Ingredients for Best Cream Of Broccoli Soup
- 5 tablespoons butter
- 1 medium onion
- 2 cloves garlic (minced)
- 2 stalks celery (chopped)
- 4 cups chicken broth
- 1 pound broccoli florets
- 1/4 cup all-purpose flour
- 2 cups milk
- freshly ground black pepper, to taste
- 1 cup shredded Velveeta cheese
- salt, to taste
- 1 cup shredded cheddar cheese
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How to Make Best Cream Of Broccoli Soup
- Melt 2 tablespoons of butter in a medium-sized stock pot over medium heat. Sauté 1 medium onion, 2 cloves garlic (minced), and 2 stalks celery (chopped) until tender, about 5-7 minutes.
- Add 1 pound of broccoli florets and 4 cups of chicken broth.
- Bring to a simmer, cover, and cook for 10-12 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Alternatively, mash with a potato masher for a chunkier texture.
- Return the pureed soup to the stock pot and heat over medium-low heat.
- In a small saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk until smooth and thickened, about 2-3 minutes.
- Stir the milk mixture into the broccoli soup.
- Add 1 cup of shredded cheddar cheese (or your favorite cheese).
- Stir until the cheese is melted and the soup is creamy.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
14g
Fat
61g
Carbs
6g
