Broccoli Cheddar Soup Recipe
- 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
- 1. 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.
- 2. Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted. Yield: 2 servings.
1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein
Reviews for Broccoli Cheddar Soup
"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?"
"I enjoy soup every now and then, but my son is allergic to potatoes so that limits what we can have. This was a great soup and I'm sure we'll be having it again."
"I like that this recipe uses fresh, simple ingredients. I like to swap out the regular cheddar for sharp."
"now that fall is here, it is soup time and i like a good brroccoli cheddar soup. this is good but i feel that it could be improved by using half and half and sharp cheddar cheese to improve the flavor. also a couple of drops of hot sauce could spice it up a bit."
"How do i make it less thick. Also my flour clumped together before I even put the milk and broth in. did i use to much flour or not enough butter?"
"I always seem to have the ingredients to make this soup. We like a little more cheese than the recipe calls for. It's very easy to put together. Double or triple the recipe to serve more. It's a keeper."
"I'll keep this recipe on hand for a quick warm meal. I omitted the salt and increased the cheese. Served with cornbread - delicious!"
"I forgot to add that we pour the soup into a blender, blend and then return to the pot to simmer a little while longer."
"We make this every December 26 and love it. We usually triple the recipe."
"This soup is good, i suggest not addig the salt until you add alll the ingredients and after you taste it. The cheese gives it a lot of salt so it was too salty. I also used heavy cream and milk and added more broccoli."
"I doubled the recipe for my family of 4 and it was MORE than enough. The soup was very good itself, however I thought it was missing something at the end. I added a probably a 1 1/2 tsp. of garlic powder and that did the trick for me! Thanks for a great, quick, and easy dinner!"
"boiling a recipe with milk in it makes it curdle. It had a strange texture with that and not much flavor. I won't be making this again. sorry."
"This was very good! I used vegetable stock, doubled the recipe and halved the butter. This gave my mother and I a generous dinner portion and a lunch portion each! Will definitely be making this again!!"
"This was good, especially considering how easy it was. Needed something more, though..."
"Very easy and the kids loved it."
"make this all the time. I add a squeeze of spicy brown mustard. Just for a little somthing extra."
"I subbed in some heavy cream for some of the milk. I also added a clove of garlic and a little nutmeg. Certainly needs more broccoli than it calls for. My husband loved this and he's pretty picky."
"I added extra cheese to make it extra yummy! Tasted just like something I would order in a restaurant."
"Really yummy! Needed a little extra salt and pepper. It's really high in fat, so next time I'll try cutting back on the butter and increasing the broccoli."
"I doubled the recipe and added frozen broccoli, cauliflower and carrots. It was delicious! This one is a keeper."
"My whole family loved it! Very easy to make and recipe can be doubled easily. The texture was smooth and it had a nice consistency--not too thin or too thick."
"DELICIOUS! Recipe was wonderful the way it is but next time I might add rice."
"Love it, its so quick and easy. Make it quite often."
"The soup was a big success - my mother-in-law said it is the best she's had! I did make some adjustments to lighten it up a little, though. I increased the yield by 6x but kept the butter to 1/4 c. and used almost twice the called-for amt. of broccoli. Worth repeating!"
"This turned out to be the best cheesy broccoli soup that I have ever had. My mother said the same thing! It was very easy to make and I have made it over and over again."