Name: Cream of Broccoli Cheese Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tablespoon unsalted butter; 1 onion, finely diced; 3 sprigs fresh thyme; 2 garlic cloves, finely minced; Kosher salt and freshly ground black pepper; 2 (10-ounce) packages chopped frozen broccoli, thawed; 3 tablespoon all-purpose flour; 3 cup chicken broth; 1 1/2 cup heavy cream; 2 cup shredded cheddar cheese

Cream of Broccoli Cheese Soup

This easy broccoli cheese soup is comfort food at its best.

By: Addie Gundry, Cookbook Author and Food Network Star

Cream of Broccoli Cheese Soup

By: Addie Gundry, Cookbook Author and Food Network Star

There are a lot of broccoli cheese soup recipes out there, but we think ours is the best. First of all, it's completely delicious. This isn't one of those orange, Velveeta-soaked cheese soups. It's made using fresh herbs, rich cream, and other fresh ingredients. Second, this recipe is super simple to make! It's easy enough, and quick enough, to whip up on any weeknight. The recipe uses frozen broccoli, so you don't have to spend a lot of time chopping up vegetables. And then all you need to do is simmer everything until it's hot, bubbling, and smelling amazing. You and your family will love this broccoli cheese soup recipe. It's a new classic!

From the Chef: I like to think of this as my "naughty and nice" soup recipe. There's broccoli with all those good-for-you nutrients, paired with melty, creamy cheese for a hint of indulgence.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.

Serves6

Preparation Time10 min

Cooking Time30 min

Ingredients

2 tablespoons unsalted butter
1 onion, finely diced
3 sprigs fresh thyme
2 garlic cloves, finely minced
Kosher salt and freshly ground black pepper
2 (10-ounce) packages chopped frozen broccoli, thawed
3 tablespoons all-purpose flour
3 cups chicken broth
1 1/2 cup heavy cream
2 cups shredded cheddar cheese

Instructions:

In a large pot, melt the butter over medium heat. Add the onion and thyme. Stir and cook until the onion is translucent. Add the garlic and season with salt and pepper. Add the broccoli and then sprinkle flour over everything. Stir to combine and cook until all the flour has been absorbed. Slowly pour the broth over the mixture and stir to combine and smooth any lumps. Increase the heat to medium-high and bring to a boil for 3 to 5 minutes.
Reduce the heat to low and simmer for 10 to 15 minutes, until the broccoli is tender. Stir in the cream and cheddar cheese. Remove from the heat, taste, and adjust the seasoning if necessary.
Remove the thyme stems, ladle into bowls, and serve.