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Cheesy soup with the perfect veggie balance. This broccoli cheese soup will quickly become a family favorite!
“A big hit for us! We were snowed in and only had frozen broccoli and worked perfectly!”
butter
onion
salt
pepper
half-and-half cream
flour
broth
celery
broccoli
carrot
nutmeg
cheddar cheese
olive oil
Cook the broccoli in the pot then remove it.
Sauté the onions and celery.
Add the flour in the pot.
Pour the broth and stir.
Stir in the half-and-half cream.
Add the broccoli back into the pot. Stir in the carrots.
Mix in the freshly grated cheddar cheese.
For a thicker soup, simmer longer. For a thinner consistency, add more stock or milk.