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Easy Broccoli Cheese Soup

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5 from 28 reviews

This Easy Broccoli Cheese Soup comes together in 30 minutes with all REAL ingredients (no Velveeta!) which makes it a simple weeknight dinner that your family will love and you’ll feel good about feeding them! And I’m not even exaggerating when I say – this broccoli cheddar soup is BETTER than Panera’s!

Ingredients

Units Scale
  • 6 tablespoon unsalted butter, divided
  • 1 yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 6 cloves garlic
  • 1 teaspoon ground mustard
  • pinch cayenne pepper
  • 1 lb. broccoli, cut into bite size pieces
  • 6 tablespoons flour
  • 4 cups vegetable broth
  • 3/4 cup heavy cream
  • 8 oz. shredded sharp cheddar
  • 1 teaspoon white wine vinegar
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat 1 tablespoon butter in a large pot over medium-high heat.
  2. Add onion, carrot, celery, and a couple large pinches of salt and pepper.
  3. Cook, stirring frequently for 8 minutes.
  4. Reduce heat to medium. Add remaining butter, garlic, ground mustard, cayenne, broccoli, and a couple pinches of salt and pepper.
  5. Cook, stirring frequently for about 5 minutes.
  6. Add flour and cook, stirring frequently for 1 minute.
  7. Add vegetable broth along with a couple pinches of salt and pepper.
  8. Bring a simmer over medium-high heat.
  9. Reduce heat to low and simmer for 6-8 minutes or until broccoli and carrots are cooked through and tender.
  10. Remove from heat and stir in cream, shredded cheese, and vinegar until cheese melts.
  11. Season to taste with salt and pepper and enjoy!

Equipment

Notes

Buy a block of cheese and shred it yourself. Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. This also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!

Nutrition

Find it online: https://midwestfoodieblog.com/cheesy-broccoli-and-leek-soup-2/