Name: Creamy Cheesy Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion, diced; 1/2 C. butter; 1/3 C. flour; 4 C. whole milk; 3 C. mild cheddar cheese, shredded; salt & pepper to taste; 3 C. broccoli florets; 1-2 C. chicken or vegetable broth

Creamy Cheesy Broccoli Soup is a classic meal that everyone loves. I especially love that kids will eat broccoli easily when in this delicious soup. This recipe is fast, simple, and tasty. Just what I and every other mom out there needs on a busy weeknight.

Creamy Cheesy Broccoli Soup

I confess that soup is a weakness of mine. From our creamy Macaroni and Cheese Soup to the classic upscale Slow Cooker Guinness French Onion Soup, I am always a fan. I love sitting down to a warm bowl of soup after a long day, and even more love that this broccoli soup is a perfect option for lunches. With such a simple recipe, this will be a favorite for your family.

I love the idea of using a dutch oven to make this recipe. It is actually one of my favorite kitchen tools. A dutch oven is a great, beautiful, and functional pot for use on the stovetop, in the oven, and straight to the table. Of course, I am going to want fewer dishes.

So, making this broccoli soup in a pretty dutch oven, then sitting in the oven on warm until dinner time, is ideal. I can bring it directly to the table to serve easily.

Creamy Cheesy Broccoli Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Creamy Cheesy Broccoli Soup is a classic meal that everyone loves.

Ingredients

1 medium onion, diced
1/2 C. butter
1/3 C. flour
4 C. whole milk
3 C. mild cheddar cheese, shredded
salt & pepper to taste
3 C. broccoli florets
1-2 C. chicken or vegetable broth

Instructions

In a large pot or dutch oven, melt the butter and saute the onion until translucent 8-10 minutes.
Add in the 1/3 cup of flour and stir while the mixture is thickening.
Slowly add in the 4 cups of whole milk and let simmer.
Add in the broccoli florets and simmer for 15-20 minutes or until softened.
Add the cheese and allow it to melt.
Puree 1/2 of the soup in a food processor or blender. I like using a potato masher to keep things chunky and simple.
Add in the broth until the soup has reached your desired thickness.