Creamy Broccoli Cheese Soup
Best ever Creamy Broccoli Cheese Soup. Made with fresh broccoli and three kinds of cheese; this recipe is easy, simple and ready in 45 minutes.
- 3 cups water
- 3 chicken bullion cubes
- 8 cups broccoli, chopped
- 6 tablespoons flour
- 3/4 cup onion, chopped
- 1/2 cup butter
- 2 cups milk
- 4 ounces cream cheese
- 8 ounces Velveeta, cubed
- 1 cup cheddar cheese, grated plus more for topping if desired
In a medium pot make a white sauce melting ½ cup butter over medium-high heat. Once flour is melted stir in flour until combined, stir in milk. Continuously stir until there are no visible chunks. Let it simmer over heat until it starts to boil, once it is boiling add in cream cheese and Velveeta. Stir until creamy and smooth and no visible chunks. Remove from heat and set aside.
In a large pot bring 3 cups of water and bouillon cubes to a boil. Once the water is boiling add in chopped broccoli and onion. Boil for 10-12 minutes, until 2/3 of the water has evaporated and the broccoli is tender, just eyeball it.
Reduce heat to medium and add the sauce you made above to the broccoli & water pot, stir until combined. At this point it will look very watery, don’t freak out. It will be okay! Bring to a slow boil and cook for 15-20 minutes, stirring frequently so that it doesn’t stick to the bottom.
In addition, if you like it extra cheesy, stir in a cup of sharp cheddar cheese, grated. Once it has simmered for about 20 minutes, remove from heat, let it sit for 5-10 minutes, it will thicken up at this point. Serve with rolls or in a bread bowl.
Calories: 207kcal | Carbohydrates: 7g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 177mg | Potassium: 106mg | Sugar: 3g | Vitamin A: 645IU | Calcium: 89mg | Iron: 0.3mg