Easy One Pot Broccoli Cheese Soup

One pot, one hour, one great soup. And oh so easy with these easy step by step photo instructions. Better than restaurant quality broccoli cheese soup for your family or company. You will love this soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 6
Calories: 274kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 1 head broccoli large
  • 1/4 cup butter
  • 1 onion small
  • 1 clove garlic
  • 1/4 cup flour
  • 2 cups chicken broth or vegetable
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups milk
  • 2 cups cheese of choice

Instructions

  • Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
  • Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
  • Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
  • Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
  • Add broccoli and cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
  • Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
  • Add two cups of cheese of choice. I used sharp cheddar and some Velveeta. Simmer another 5 minutes and serve.

Notes

Pro Tips:

  1. Choose the cheeses you like.
  2. Frozen broccoli works fine but may take a few minutes longer. Cook to the point of the broccoli is tender.
  3. If you want to copycat Panera Broccoli Cheese Soup, then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
  4. Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
  5. Great as leftovers. Good refrigerated for 3-4 days and frozen for 3-4 months.
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Nutrition

Calories: 274kcal | Carbohydrates: 12g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 718mg | Potassium: 259mg | Fiber: 1g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 38mg | Calcium: 370mg | Iron: 0.5mg