Broccoli Cheese Soup (Easy)

Here is an easy standard for winter. It’s quick, easy and honestly – doesn’t even need this recipe, once you’ve made it a time or two. I will try to give amounts, but I’m warning you that these are all pretty “cha-bu-duo” (colloquial Mandarin for “approximate”). 

And P.S. – Do you call this Broccoli Cheese Soup at your house or Broccoli AND Cheese Soup?

We usually just call it what Hilary did when she was two: 

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“Brocky Cheese” Soup

5 Tablespoons butter

5 Tablespoons flour

1 1/2 cups chicken broth

1 1/2 cups milk

2 cups of self-grated Cheddar (pre-grated and packaged cheese includes a non-clumping agent that makes the soup stringy and the pan hard to clean; trust me, take the time to grate your own cheddar) or 8 oz. Velveeta

1 head of broccoli florets, cut into bite sized pieces or 1 frozen package of chopped broccoli 

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If using fresh broccoli: Bring 1/2 pan of water to a boil. Immerse broccoli into boiling water and let boil for 5 minutes. Don’t overcook.

If using frozen broccoli: Open the box and thaw by running warm water over the broccoli. No need to cook.

While fresh broccoli is boiling, melt butter into large saucepan. Have broth nearby.

Add flour to melted butter and mix quickly, then add broth immediately. Stir until well blended.

Add milk & cheese, until hot and cheese is melted. Add more broth or milk if you feel it is too thick. Add drained broccoli and serve immediately with salt and pepper to taste. 

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