Broccoli Cheese Soup has always been a favorite in our family, especially when we have some nice homemade rolls to dip in it. YUM!
My oldest son, Conner, loves this soup so much he has deemed it his second favorite food. His loyalty to Chicken Chimichangas will always put them in his #1 spot. But Broccoli Cheese Soup is a very close second.
I made this soup for the first time (this season) last week and when Conner walked in and saw what we were having for dinner he was so excited. All through dinner he had the happiest expressions on his face and kept going for bowl after bowl (I’m pretty sure he had four bowls). While he was dishing up his last bowl he looked over at me and said, “Mom, do you know what I like best about this soup? It doesn’t have any vegetables in it.”
BWAHAHAHAHAHA! I almost died laughing (on the inside of course.) Heaven forbid I laugh out loud and risk him finding out the truth.
The funniest part about his comment is that I not only put broccoli in this soup but I also always add carrots to try and sneak another veggie into my kids. I grate or chop the carrots really small so they will think they are cheese….I think it’s working.
The most fabulous thing about this soup though, isn’t that it “doesn’t have any vegetables in it.” It’s that I have found a way to make it faster and with less clean up then the traditional way of making Broccoli Cheddar Soup.
Instead of having to dirty another pan and make a rue, I experimented and found that you can still get the delicious creaminess if you skip the pan and just melt some butter into your soup and then whisk in a flour/water slurry while it is simmering. Life Changing. I just did this same thing the other day when I made some Creamy Chicken Noodle soup and had great results again. I LOVE MAKING THINGS EASIER! YAY!!!!!
- 2 lbs broccoli pieces, I use frozen
- 2 medium carrots, shredded finely
- 1 medium onion, small diced (I use my food processor and chop the onion and the carrots together in it because it saves time)
- 6 cups chicken broth or stock
- ½ tsp salt, ⅛ tsp pepper
- ¼ cup butter
- ½ cup flour +1 cup cold water to make a slurry
- 2 cups milk
- 2 cups shredded cheddar cheese
- pinch of dry ground mustard (sounds weird but it is important)
- salt and pepper to taste
- Put broccoli, carrots and onion in a 5 or 6 quart soup pot. Add chicken broth or stock and then add water until veggies are just covered.
- Add ½ tsp salt and ⅛ tsp pepper and bring to a boil. Allow to veggies to boil until broccoli is tender. Using an emulsion blender, blend soup until broccoli pieces are very small. (If you don't have an emulsion blender you can chop your broccoli very finely before you start cooking it, or if you are using frozen broccoli strain out as much as you can after it has cooked and chop it by hand and then return it to the soup)
- Turn heat down to medium low (soup should still be simmering) add the butter and let it melt, once it has melted make the slurry with the half cup flour and one water. Make sure to whisk the mixture until it has no lumps. Slowly pour the slurry into the soup slowly while you continually whisk the soup.
- Once slurry is mixed in soup will begin to thicken.
- Add milk and a pinch of dry ground mustard and let soup simmer for 5-10 minutes.
- Turn heat to low. Very slowly stir in the cheese, adding about ⅓-1/2 of a cup at a time.
- Once cheese is incorporated test for flavor and add a little more salt and pepper if necessary. If thicker then you would like you can add a little more chicken broth or milk.