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Broccoli potato cheese soup

Or to leave a comment, click here! This post may contain affiliate links. Broccoli Cheese Broccoli potato cheese soup is made from scratch in just 20 minutes!

Broccoli Cheese Soup in about 20 minutes. Rich, creamy, and oh-so-cheesy, this is a favorite quick meal any time of year! Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. The perfect meal to warm you from the inside out on a chilly day!

We serve it with a side salad and bread for a complete meal! Prep Tip To make this soup extra fast, prepare ingredients for the next step while the current step is cooking. Chop the onions and carrots, while they soften in the pot, prep the broccoli. This makes the recipe flow well while ensuring it’s on the table fast! With fresh ingredients and TONS of delicious flavor, this is the perfect meal any time of year. How to Make Broccoli Cheese Soup This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying! Stir in cream mixed with flour, simmer a couple of minutes.

Be sure to leave a rating and a comment below! 20 Minute Broccoli Cheese Soup Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish! Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth. Place flour in a small bowl. Add in cream a little at a time stirring until smooth.

Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes. To reheat, microwave stirring occasionally or heat on the stove over medium-low heat. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Please view my photo use policy here.

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