One of my all-time favorite soups to make growing up is broccoli cheese soup. When I look back on how I use to dress up those cheap instant packages I can’t help but laugh. It is so easy and healthier to make Broccoli Cheese Soup Recipe from scratch. In this post, I share my easy Broccoli White Cheddar Cheese Soup Recipe.
Broccoli White Cheddar Cheese Soup Ingredient Details
Broccoli is easy to grow during the winter months in my dome greenhouse. However, the flavor is so amazing growing in those cool conditions I eat that straight out of the dome garden. This recipe is best with frozen broccoli. That is my opinion so I would love to hear your thoughts on that. We always have extra broccoli during the winter season from veggie trays set out to snack on. The broccoli can get stinky quick so this soup is perfect for the leftovers you throw in the freezer!
LET ME EXPLAIN THE PHOTO ABOVE: I want to explain the photo above… the grease look to the liquid if from using Ghee. You can use butter or Olive Oil to sauté the onions so you don’t get that in the soup. ALSO, you will notice what looks like white pieces in the spoon that I need to explain. The white minced pieces is what happens to the milk if you add it to the pressure cooker for cooking. It is best to add the cream to 0r milk at the end of the cooking time. Despite the look of the photo above the flavor was AMAZING!!!! I hope to add a new photo with the next batch I make to show you the difference but one can only eat so much broccoli in a day.
I hope you give this recipe a try… be sure to check out my photos below and PLEASE comment on the post with any suggestions or just say ‘hi!’.
Broccoli White Cheddar Cheese Soup Recipe
By Bren Haas
- 3 Tbsp. Butter
- 3-1/4 cup milk
- 1 cup chopped Onion
- 1 lb. White Cheddar Cheese, grated
- 2/3 cup flour
- 1-1/2 cup beer
- 3 cups chicken stock
- ½ cup heavy cream
- Salt and pepper to taste
- Sauté onion in butter and then add flour. Continue to cook over a medium heat for approximately two minutes until the roux is cooked. Slowly add the chicken stock.
- Heat milk in a separate pot until just boiling. Add the cheese a little at a time until it has all melted.
- Gradually stir the milk and cheese mixture into the first mixture.
- Next, add the beer and cream.
- Season with salt and pepper. Note: DO NOT BOIL
- Garnish with chopped fresh herbs and a little grated cheese.
Serve with your favorite sour dough bread!
Images From My Kitchen
Today I dug out my old Nikon 1 J4 to use for photography. I get so spoiled using the iPhone 11 pro max. The photos today were edited using Canva.com because it is so much easier to use than firing up my adobe art program on the laptop. Back to the kitchen and that amazing Broccoli White Cheddar Cheese Soup!
messy… this is round 2 on Sunday in the Electric Pressure Cooker featuring the Broccoli Cheese Soup trying to figure out why I was getting clumps.
USE WITH CAUTION in soup… it leaves a greasy bubble look in the finished soup.
For most of my soup recipes, I use the leaves of the celery in the sauté. The leaves add amazing flavor especially ones that are home grown like these from my dome garden. The broccoli in this photo was frozen and added to the Electric Pressure Cooker before sauté. I set the cooker on meat setting but didn’t seal the pot so they would be steamed so I could cut into bite-size pieces.
I hope these photos help explain the textures and methods used to create this recipe.
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Do you create your own broccoli cheese soup? After checking out my post today I hope you will consider trying my recipe and leaving a comment. You are also welcome to stop by my contact page to tell me more and sign up for my newsletter sent out free!
Happy Soup Day,