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Broccoli Cheese Soup

Broccoli Cheese Soup - creamy, velvety and comforting soup with tender broccoli, grated carrots, cheese and so much flavors. One of the easiest soup you can indulge to!

Course Soup
Cuisine American
Servings 4 - 5 cups
Calories 488 kcal
Author Immaculate Bites

Ingredients

  • 4 tablespoons butter
  • 1 medium onion , diced
  • 1 tablespoon garlic , minced
  • 1 teaspoon Italian seasoning
  • ½ -1 teaspoon Creole seasoning
  • 3 Tablespoons flour
  • 12 ounce can evaporated milk (replace with 1 1/2 cup milk )
  • 2 cups chicken stock
  • 1/2 teaspoon mustard powder (optional)
  • ½- ¾ pound broccoli florets , cut into small pieces
  • 1 1/2 – 2 cups sharp cheddar cheese (some reserve for garnish)
  • 1 large fresh carrot peeled and grated
  • salt and pepper to taste
US Customary - Metric

Instructions

  1. Melt butter in a pot or Dutch oven over medium heat and saute onions, garlic , Italian  and creole seasoning  for 2-3 minutes or until onions are wilted.

  2. Whisk in the flour and cook for a few minutes until it browns or enough to remove the flour taste.

  3. Reduce heat to medium-low and slowly pour in evaporated milk and stock while stirring well to dissolve the flour in the liquid. Season with mustard powder and give a quick stir. Allow it to thicken for 5-7 minutes while stirring occasionally.

  4. Add in the broccoli florets and let it simmer for 10-15 minutes  or until tender.

  5. Then mix in freshly grated cheddar cheese, stir until fully combined.

  6. Throw in some grated carrots, if desired, adjust seasoning with salt and pepper and let it cook through for another 2 minutes. Remove from heat and serve in bread bowls or with bread rolls on the side.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.