Broccoli Cheese Soup
This creamy Broccoli Cheese Soup is packed with tender broccoli and creamy cheese. Quick, comforting, and perfect for an easy weeknight meal or cozy lunch!
Servings: 8
Calories: 301kcal
Ingredients
- 1 small onion diced
- 1 large carrot diced
- 4 tablespoon butter
- 19 oz chicken broth 2 cans
- 1 pound American cheese loaf diced
- 12-16 oz frozen broccoli florets thaw before adding to soup
- 1 pint half and half
Cornstarch Slurry
- ¼ cup corn starch
- ½ cup water
Instructions
- In a soup pot melt the butter completely then add the carrots and onion. Cook these until they are completely tender.
- Add the broth and cubed up American cheese. Stir this frequently until it is hot and completely melted. Making sure not to let it stick to the bottom.
- Add in the broccoli. I luse whole florets then chop up the stalks into small pieces for some variety. Pour in the half and half and continue to stir, making sure nothing sticks to the bottom. Heat this through but do not boil.
- Make corn starch slurry by adding the corn starch and water together and mixing well. Once it is heated all the way through you can decide if you want it thicker. I like a thick broccoli soup. So if I am serving the same day I add all of the cornstarch slurry. If I am serving the next day I start with half and add more the next day if needed. Once the slurry is added stir constantly to thicken up, being sure to scrape the bottom so the cheese does not stick.
Notes
When adding the florets be sure that the broccoli is defrosted. I like to take about ½ cup or so and chop it up. This way you have different sizes of veggies in the soup.
Nutrition
Calories: 301kcal | Carbohydrates: 11g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1264mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2481IU | Vitamin C: 39mg | Calcium: 622mg | Iron: 1mg
