Guess what time it is??? It’s SOUP season!! YAY! This morning we woke up to a crisp, chilly morning, and for the first time all season, I don’t need my air conditioner running! That’s definitely something to celebrate (especially considering it was 90 degrees yesterday! Ugh!); so I’ll start today by posting my first soup recipe of the season (yippee!), then busting out my long sleeved shirts and sweaters, and baking some delicious pumpkin bread. Sounds like a heavenly day to me!

Now about this soup. I’m a HUGE fan of broccoli cheese soup. Love it. However, for some reason, I’ve never made my own. A few nights ago, I decided I had waited long enough and set out to make a big pot. This soup is not only cheesy, but rich, creamy and full of hearty broccoli flavor. We loved it! I think you will too! Now, some of you will remember that I am, indeed, lactose-intolerant, so I paid dearly for eating two bowls of this delicious soup (even with my magic enzyme pills), but honestly, it was worth it. However, I won’t be making that mistake again in the near future… 😉

Broccoli Cheese Soup

2 tablespoons butter
2 pounds broccoli, cut into small pieces; stalks peeled and cut into small chunks
3 carrots, shredded
1 medium onion, chopped
1 teaspoon dry mustard
salt and pepper
1 cup water
1/4 teaspoon baking soda
2 cups chicken broth
3/4 cup Velveeta cheese, cut into cubes
3/4 cup shredded cheddar cheese
1 cup milk

In a large pot or dutch oven, heat butter over medium high heat. Add broccoli, onion, carrots, mustard and salt and pepper. Stir frequently and cook until fragrant, about 6 minutes. Add water, chicken broth and baking soda and bring to a simmer. Cook until broccoli is very soft, about 20 minutes.

Add milk and cheeses and stir until all the cheese is melted. Using an immersion blender (or transfer the soup to a regular blender and blend in two batches), blend the soup until smooth. Check for seasoning and add salt and pepper as needed. Serves 6-8.

Recipe source: heavily adapted from Cook’s Illustrated, March/April 2011



  1. Yum! I love broccoli cheese soup, but I’ve never made it myself either. I will have to give it a try sometime!


    Comment by Rose — October 18, 2011 @ 3:44 PM

  2. I happen to have some broccoli in my fridge…so i’d like to do this too soonest.


    Comment by CelebrEATySarah — October 18, 2011 @ 5:05 PM

  3. curious about the addition of baking soda….wonder what it does to the soup recipe…curious me!


    amy Reply:

    It helps the broccoli retain its bright green color, even after all that cooking. A nice little trick, really!


    Comment by CelebrEATySarah — October 18, 2011 @ 5:06 PM

  4. I was so excited to finally turn my a/c off a few weeks ago! Hope the fall weather is there to stay for you 🙂 Your soup looks like great fall food!


    Comment by Tracey — October 18, 2011 @ 6:50 PM

  5. This looks great! It’s one of my favorites 🙂


    Comment by Erin — October 18, 2011 @ 7:40 PM

  6. so simple to make yet looks so delicious, am in love with your broccoli cheese soup. Love the photo 🙂


    Comment by Ali — October 19, 2011 @ 5:02 AM

  7. I have all the ingredients to make this and am going to try it out this weekend. I have been looking for a good recipe.


    amy Reply:

    Awesome! Hope you enjoy!


    Comment by Danelle @ — October 20, 2011 @ 4:16 PM

  8. Here’s my broccoli soup (minus the cheese):

    I promise you won’t even miss the cheddar.

    Love your blog, keep up the good work:)


    Comment by Gwen — October 22, 2011 @ 7:26 PM

  9. I love broccoli and cheese soup and this recipe was easy to make and really good. Very nice to have in the fall when it’s chilly outside, but it is also very comforting too if you’ve had long day! Thanks for sharing!


    Comment by Sophia — December 1, 2011 @ 1:40 PM

RSS feed for comments on this post. TrackBack URL

Leave a comment