- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups 2% milk
- 3/4 cup chicken broth
- 1 cup cooked chopped fresh or frozen broccoli
- 1/2 cup shredded cheddar cheese
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted. Yield: 2 servings.
Reviews for Broccoli Cheddar Soup
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"This recipe comes together easily and tastes good. To get more out of this recipe for my family of seven I use 1 & 1/2 of the amounts for the following ingredients - flour, salt, pepper, milk, and chicken broth. An example of this would be to use the 1/4 cup of flour called for in the recipe and then use an additional 1/8 cup of flour."
"I made this tonight for dinner and it was delicious! Of course I doubled the recipe because I love leftovers and I tweaked it a bit. I added finely chopped carrots and celery about a 1/8 of a cup each, and when you're sauteing the vegetables in the butter, you need to start with the carrots and celery first and saute about 10 minutes and then add the onion . I also added about an 1/8 tsp of minced garlic. then continued as the recipe says. I got pretty ambitious and made potato cheddar soup using the same base except I used half the amount of chicken stock and replaced it with some of the water I cooked the potatoes in. Amazing soup! I will be sharing this with my friends and family"
"The ingredients are correct and make an OK broccoli soup without much zing but still good. As many reviewers stated, the order and the manner in which the ingredients are added will more likely yield a clumpy texture. I just made the soup but luckily I knew how to mix the ingredients in. This is a basic concept of making roux and sauce Bechamel.I suggest the following:Melt the butter in a saucepan together with the flour while mixing them with a spatula. Make the mixture boil on low to medium flame for a few minutes. Your end result should be golden yellow. The idea behind mixing and boiling them together is to eliminate flour taste.Then start adding cold milk in small batches constantly whisking the mixture. Pour and whisk. Repeat. The mixture will "plump up" while absorbing the milk. Just whisk continuously until you add all the milk. Keep on the low to medium flame and whisk until the mixture boils. The hotter it becomes the thicker it will be. It will reach its maximum thickness once it boils. The consistency depends on the amount of flour vs milk.Unless you do something totally wrong this method will guarantee you no clumps.Note: cold milk makes the mixture more watery and therefore easier to whisk. Should you use hot milk instead, this will create thicker mixture to begin with. I prefer to rather boil it afterwards than to use boiling/hot milk. Whisk, whisk, whisk.... and it will be perfect.Add the cheese into the mixture and mix it in either with your spatula or with the whisk.Nothing will clump or curdle."
"I liked it, it was easy to prepare. Tasted good and especially good on a cold day. I added more cheese though."
"This was such a simple recipe and my family loved it. We like a lot of broth so I used 2 cups of whole milk (because that's what we have for the baby), 2 cups chicken broth and 1 1/2 cups of cheese to balance out the liquid addition. I used 1 head of broccoli chopped fine. I served the soup with fried bologna and tomato sandwiches. It was the perfect end-of-summer dinner!P.S. Like others, I also found this soup to be a bit too thick. Another reason I added the additional milk and broth. Maybe use a bit more butter than flour?"