If you want your kids to eat their veggies, you need to make this soup! It’s one of my family’s favorite kind of soup. When my boys were younger and we would go school shopping, it was tradition to go out to lunch at their favorite restaurant.
My boys would always choose to go to Brick Oven because they had Cream of Broccoli soup. Now you don’t have to wait to go out to eat, you can make your own. It’s so easy to make and is perfect for any time of the year or lunch or dinner!
You can make this as fast as you can get your order out of the window at McDonald’s! Don’t get me wrong, we make our fair share of trips for fast food, and there is a time and place for everything. Since we have started this journey with the blog, it’s pretty clear that homemade is the best!
- 3 tablespoons butter
- 1 small onion diced
- 1 cup diced carrots
- 3 cups fresh broccoli
- 2 cups chicken broth
- 2 to 3 garlic cloves, minced
- salt & pepper to taste
- 2 tablespoons flour
- 1 1/2 cups heavy cream
- 1 1/2 cups cheddar cheese
- 1/2 cup fresh parmesan cheese
In a stockpot, cook butter, onion, and carrots over medium heat. Add the garlic after a couple of minutes. Cook until onion softens (about 3 minutes). Add chicken broth, broccoli, and seasonings. Simmer until broccoli is softened, about 8 minutes.
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.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.