Homemade Broccoli Soup
A creamy, cheesy broccoli soup with rich flavors of herbs and cheese, perfect for comforting lunches or dinners, appealing to vegetable lovers and cheese enthusiasts alike.
Ingredients
Instructions
- In a heavy pot, heat the margarine and flour; stir until smooth.
- Add water and chicken bouillon cubes; heat thoroughly over medium heat.
- Add thyme, basil, onion flakes, broccoli, and milk; cook until broccoli is tender and soup reaches desired thickness.
- Cook over medium heat, covered, until broccoli is done.
- Add grated Cheddar cheese and half and half; bring to a boil to melt the cheese.
- Turn off the heat and serve immediately.
Tips & Substitutions
For a creamier texture, consider blending half the soup and then mixing it back in. If you're out of cheddar, try substituting with Gruyère or Monterey Jack. Fresh herbs work best, so use them if available. Adjust the thickness by adding more milk or broth as needed, and remember to taste and adjust seasoning to your preference.
Serving Suggestions
Serve the broccoli soup with a sprinkle of extra cheddar on top for a delicious finish. It pairs wonderfully with crusty bread or a fresh side salad. For a heartier meal, consider serving it alongside the Noodle And Rice Casserole for a comforting combination. A drizzle of olive oil or a dash of hot sauce can also enhance the flavor.
Storage & Reheating
Store leftover broccoli soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much upon refrigeration, add a splash of milk or broth during reheating to restore its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Broccoli Soup contains roughly 302 calories, with 9g protein, 46g carbohydrates, and 9g fat. It is a good source of protein (19% of the Daily Value), iron (17% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1909mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in this recipe. Just be sure to thaw it and drain any excess water before adding it to the soup. Frozen broccoli may cook faster, so adjust your cooking time accordingly to prevent it from becoming mushy.
How can I make this soup gluten-free?
To make this broccoli soup gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch. For the best results, mix the cornstarch with a little cold water to create a slurry before adding it to the pot, helping to thicken the soup without clumping.
What can I add to make this soup more filling?
To make the soup more filling, you can add cooked diced potatoes or even some shredded cooked chicken. Both options complement the flavors well and create a heartier meal. You can also serve it with a side of Cheesy Chicken Noodle Hot Dish for added substance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).