Easy Cheddar Broccoli Soup
What kinds of foods are your favorite when the temperatures start to drop… Cheesy casseroles, heaping servings of buttered mashed potatoes, hearty stews or soups? As the chief cook and dishwasher at my house, I prefer soups! They’re warm and comforting, and a wonderful variety of flavors and textures, plus you can minimize dirty dishes by usually tossing everything in one pot and cooking it up. A favorite soup of mine is this delicious Cheddar Broccoli Soup because you get a warm broth, wonderful veggies and lots of cheesy goodness all-in-one.
It’s easy to make and can be ready in under 30 minutes!
INGREDIENTS:
- 16 ounce bag frozen broccoli florets
- 1/4 cup butter
- 1/4 flour
- 2 cups milk (I used skim)
- 2 cups chicken broth
- 1 large carrot
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste
INSTRUCTIONS:
- Stir melted butter and flour over low to medium heat for about 3 minutes, and then slowly add the milk and chicken broth, while stirring.
- Cook for about 15 minutes on low to medium heat. While that’s cooking, I like to use my potato peeler to shave up the carrot, and then use a knife to chop the slices into bite sizes. You could alternately use a shredder. My hubby’s not a huge fan of cooked carrots so this makes them nice and thin, and small. I love the colorful addition.
- Then add the broccoli florets and carrot slices to the broth mixture. Simmer for 15 minutes. Check broccoli florets to see if they’re tender, and if they’re not, cook for 5 more minutes.
- Remove from heat. If the florets are bigger than I like, I VERY CAREFULLY use my kitchen scissors to cut the broccoli up into smaller bite size pieces.
- Then stir in the cheddar cheese till it’s melted and incorporated, and you’re ready to serve.
Easy Cheddar Broccoli Soup
Ingredients
- 16 ounce bag frozen broccoli florets
- 1/4 cup butter
- 1/4 flour
- 2 cups milk I used skim
- 2 cups chicken broth
- 1 large carrot
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Stir melted butter and flour over low to medium heat for about 3 minutes, and then slowly add the milk and chicken broth, while stirring.
- Cook for about 15 minutes on low to medium heat. While that’s cooking, I like to use my potato peeler to shave up the carrot, and then use a knife to chop the slices into bite sizes. My hubby’s not a huge fan of cooked carrots so this makes them nice and thin, and small. I love the colorful addition.
- Then add the broccoli florets and carrot slices to the broth mixture. Simmer for 15 minutes. Check broccoli florets to see if they’re tender, and if they’re not, cook for 5 more minutes.
- Remove from heat. If the florets are bigger than I like, I VERY CAREFULLY use my kitchen scissors to cut the broccoli up into smaller bite size pieces.
- Then stir in the cheddar cheese till it’s melted and incorporated, and you're ready to serve.
This soup is such a treat anytime, but especially on a cool crisp day, when you’re wearing your comfy fuzzy socks and cozying up inside. 🙂
I just know you’ll enjoy this as much as we do!
