Broccoli. Cheese. And then when they come together as Quick & Easy Broccoli Cheese Soup – BAM! Flavor explosion!
This recipe is so versatile and easy, makes it for a great dinner option on a chilly day. When serving the soup on top of a baked potato or alongside salad and bread sticks, there is plenty to go around. Don’t be afraid to double the recipe either! Serve your soup in a bread bowl for maximum yum. 😉
Broccoli Cheese Soup
Get the printable version of this recipe below.
1/4 cup butter
1/4 cup flour
1/2 cup chopped onion
12 oz evaporated milk, heavy cream, half-and-half OR coconut milk
32 oz chicken stock
8 oz Velveeta cheese
2 cups shredded cheese
1/2 cup sliced carrots
2 tsp garlic
1 lb fresh or frozen broccoli florets
Salt and pepper to taste
Melt butter. Once melted, add in carrots. Cook for two minutes, add in onions and garlic. Toss in the flour. Once all of the flour has been mixed in it should be a very thick paste. If too thin, add a little more flour and if it’s too thick add in a little more butter.
Slowly add in your milk and stir quickly. Bring to a boil to help thicken. Add in the broccoli and chicken stock and let simmer for 10 minutes. Add Velveeta and once all of that has melted sprinkle in your shredded cheese. Continue to stir until everything has melted together nicely.
Serve in a bread bowl or on top of a baked potato, with bread sticks, or all by itself. Enjoy!
In truth, I think this broccoli cheese soup may be even better on the second day, so don’t be afraid to make extras for leftovers!
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