Fall is here and the cooler temperatures are getting me in the mood for soup again. It’s wonderful to have soup ready on these busy school nights. Not only is it comforting, but quick and easy for a one-pot dinner. This is one of my husband’s favorite soups. It also tastes much like the Panera Broccoli & Cheese soup – and it’s simple and quick to make! This recipe is four servings, but can easily be doubled for a larger group.
Broccoli & Cheese Soup
Author: Molly
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- ¼ c. unsalted butter
- ½ c. diced yellow onions
- 1 c. shredded or grated carrots
- 2½ c. broccoli florets, chopped into small pieces
- 1½ c. chicken broth
- 1 c. milk
- 1 c. heavy whipping cream
- ¼ c. all-purpose flour
- 1 t. kosher salt
- ½ t. black pepper
- pinch of crushed red pepper flakes
- 2 c. shredded cheddar cheese
Instructions
- In a large pot over medium high heat, melt butter. Add in onions, carrots, and broccoli. Cook to soften about 5 - 10 minutes.
- Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper, and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take approx 10-15 minutes.
- Once thick, add cheese and stir until melted and smooth. Serve and enjoy!
Bring on the soup! More of our favorite soups here:
Creamy Chicken and Wild Rice Soup
