Cheesy Broccoli and Vegetable Soup

Cheesy Broccoli and Vegetable Soup
  • PREP TIME
    5 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    35 mins
  • SERVING
    12 People
  • VIEWS
    221

Embrace the warmth of winter with this luxuriously creamy soup, brimming with a colorful medley of tender vegetables and an abundance of melted cheese. Serve with freshly baked, warm muffins for the ultimate comfort food experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    43 mg
  • Fiber
    3 g
  • Protein
    11 g
  • Saturated Fat
    9 g
  • Sodium
    578 mg
  • Sugar
    7 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 20 mins In a large soup pot, combine the frozen mixed vegetables and broccoli florets. Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, approximately 20 minutes.

Image Step 02
02 Step

Recipe View 3 mins While the vegetables are simmering, melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth, creating a roux. Cook, stirring constantly, for 2-3 minutes until the roux turns a pale golden color.

Image Step 03
03 Step

Recipe View 10 mins Gradually whisk in the milk, ensuring there are no lumps. Simmer, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 8-10 minutes.

Image Step 04
04 Step

Recipe View 5 mins Reduce heat to low and stir in the cubed cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.

Image Step 05
05 Step

Recipe View 5 mins Pour the cheese sauce into the soup pot with the vegetables. Stir gently to combine. Cook, stirring occasionally, until the soup is heated through and the vegetables are very tender, about 5 minutes more. Season with salt and pepper to taste.

For a richer flavor, use homemade chicken stock.
To add a hint of spice, include a pinch of red pepper flakes or a dash of hot sauce.
For a chunkier soup, reserve some of the cooked vegetables and stir them in at the end.
You can substitute the processed cheese with sharp cheddar or Monterey Jack for a different flavor profile.
Garnish with chopped fresh parsley or croutons before serving.

Haven Mcglynn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 73 Ratings)
Total Reviews: (4)
  • Savanah Jacobs

    This soup is so easy to make and my kids love it! I added some cooked chicken for extra protein.

  • Al Padberg

    I was skeptical about the processed cheese, but it melts so smoothly and makes the soup incredibly creamy. Definitely a crowd-pleaser!

  • Nolan Nolan

    A perfect soup for a chilly evening. I appreciate the simple ingredients and clear instructions.

  • Lurline Ebert

    I used a combination of cheddar and mozzarella cheese and it turned out great! Thanks for the recipe!

LEAVE A REVIEW

Please Rate