In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown. Add broth and broccoli. Simmer until broccoli is tender, 5 to 7 minutes.
In another container, slowly stir the milk into the flour until smooth. Stir the milk mixture into the soup. Bring to a boil and continue stirring until slightly thickened, 3-5 minutes
Add cheese and pepper. Heat over low heat until cheese is melted. Serve hot.
Cornstarch would be an easy substitution for flour for thickening. Start with half the amount (2 Tablespoons) since cornstarch is all starch and therefore has more thickening power than flour.
I don't know why anyone would ask about freezing this, it was so good I plan to double it next time. I made it exactly as shown and it was delicious. I served it with cornbread for a vegetarian dinner. My husband hates veggies and told me he thought it was going to be gross but he really liked it! Thanks for the recipe :)
It will probably freeze just fine although there is a chance that the broccoli will become more 'cooked' when it is reheated. We will try to test this and let everyone know.
We made the soup, froze it for 10 days and thawed/reheated in the microwave. It worked well! We would suggest freezing it in single-serving portions. Too much additional heating could cause the broccoli to become overcooked which would alter the color and flavor.
Submitted by tierrabonita on Sun, 12/03/2017 - 18:58
Really liked this soup! Tastes like a restaurant soup. It does have an onion taste which I really liked but if you don't love onions you could very easily even cut them out and add another veg.
7 Comments for "Broccoli Cheddar Soup"
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Submitted by lilli78 on Sun, 03/17/2019 - 10:12What would be a good, gluten free substitute for the flour in this soup?
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Submitted by elaine s on Mon, 03/18/2019 - 10:41Cornstarch would be an easy substitution for flour for thickening. Start with half the amount (2 Tablespoons) since cornstarch is all starch and therefore has more thickening power than flour.
The Food Hero Team
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Submitted by The_la503 on Fri, 03/23/2018 - 18:34I don't know why anyone would ask about freezing this, it was so good I plan to double it next time. I made it exactly as shown and it was delicious. I served it with cornbread for a vegetarian dinner. My husband hates veggies and told me he thought it was going to be gross but he really liked it! Thanks for the recipe :)
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Submitted by carokat on Thu, 12/14/2017 - 12:01I'm curious, does this recipe freeze well?
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Submitted by elaine s on Mon, 12/18/2017 - 10:54It will probably freeze just fine although there is a chance that the broccoli will become more 'cooked' when it is reheated. We will try to test this and let everyone know.
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Submitted by elaine s on Mon, 01/08/2018 - 11:46We made the soup, froze it for 10 days and thawed/reheated in the microwave. It worked well! We would suggest freezing it in single-serving portions. Too much additional heating could cause the broccoli to become overcooked which would alter the color and flavor.
The Food Hero Team
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Submitted by tierrabonita on Sun, 12/03/2017 - 18:58Really liked this soup! Tastes like a restaurant soup. It does have an onion taste which I really liked but if you don't love onions you could very easily even cut them out and add another veg.