Easy Broccoli Cheese Soup Recipe
Broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy soup is so good, it will be your go-to quick weeknight soup And is can be made in under 30 minutes!
This Easy Sourdough Bread Bowl Recipe
Yield: 6 cups
Broccoli Bacon Cheese Soup
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 4 tablespoons butter, ½ stick
- ½ medium or one small onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoon flour
- 2 cups chicken stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ ground nutmeg, optional but delish
- 3 cups broccoli florets, or 1 large head, cut into small pieces
- 2 cups half & half or light or heavy cream
- 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp ) Pre-grated cheese won't melt as well.
- Pinch cayenne pepper, optional
- Bacon cooked and crumbled for topping if desired
Instructions
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, and seasoning. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until the broccoli is cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in my toasted bread bowl if desired.
Notes
- I serve in this soup a bread bowl. I hollow up the center of your bread round, brush with olive oil and sprinkle with salt and bake at 400°F until lightly browned. Make croutons out of the bread you removed to make the bowl if desired.
- Creamy soups should be served between 190°F and 200°F (88°C to 93°C) Clear soups should be served near boiling at 210°F (99°C), and cold soups should be served at 40°F (4°C) or below. I use my ThermoPro Lightning to ensure it's the perfect temperature.
© Lauren Lane