Broccoli Cheese Soup
Broccoli cheese soup is the ultimate bowl of comfort!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup finely chopped onions
- 1/2 tablespoon minced garlic
- 1 tablespoon butter
- 32 ounces chicken stock (4 cups)
- 12 ounces about 6 cups broccoli florets
- 1 cup matchstick (julienned) carrots
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon seasoned salt
- 6 cups shredded cheese mild cheddar, American, Velveeta or a mix of both
- 32 ounces half & half (4 cups)
Saute onion, garlic and seasoned salt in butter until onion is translucent.
Add chicken stock and nutmeg and bring to a simmer.
Add broccoli and carrots and cook until tender.
Add cheese in small amounts, stirring constantly until incorporated.
Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through. Do not boil.
Saute onion, garlic and seasoned salt in butter on saute mode until onion is translucent.
Stir in chicken stock, nutmeg, broccoli, and carrots. Cover and cook on manual (high pressure) for 3 minutes. When time finishes, hit 'cancel' and do a very careful quick release. (Close valve if it starts to sputter)
Add cheese in small amounts, stirring constantly until incorporated. If soup is cooling too quickly, turn saute mode back on.
Pour in half & half and continue to stir until all ingredients are incorporated and soup is heated through. Do not boil.
Calories are automatically generated. For best results calculate based on your exact ingredients.
⭐ This recipe works best when prepared with at least half American or Velveeta cheese. It will give that smooth "Panera" flavor. Honestly, I super love it with all American or Velveeta. YUM!
⭐ This is not a super thick-bodied soup. If you want a thicker soup, add 2 tablespoons flour and one additional tablespoon butter when you saute the onion, garlic and seasoned salt in butter. Whisk constantly while it cooks.