Sometimes I don't think I give soup enough credit. When I start my food planning for the week, I don't often think about adding soup to the menu. I'm not sure why, because soup is the perfect choice for lunches on-the-run and busy weeknights suppers. . .which are what we experience 80% of the time!

Just think about it. Soup recipes normally make enough to serve a crowd. You can freeze soup. Soup often tastes even better the next day. Leftover soup just needs to be reheated and you can have a meal ready to go in minutes. I'm not sure there's really anything negative I could say about soup except I usually don't serve it alone. I like to serve it alongside some fresh bread, a salad or a sandwich. Why? Well, because we're hungry people.

This Cheesy Broccoli Soup is so yummy and comforting! I actually made this last batch for a family birthday party this past weekend. It was a soup and sandwich party. Everyone invited brought a crockpot of soup to share. What a great idea, right? I LOVE trying new soups!

I wish I would have taken a few pictures of the party that day so you could have seen the food setup. We always go overboard and end up with enough food to feed a small army. There were crockpots around the entire kitchen island and lining the kitchen counters. The family cheeseball was there, too. It shows up at most of our family parties. We stopped molding it into a ball. Now we just double the recipe and serve it out of a bowl. Why? Well, because we're crazy and who says a cheeseball really needs to be a "ball?"

Cheeseball aside, you need to dig into this soup. My recipe does incorporate mushrooms because we love them, but if you're not a "shroom" fan you can omit them and the soup will still be flavorful and delicious! Enjoy, and I hope someday you have your own soup party. Heck, try it out this year! I'm betting it will become an annual tradition!

PLAN YOUR OWN SOUP PARTY!

Cheesy Broccoli Soup

This cheesy, comforting and delicious soup goes perfectly alongside sandwiches and salads!

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Servings: 6

Calories: 165kcal

Author: Sara

adjust servings: 6

Ingredients

• ▢ ½ cup butter
• ▢ 1 onion (chopped)
• ▢ 2 8 ounce cans of mushrooms (stems & pieces), chopped
• ▢ 4 cups fresh chopped broccoli (steamed)
• ▢ 4 14.5 ounce cans chicken broth
• ▢ 2 1 pound loaves processed cheese, cubed
• ▢ 2 cups half and half
• ▢ 1 tablespoon garlic powder
• ▢ ⅔ cup cornstarch
• ▢ 1 cup water

Instructions

• In a stockpot, melt butter over medium heat. Saute onion and mushrooms in butter until onions are softened.
• Stir in the broccoli and chicken broth.
• Reduce heat, and stir in cheese cubes until melted.
• Mix in half and half and garlic powder.
• In a small bowl, mix cornstarch and water until dissolved. Stir into soup.
• Cook until the soup reaches desired consistency.

Notes

1. Freshness Matters: While canned mushrooms can be convenient, using fresh mushrooms can elevate the flavor and texture of your soup. Opt for fresh mushrooms and chop them yourself for a more vibrant and flavorful result.
2. Controlled Thickening: When adding the cornstarch slurry to thicken the soup, do so gradually and stir continuously to prevent lumps from forming. Adjust the amount of cornstarch mixture based on your desired consistency, as the thickness of the soup may vary depending on personal preference.
3. Texture Balance: For a balanced texture, consider blending a portion of the soup after adding the cheese and before incorporating the half and half and cornstarch mixture. This step creates a creamy base while still maintaining some texture from the broccoli and mushrooms, resulting in a smooth yet hearty soup experience.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 564IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 0.3mg

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