What is the best broccoli cheese soup you’ve ever had? Is it from a restaurant specializing in soups and sandwiches? Or was your favorite from your grandma or mom? Maybe another restaurant where you had a small cup of decadence served on the side of your meal. My favorites are the ones with shredded carrot brightening up the bowl with a splash of color and some extra texture, and sometimes a little bit of potato is a nice addition for some extra body. And if we’re adding veggies, why not cauliflower? After all, it’s known as “ghost broccoli” by my son. An adult. Let’s go ahead and add that to this yummy soup. It’s definitely my favorite when it comes to cheesy broccoli soup.
This post gives you step-by-step instructions for making a silky, rich broccoli cheese soup
Chop Your Veggies
Assemble, wash, and cut up five vegetables:
- broccoli – 3-4 cups, in chunky florets you will chop more later
- cauliflower – 2 cups, again, in chunky florets
- put these into a steamer basket and let them cook for about 10 minutes.
- carrots – grate or shred in a food processor
- potatoes – peel and dice into small pieces, and cover with water
- then drain off the water, add back half as much new water (not covering), and parboil them for about 10 minutes
- yellow onion – chop into small pieces
Make Your Sauce
- watch my tutorial on thickening a sauce
- melt margarine in a large pot
- saute’ onion until translucent
- add chicken broth and simmer until boiling
- separately stir cornstarch into milk
- slowly pour milk/cornstarch mixture into hot mixture, stirring constantly until thickened
- reduce heat and add cheese, stirring until melted, and remove from heat
- add shredded carrots and cover pan with lid
Finalize Your Broccoli Cheese Soup
- drain cooked vegetables (potatoes, broccoli, and cauliflower – should be fork tender)
- further chop broccoli and cauliflower to your desired size – chunky or finely chopped
- add all veggies to soup mixture
- return to burner to heat up if needed
Broccoli Cheese Soup
Rich, cheesy, and full of vegetables, there's no need to feel guilty eating this soup.
- 1/4 c margarine or butter
- 1 small onion
- 30 oz. chicken broth
- 1 c milk
- 1/3 c cornstarch
- 8 oz meltable cheese such as American, gruyere, havarti, or gouda
- 2 t salt divided
- 4-6 cups broccoli and cauliflower florets steamed
- 1 c shredded carrots
- 2 c diced potato
- In a large stock pot, melt butter. Dice onion and saute in butter. Add chicken broth and simmer until boiling. Stir cornstarch into milk, and slowly whisk into hot mixture, stirring constantly until thickened. Add 1 t salt.
- Turn down heat and add cheese; stir until melted, being careful not to scorch the mixture. Add the shredded carrots, cover, and remove from heat.
- Meanwhile, steam the broccoli and cauliflower until crisp-tender; parboil the diced potatoes. Add 1/2 t salt to each pan of vegetables.
- Chop broccoli and cauliflower to desired size pieces and add to cheese mixture. Add potatoes and heat through. Add 1/2 c milk if soup is too thick. Serve.
Must try this on a cool Fall day.