Broccoli Cheese Soup (5 Ingredients!)

Name: Broccoli Cheese Soup (5 Ingredients!)
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups cut into florets; 4 cloves minced; 3.5 cups reduced sodium; 3 cups pre-shredded - see notes

20m

Serves 8

wholesomeyum.com

Broccoli Cheese Soup (5 Ingredients!)

wholesomeyum.com

20m

Serves 8

Directions

1Sauté garlic in a Dutch oven or large pot until fragrant.
2Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
3Option 1: Add shredded cheddar cheese gradually, stirring until melted.
4Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
5Remove from heat and serve

Ingredients

4 cups cut into florets
4 cloves minced
3.5 cups reduced sodium
3 cups pre-shredded - see notes

Equipment

Dutch oven or large potimmersion blender (optional)slotted spoon (optional)

Tips

Keep the heat low when adding the cheese.
Cut the broccoli florets small.
Use pre-shredded cheese OR add a de-clumping agent.
Add cheese a little at a time and stir constantly.
For a thicker soup, add more cheese, cream cheese, puree it, or use a thickener such as arrowroot powder or cornstarch.
Add other ingredients after the cheese melts to prevent clumping.
If add-ins need to cook, remove them, melt the cheese, and then return them to the pot.
Store in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop or in the microwave.
Freeze for up to 3 months in freezer bags or a freezer-safe container

Broccoli Cheese Soup (5 Ingredients!)

20m

Serves 8

wholesomeyum.com

Broccoli Cheese Soup (5 Ingredients!)

wholesomeyum.com

20m

Serves 8

Directions

1Sauté garlic in a Dutch oven or large pot until fragrant.
2Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
3Option 1: Add shredded cheddar cheese gradually, stirring until melted.
4Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
5Remove from heat and serve

Ingredients

4 cups cut into florets
4 cloves minced
3.5 cups reduced sodium
3 cups pre-shredded - see notes

Equipment

Dutch oven or large potimmersion blender (optional)slotted spoon (optional)

Tips

Keep the heat low when adding the cheese.
Cut the broccoli florets small.
Use pre-shredded cheese OR add a de-clumping agent.
Add cheese a little at a time and stir constantly.
For a thicker soup, add more cheese, cream cheese, puree it, or use a thickener such as arrowroot powder or cornstarch.
Add other ingredients after the cheese melts to prevent clumping.
If add-ins need to cook, remove them, melt the cheese, and then return them to the pot.
Store in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop or in the microwave.
Freeze for up to 3 months in freezer bags or a freezer-safe container