Name: Cheesy Cream of Broccoli Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 pounds broccoli (about 2 medium size heads broccoli), cut into bite sized pieces; 1/2 teaspoon seasoned salt; 1 large onion, medium dice; 1/2 cup all-purpose flour; 1/2 teaspoon dry mustard; 1/8 teaspoon ground white pepper (ground black pepper will also work); 1/2 teaspoon seasoned salt; 1/4 cup butter ((1/2 stick)); 2 cups milk ((whole or 2%)); 1 1/2 cups chicken broth; 2 cups grated sharp cheddar cheese (Monterrey Jack or Pepper Jack also work well)

A friend, Laurie, gave me this recipe long ago and it became a family favorite. Even when my kids were small they liked this cheesy cream of broccoli soup. I don’t think that it was the broccoli that sold them on the soup; it was most likely the generous amounts of cheese that I used in it.

This is a quick soup and easy to put together. Make it as cheesy as you like. I used sharp cheddar cheese, but Monterrey Jack or Pepper Jack work well, also.

Although the picture tutorial shows me using both a pot and a frying pan, the broccoli can be cooked first, then the remaining soup can be prepared in the same pot. I was in a hurry (had to go to work) when I made this soup, so while the broccoli was steaming, I cooked the onions and prepared the creamy portion of the soup.

For the broccoli, be sure not to overcook it. The steaming process only takes 5-7 minutes and the broccoli should be bright green and offer a little resistance when pierced with a fork.

Print Recipe

Cheesy Cream of Broccoli Soup

Broccoli and cheese make perfect partners in a rich, creamy soup. Dinner can be on the table in about 40 minutes. Lucky, lucky you.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 366kcal

Author: Terri @ that’s some good cookin’

Ingredients

1 1/2 pounds broccoli (about 2 medium size heads broccoli), cut into bite sized pieces
1/2 teaspoon seasoned salt
1 large onion, medium dice
1/2 cup all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon ground white pepper ground black pepper will also work
1/2 teaspoon seasoned salt
1/4 cup butter (1/2 stick)
2 cups milk (whole or 2%)
1 1/2 cups chicken broth
2 cups grated sharp cheddar cheese Monterrey Jack or Pepper Jack also work well

Instructions

Sprinkle broccoli with seasoned salt and steam for about 5-7 minutes; the broccoli should be bright green and there should be a little resistance when pierced with fork. You don't want mushy, olive green broccoli, so don't overcook it. Remove the broccoli and pour the water out of the pot. Set the broccoli aside.
In the same pot in which the broccoli was cooked, over medium heat, saute the onion in 1/4 cup butter until translucent.
Add the flour, dry mustard, dash of white pepper, and 1/2 teaspoon seasoned salt (or to taste) to the onions. Cook and stir over medium heat for 1 minute.
Add the milk. Cook and stir over medium heat until thickened. Stir in the cheese; cook and stir until the cheese is melted. The sauce will be quite thick at this point. Gently stir in the chicken broth until the broth is well incorporated and the soup is creamy.
Add the broccoli to the soup and stir gently. Warm over a medium-low heat until broccoli is heated through. Taste and correct seasonings. Serve with your favorite salad and rolls.

Nutrition

How to make Cheese Cream of Broccoli Soup

Cut the broccoli into bite-sized pieces. These are actually a little bit too big. Oh well, I was in a hurry; had to go to work as usual.

I steam my broccoli in an el cheapo steamer which sits inside of a large pot. Works great. I have no complaints.

The broccoli only needs to steam for about 7 or 8 minutes, just until it is tender but still bright green. Don’t over-cook it because it will go mushy and turn olive green. Take the broccoli out of the pot and set aside. Dump the cooking water out of the pot and then put the broccoli back in the pot (just the broccoli not the steamer).

Cook the onions in the butter over medium heat. They should be translucent. Be careful not too cook them over high heat because they will burn instead of cook. Charred onion has its place, but not in this soup.

Add the flour, dry mustard, a sprinkle of salt, and the pepper to the onions. Stir to incorporate everything.

Add the milk to the onion mixture. Over medium heat, stir until thickened. This step goes pretty quickly.

While continuing to cook over medium heat, add the cheese and stir until it melts. The recipe calls for 2 cups of cheese, but I’m pretty sure that I maybe might use more than that. Maybe. Probably. And sometimes I get crazy and use other cheeses besides cheddar. Like when I made this soup I used some pepper jack and cheddar. I was at work when Honey Buns came home and had dinner, so I don’t know what he thought of it. Probably made his mouth a little warmer than he was expecting. Nyuk, nyuk, nyuk…But wait! I had made some really stellar rolls to go with the soup so that should have more than made up for the pepper jack.

Pour in the chicken broth and stir until smooth and creamy. Instead of chicken broth I used a chicken soup base mixed into 1 1/2 cups water. It’s what I usually do when a recipe calls for chicken broth.

Pour the sauce into the pot with the broccoli. Stir. Taste, then season as needed with salt. If you would like your soup a little thinner, add a little more chicken stock and a little milk. Heat through, then serve.

Comments

rebecca

September 23, 2010 at 17:12

yay soup week! i love soup. especially zupas. if you could knock off zupa’s mushroom bisque, i would build you a shrine. tomato soup is also a favorite with cheese or avocados on top.

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Terri

September 25, 2010 at 19:23

Game on, baby.

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Cheesy Cream of Broccoli Soup