Homemade Clean Eating Broccoli and Cheese Soup

Updated on August 1, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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This is one of those dishes my children ask for over and over again, and it's a good one. My toddler calls this cheese soup. This particular recipe is also an easy one to toss together any night of the week as we always have these ingredients on hand. Carrots and broccoli are some of the cheapest and most common vegetables on the market, and so they are ones we use in just about everything.

Soup is such a comforting dish, and an easy one to toss together on a busy weeknight when you have so much else going on. It doesn't need to be a cold winter night to enjoy a nice hot, creamy bowl of soup, but it surely helps. There's just something about tucking into the warmth of a creamy, delicious cheese dish that satisfies the soul.

And this can be made in the crockpot, Instant Pot, or even on the stove if you wish. In the crockpot or Instant Pot, I would simply omit the cheese and milk until after it has cooked and you are ready to eat it. Dairy doesn't do incredibly well when cooked all day long or at extremely high temperatures. But how easy would it be to toss your milk and cheese in when you get home and stir to melt?

Let me show you how I make mine!

5 stars from 1 rating of Homemade Broccoli and Cheese Soup

Cook Time

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: Serves 6 people 2 cups of soup

Ingredients

  • 1/2 onion, chopped
  • 1/4 cup real butter
  • 1/4 cup whole wheat flour
  • 2 cups whole milk
  • 2 cups broth
  • 2 broccoli crowns, chopped
  • 2 carrots, grated
  • 2 1/2 cups cheese, grated
  • pinch pink Himalayan salt

Instructions

  1. Melt 1 tablespoon of butter in a small saucepan over medium heat.
  2. Chop your onion and add it to your saucepan. Cook your onions until they are transparent.
  3. Melt 1/4 cup of butter in a large pot over medium heat.
  4. Once melted, add your flour and combine using a whisk.
  5. Now add in your milk and whisk together to remove any lumps.
  6. Add in your broth, a little at a time, and mix with a whisk.
  7. Once finished, dump in your onions and stir.
  8. On the side, grate your carrots and add them to your pot.
  9. Chop your broccoli and add it to the pot as well.
  10. Stir and cook over medium for about 20 minutes until all veggies are cooked through.
  11. Meanwhile, grate your cheese.
  12. Add your cheese to the pot and mix for a few more minutes, until melted.
  13. Salt your soup and stir. Enjoy!
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Melt butter into a small saute pan and a large pot.In the small pan, chop your onion and cook over medium until translucent, both over medium heat.In the large pot, add your flour.Mix until all is wet.Then add your milk and whisk to get rid of any clumps.Add your broth a little at a time and stir.Add in your cooked onions from the saute pan and mix.Grate your carrots.Chop your broccoliAdd into your soup and stir.Add into your soup and stir.Cook for about 20 minutes, stirring frequently to make sure all veggies get thoroughly cooked.Grate your cheese.Add into your pot.Cook for another 5 minutes or so until all cheese is melted.
Melt butter into a small saute pan and a large pot.
Melt butter into a small saute pan and a large pot.
In the small pan, chop your onion and cook over medium until translucent, both over medium heat.
In the small pan, chop your onion and cook over medium until translucent, both over medium heat.
In the large pot, add your flour.
In the large pot, add your flour.
Mix until all is wet.
Mix until all is wet.
Then add your milk and whisk to get rid of any clumps.
Then add your milk and whisk to get rid of any clumps.
Add your broth a little at a time and stir.
Add your broth a little at a time and stir.
Add in your cooked onions from the saute pan and mix.
Add in your cooked onions from the saute pan and mix.
Grate your carrots.
Grate your carrots.
Chop your broccoli
Chop your broccoli
Add into your soup and stir.
Add into your soup and stir.
Add into your soup and stir.
Add into your soup and stir.
Cook for about 20 minutes, stirring frequently to make sure all veggies get thoroughly cooked.
Cook for about 20 minutes, stirring frequently to make sure all veggies get thoroughly cooked.
Grate your cheese.
Grate your cheese.
Add into your pot.
Add into your pot.
Cook for another 5 minutes or so until all cheese is melted.
Cook for another 5 minutes or so until all cheese is melted.
Nutrition Facts
Serving size: 1
Calories 304
Calories from Fat207
% Daily Value *
Fat 23 g35%
Carbohydrates 11 g4%
Sugar 5 g
Fiber 1 g4%
Protein 14 g28%
Cholesterol 70 mg23%
Sodium 250 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Writing up this recipe makes me hungry for some more broccoli cheese soup. It is about time to make it again! We like ours with thick French bread or at least some homemade garlic bread. This is one of our favorite dishes and so it's gets made quite frequently. We are a huge cheese kind of family as well, that doesn't help.

What makes this recipe stand out is that people usually use frozen broccoli and Velveeta cheese. However, we don't use processed food at all in our house. And honestly, this soup tastes 1000x better with fresh broccoli and grated cheese, and freshly grated cheddar cheese in it. The flavors really pop and you can actually taste the yummy veggies. It's also a great deal healthier for you without added sodium, sugar and chemicals.

This soup really comes together quickly and easily that it makes the perfect meal for a busy evening. You should give it a shot and check out some of my other quick and easy recipes on my Hubpages profile. I'd love to know what you think and hear all about your favorite soups!

Questions & Answers

    © 2018 Victoria Van Ness

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        4 months ago from Fountain, CO

        Dred and Peggy, I'm so glad you enjoyed the recipe! I hope it turns out as well for you as it did for me.

        Wesman, you'd be surprised to learn that at 21, I still didn't even know how to boil an egg. It's true, you only stay illiterate in the kitchen if you choose to. Now, 17 years later, I'm canning, dehydrating, freezing, preserving and making all of my familiy's food items, and I'm loving it.Good luck!

      • dredcuan profile image

        Dred Cuan 

        4 months ago from California

        I really love cheese! My favorite soup with cheese is the French onion soup. I need to try this one for a change. Thanks for sharing!

      • Peggy W profile image

        Peggy Woods 

        4 months ago from Houston, Texas

        I love making homemade soups and generally have portions of them frozen so that they can be varied. We just had some split pea soup today. Your broccoli cheese soup sounds really good. Will pin this to my soups board.

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 

        4 months ago from Kaufman, Texas

        Broccoli is a great vegetable that, at least where I'm from, probably isn't utilized as often as it could be. I've always enjoyed it myself, but like your children, when I think of broccoli my very first thought is of my mother's broccoli and cheese soup.

        I didn't ever cook anything more than simple things like eggs and bacon on a skillet until I was probably 35 years old. My cooking is still very simple, but I've taken to quizzing the mom about things she makes.

        I may have been born kitchen illiterate, but a person only stays that way by choice. Thanks for providing your wisdom for folks. :)

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