Easy Broccoli Cheese Soup
Ingredients
- 3 ½ cups chicken broth, I use low-sodium
- ½ cup finely diced onion, white or yellow
- 1 teaspoon salt
- ½ teaspoon pepper
- 5-6 cups about 30-36 ounces chopped fresh broccoli (see note)
- 4 cups milk, I use 2%
- ½ cup all-purpose flour, use 2/3 cup if you want it extra thick
- 3 cups (342 g) freshly grated cheddar cheese (see note)
- 1 cup (114 g) freshly grated Swiss cheese (see note)
Instructions
- In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
- In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
- Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
- Serve immediately (the soup will thicken as it cools).
Notes
Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer.
Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss.
Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese?