Broccoli Cheddar Soup
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.
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Jan 7, 2019
How much cheese is added? Couldn't find it anywhere.
Jul 27, 2017
Super soup. So simple to make and will warm you on a cold winter night.
May 1, 2017
Looking to use up fresh broccoli, I tried this recipe and it is very good. Fast and simple to put together. I shredded 1/4 cup of carrot and sauteed with onion. I also added chicken bouillon when I cooked the broccoli and used 1 cup of half 'n'half cream and 1/2 cup milk. Made a perfect amount for a quick lunch for 2.
Jan 31, 2017
I just whipped up this recipe and it was delish! I substituted ? cup heavy cream for part of the milk and WOW! it was great. I don't consider myself much of a cook, but Taste of Home has given me confidence to try new recipes. So far I have not been disappointed in any of them. Thank you Taste of Home!
Jan 19, 2017
I made this delicious soup tonight. I doubled the recipe as we like left overs. I added some shredded carrots with the chopped onion and saut?ed. Added the dry ingredients~cooking for a couple of minutes. Then added the milk and stirred. I cooked fresh broccoli with one and a half cups of water with 2 teaspoons of Better n' Bouillon added. When tender I used my immersion blender to make it almost smooth and then added to the pan. OH, yum. My husband loved it. I may try this soup with cauliflower next time.
Jan 4, 2017
This was a very good, fast soup to make. I doubled the recipe for my family and used evaporated milk to make the soup a little richer. It was yummy.
Dec 23, 2016
Delicious! I made this soup for lunch and served it with a salad. Perfect for two. I substituted the chicken broth for Better n' Bouillon No Chicken Chicken Bouillon Thank you, Cheryl, for sharing this recipe.
Jan 23, 2015
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.
Jan 5, 2015
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
Dec 25, 2014
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.