Cheese & Broccoli Soup
This cheese and broccoli soup is warm, creamy, and perfect for busy nights when you want something comforting without much effort. It makes a generous pot, great for families, meal prep, or keeping a few containers in the freezer for later.
Ingredients
Instructions
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Warm the butter in a large pot over medium heat, then add the chopped onion and let it soften for a few minutes until it smells sweet and mellow.
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Sprinkle the flour over the onions and stir it around so everything gets coated, letting it cook for a minute to take away the raw flour taste.
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Pour in about a cup of the stock while stirring so it smooths out, then add the rest of the stock along with the half and half.
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Mix in the frozen broccoli, sliced carrots, garlic powder, salt, and pepper. Give it a good stir, pop the lid on, and let it gently simmer for around 20 minutes until the veggies are tender.
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Turn the heat down low and slowly add the shredded cheese, stirring as you go so it melts smoothly into the soup.
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Taste and adjust the seasoning, then serve warm.
Note
- This soup freezes well for 2 to 3 months. Reheat gently and stir in a splash of milk or stock if it thickens.
- You can lighten it up by using whole milk instead of half and half.
- For extra smooth soup, mash some of the broccoli in the pot or blend a small portion before stirring it back in.
soup
