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When the weather is cold nothing quite hits the spot like a hearty bowl of hot soup and it is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes happen to be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.
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This creamy broccoli cheese soup comes together surprisingly fast, and serving it a yummy bread bowl will make it feel extra special. It is also a great dish to serve to a crowd!
Here is what you need:
2 tablespoons butter 2 small shallots 1/2 cup butter 1/2 cup flour 4 cups milk 4 cups vegetable stock 1 320z package frozen broccoli florets 16 oz sharp cheddar cheese, shredded salt & pepper to taste
Step 1: Steam broccoli until soft then let cool and mash with potato masher.
Step 2: Saute shallots in 2 tablespoons butter until soft, then set aside.
Step 3: Melt 1/2 cup of butter then add in 1/2 cup and 2 tablespoons flour. Mix well until combined and lightly brown.
Step 4: Slowly add milk and continue to stir, then add shredded cheese a 1/2 cup at a time.
Step 5: Add stock to large pot with broccoli, then add milk and cheese mixture. Continue to stir. Allow soup to come to a boil. Soup will continue to thicken as it cooks.
Step 6: Serve in bread bowls with some extra shredded cheese on top.
Easy Broccoli Cheese Soup
Ingredients
- 2 tablespoons butter
- 2 small shallots
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 4 cups vegetable stock
- 1 32 oz package frozen broccoli florets
- 16 oz sharp cheddar cheese shredded
- salt & pepper to taste
Instructions
- Steam broccoli until soft then let cool and mash with potato masher.
- Saute shallots in 2 tablespoons butter until soft, then set aside.
- Melt 1/2 cup of butter then add in 1/2 cup and 2 tablespoons flour. Mix well until combined and lightly brown.
- Slowly add milk and continue to stir, then add shredded cheese a 1/2 cup at a time.
- Add stock to large pot with broccoli, then add milk and cheese mixture. Continue to stir. Allow soup to come to a boil. Soup will continue to thicken as it cooks.
- Serve in bread bowls with some extra shredded cheese on top.
Recipe Notes
Number of servings (yield): 16
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Once it comes to a boil, do you reduce heat and simmer, or is it ready? I’m just confused re: the 2-3 hours cooking time and where that fits in. Surely you aren’t stirring it the whole time!
You will want to continue stirring until soup thickens. If you don’t stir it might stick. The total time for the recipe should read an hour, sorry for the misprint.
Hi Ruth. The picture recipe shows one 32oz frozen broccoli and the print one lists it twice. I’m guessing it’s only one? Thanks!
You are correct, you only need one 32oz. bag of broccoli.:)
Sounds fantastic – how does reheating this soup work out? Think it might almost solidify if refrigerated overnight. That’s assuming there is any leftover for lunch next day!! 😉
I actually froze some and it reheated beautifully. 🙂
Beautiful and tasty! My husband friends stopped by..my soup is gone. I enjoyed a small bowl. Making another pot. Now!!
Oh my gosh, that looks so yummy! I was actually planning on cooking broccoli today, so finding your recipe here really comes in handy!
I usually cook broccoli with plenty of garlic as well. It’s the only way my significant other will touch it 😀
I promise when I saw this pic and the recipe, my mouth watered. Borderline slobbering over here. Recipe pinned and savored over. Now to go make it.