Hooray! Soup season is here! Cuddle up with this comforting broccoli cheese soup this autumn. Reap all of the benefits of eating broccoli while enjoying every spoonful of this cheesy goodness. This would be just perfect to serve in bread bowls. Hope you give our version of the broccoli cheese soup a try!
Ingredients
- 2 Tbsp butter
- 1 diced onion
- 2 carrots grated
- 3 small celery stalks diced
- 6 cups purified water
- 5 cups of chopped broccoli
- 2 tsp salt
- 1 tsp black pepper
- 2 minced garlic cloves
- 2 Tbsp flour
- 1/2 cup heavy whipping cream
- 4 oz shredded cheddar cheese
- 1/3 cup shredded parmesan cheese
- 1 bunch of green onion, chopped
Instructions
- Chop up the onion, carrots, and celery.
- Melt 2 Tbsp butter in a Dutch oven and fry up the veggies.
- Add 6 cups of water, bring to a boil, and add the chopped broccoli, salt, and pepper.
- Simmer for 10 munites.
- Add the heavy whipping cream with 2 Tbsp flour and bring to a boil.
- Finally, stir in the cheeses. Garnish with green onion and enjoy!
Broccoli Cheese Soup
The perfect combination of vegetables with cheeses make for the best comfort soup.
- Dutch oven
- 2 tbsp butter
- 1 onion (diced)
- 2 carrots (grated)
- 3 small celery stalks (diced)
- 6 cups water (purified)
- 5 cups broccoli (chopped)
- 2 tsp salt
- 1 tsp black pepper
- 2 garlic cloves (minced)
- 2 tbsp flour
- 1/2 cup heavy whipping cream
- 4 oz cheddar cheese (grated)
- 1/3 cup parmesan (grated)
- 1 bunch green onion (for garnish)
Chop the onion, carrots, and celery.
Melt the butter in a Dutch oven and fry up the veggies until soft.
Add 6 cups of water, bring to a boil, and add the chopped broccoli, salt, and pepper.
Simmer for 10 minutes.
Add the heavy whipping cream with flour and bring back to a boil.
Stir in the cheeses. Garnish with chopped green onion and extra parmesan.
Broccoli Cheese Soup Substitutions
I’m all about using what I have in my kitchen to make meals with. I try to stock up my fridge and pantry with enough items to be able to set nutritious food on the table, but not too much so that food doesn’t go to waste. That being said, I constantly use substitutions to ingredients that I don’t have on hand and the meals turn out just as delicious. These are some examples of variations you might make to the broccoli cheese soup.
For the liquid, I just added water, but if you have some vegetable or chicken broth, that would be even tastier to add for the base.
As for the cheeses, if you have other types of cheeses on hand that you prefer, feel free to add those! Mozzarella, Colby jack, Gouda, or Monterey jack would all work in this soup as well.
Milk could be substituted for the heavy whipping cream, but I would also add more butter when frying the vegetables to keep this soup super creamy.
If you do not enjoy thick soups, leave out the flour and it will lean more on the watery side.
If you enjoy your soups smooth, feel free to use an immersion blender to blend it all up.
Thank you so much for reading this recipe on our blog, Two Peas in Two Pods! Let us know down in the comments how this soup turned out for you:) Check out our other recipes here!
[…] Broccoli Cheese Soup […]