Broccoli Cheese Soup
This Broccoli Cheese Soup will knock your socks off! Not only does it take 10 minutes to make, but its creamy, cheesy and oh so yummy. Grab some broccoli and cheese and get cooking!
Servings 6 servings
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small onion finely diced
- 6 tablespoons flour
- 5 cups chicken stock or vegetable broth
- 10.75 oz cream of mushroom soup 1 can
- 1 teaspoon Worcestershire sauce
- 3 cups frozen broccoli florets chopped
- salt & pepper to taste
- 1/2 teaspoon onion powder
- 1 cup heavy cream
- 2 cups grated sharp cheddar cheese + extras for toppings if desired
Steam frozen broccoli in microwave to mostly defrost. Drain excess water, chop roughly and set aside. Saute onion in butter and oil until browned and tender.
Sprinkle in flour and stir together to create a paste. Cook 1 minute.
Whisk in chicken stock into onions and bring to boil to thicken.
Reduce heat to low and whisk in cream of mushroom soup and add in frozen broccoli, worchestershire, onion powder and salt and pepper. Cook 10 minutes or until broccoli is tender.
Stir in heavy cream. (Optional: Using an immersion blender, blitz soup to puree to a desired consistency.)
Melt in grated cheese. Taste, adjust seasonings, and serve.
Calories: 501kcal | Carbohydrates: 22g | Protein: 20g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 107mg | Sodium: 938mg | Potassium: 527mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1302IU | Vitamin C: 43mg | Calcium: 331mg | Iron: 2mg