Easy Broccoli Cheese Soup

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

3 1/2 cups chicken broth

1/2 cup finely diced onion (white or yellow)

1 teaspoon salt

1/4 teaspoon pepper

5-6 cups about 30-36 ounces chopped fresh broccoli (see note)

4 cups milk (I use 2%)

1/2 cup all-purpose flour (use 2/3 cup if you want it extra thick)

3 cups freshly grated cheddar cheese (see note)

1 cup freshly grated Swiss cheese (see note)

Instructions

In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.

In a blender, combine the milk and flour and process until smooth (or shake in blender bottle with part of the milk and all the flour like making gravy). Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.

Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.

Serve immediately (the soup will thicken as it cools).

Notes

1/22/26 Add a pinch of nutmeg, can use immersion blender to make smooth if desired, but I did not since I had very small broccoli pieces. I used 1/2 cup rice flour and almond/oat milk. I used Monterey Jack cheese. I did have to add more salt to taste. Excellent!

Broccoli: I like the broccoli chopped pretty small for this soup – but you can chop it as small or as large as you prefer.

Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn’t melt as well (it’s coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn’t have as much flavor). You can substitute Monterey Jack for the Swiss.

Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese?

Nutrition

• Calories: 472 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 18 g
• Cholestérol: 92 mg
• Sodium: 1370 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 11 g
• Protéines: 28 g