Broccoli Cheese Soup

If it’s cold and snowy outside this soup is a day-maker! It’s creamy, mouth-watering, and somehow warms you right to the core. I’ve tweeked and tried this recipe to make it simple yet delicious. See recipe below!

Adaptations: Feel free to either use chicken bone broth, chicken broth, or vegetable broth. You can dice the carrot or even completely skip it and add more broccoli. Chopped celery and corn is also fantastic in this soup- and if you want your mind blown- top it with a dollop of soup cream and some crispy bacon crumbles for a loaded broccoli cheese soup.

Enjoy!

Broccoli Cheese Soup

Warm, creamy, and hearty. Just the kind of thing you need when the weather is not-so-warm and hearty. Somehow this classic soup always hits the spot. Our family loves it, and you will absolutely love it too!

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Course: Soups

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 1 T avocado oil
• 1/2-1 full onion sliced
• 1-2 cloves garlic minced
• 4 T butter
• 4 cups finely chopped broccoli
• 2 carrots grated or diced
• 1/2 cup flour
• 1 tsp salt plus more to taste
• pepper to taste
• 8 cups chicken bone/vegetable broth
• 8 oz sharp cheddar cheese grated
• 1 cup heavy cream

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Instructions

• Heat a large pot to a medium-high flame with the avocado oil. Add the onion and cook, stirring often until softened. Then add the garlic and cook for 30-60 seconds or just until fragrant.

  Add the butter, broccoli and carrot. Stir while cooking over a medium flame for a few minutes to give the veggies a chance to soften.

  Reduce heat. Add the flour, salt and pepper. Stir in quickly. The flour won’t all absorb but get it as mixed into the veggies as you can.

  Add the broth. Cook over a medium flame for about 20 minutes. Soup should thicken slightly.

  Add the grated cheese and the heavy cream. Mix in. Serve right away- but next day leftovers are even better!