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–+ servings
Cheesy soup in black bowl with spoon.
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Subway Broccoli Cheese Soup

For hearty and cheesy comfort in a bowl make Broccoli Cheddar Cheese Soup for dinner! It's ready in less than 30 minutes and a great bowl of soup!
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 cups
Calories 348kcal
Author Deb Clark
Cost $10

Equipment

  • Food Processor

Ingredients

  • 2 heads broccoli
  • 1 onion
  • 1 8 oz package sliced mushrooms
  • 2 carrots peeled and chopped
  • 1 clove garlic if they are small, use 2 cloves
  • ⅓ cup flour
  • 4 cups shredded cheese I used a sharp cheddar
  • 2 cups stock chicken or vegetable stock, whichever you prefer
  • 2 cups whole milk
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon tabasco sauce optional

Instructions

  • Start by removing the ends of the florets from the broccoli stems - set aside in a bowl. You'll need about four cups of florets. Roughly chop the stems and place into a food processor.
  • Peel and dice the carrots, place into the same bowl with the broccoli florets
  • Peel and roughly chop the onion, place it into the food processor. Peel and chop the garlic and into the food processor it goes also. Add all of the mushrooms into the food processor and pulse to process until all of the ingredients are well pureed.
  • Using a heavy bottom stock pot, melt the butter over medium heat. Add the olive oil. When the oil is simmering, add the vegetable puree, broccoli and carrots. Stirring occasionally saute for about 8 minutes.
  • Next, add the flour and mix together well. Continue stirring and cooking the mixture for about 2 more minutes. You'll want to cook the flour taste out and the roux/vegetable mixture will turn a light gold color.
  • Add the chicken stock and stir. The mixture will really thicken. After a couple of minutes, add the cheese and continue to stir until it melts. Add the milk and heat thru. If desired, add the tabasco sauce - this just adds a nice background spice - it won't make it hot! That's eat - serving and enjoy!

Notes

This soup freezes well - Allow it to cool completely and ladle it into a container. Store in the freezer up to three months.

Nutrition

Calories: 348kcal | Carbohydrates: 22g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 1150mg | Potassium: 678mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4222IU | Vitamin C: 138mg | Calcium: 431mg | Iron: 2mg