A quick and easy broccoli soup made with 3 cheeses in a bowlful of melted comfort that goes together in less than 30 minutes with minimal prep.
Add a loaf of warm crusty bread to dunk.
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I know technically it’s still summer but I’m kind of over it.
I’m so ready for Fall. It’s my favorite time of year…football, jackets, boots, scarves, pumpkin everything, apples, the holidays are just around the corner. Yes, I’m that person.
And I was craving some comfort food, specifically soup.
Not just any soup. This 3-Cheese Broccoli Soup. How can you possibly go wrong with 3 different kinds of cheese? And broccoli. To keep it, you know, healthy.
This cheesy broccoli soup is a great go-to recipe because it uses mostly pantry and freezer ingredients. You can even keep some of the cheese in the freezer.
Start by melting the butter in a dutch oven over medium-high heat. Toss in the onions and sauté until softened, about 5 minutes, stirring occasionally.
Add the flour and stir constantly for another minute.
Next, gradually stir in the milk until smooth.
Then stir in the broth and broccoli.
Raise the mixture to a boil then lower to a simmer and cook until the broccoli is tender, about 5 minutes.
Finally, stir in those beautiful cheeses… the Velveeta, 1 1/2 cups of the cheddar, and the Parmesan. Stir until the cheeses are all melted.
Sprinkle each serving with the remaining cheese and, if you like, some bacon and chives.
It’s so cheesy!!! A piece of French bread for dunking and you’re in cheesy soup heaven.
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