Broccoli is one of those vegetables that people generally either love or hate. On the other hand, some people don’t enjoy eating broccoli by itself but love broccoli cheese soup.
In general, soup is a classic dish that anyone can enjoy. It’s simple to prepare, usually inexpensive, and very comforting in cold seasons.
Originating in France, broccoli cheese soup is has a heavy base of cream and chicken broth, however, in this recipe, we are omitting the chicken broth completely.
For our broccoli cheese soup, we use cream, milk, cheese, onion, and broccoli. It is fast, simple, and flavorful.
Ingredient Substitutes for Broccoli Cheese Soup
I make two frequent substitutions when preparing broccoli cheese soup:
- Omit The Chicken Broth – It really isn’t essential, and its flavor is totally overshadowed by cream, cheese, and broccoli. So it is better to save it in this case.
- Substitute Cauliflower For Broccoli – On some occasions, I substitute cauliflower for broccoli. It’s just as tasty, although I like the color of the broccoli in the soup much more.
- Add Some Rice – Another delicious variation is to add 4 tbsp of rice when you are frying the vegetables. Rice is delicious in the soup.
Pro Tip: To prepare this soup, you just have to be careful that it does not stick to the bottom while you cook it. To do this, you must stir constantly.
How To Make Broccoli Cheese Soup Without Chicken Broth
Check out the basic step-by-step instructions below. For more detailed instructions, skip to the recipe card. Enjoy!
Step 1: Gather your ingredients.
Step 2: Peel and chop the onion, peel and grate the carrot, crush the garlic cloves, and cut the broccoli.
Step 3: Melt the butter over low heat, then add the onion and garlic. Saute for a few minutes, then add the carrots and broccoli.
Step 4: Add the flour. Once it had formed a dough-like consistency, add the water and stir.
Step 5: Add the bay leave and a pinch of nutmeg. Cook uncovered for 10 minutes.
Step 6: Add the milk, cream, and cheese. Give it a good stir.
Step 7: Serve and enjoy with some dippable bread!
- ¼ cup butter
- 1 medium onion
- 2 garlic cloves
- 1 large carrot
- 2 cups of water
- ⅓ cup all-purpose flour
- 2 cups of full-fat milk
- 1 medium broccoli
- 1 ½ cup grated cheese
- 1 cup of cream
- Salt and pepper to taste
- A pinch of nutmeg
- 1 bay leaf
Peel the onion and chop finely.
Peel the carrot and grate it with a cheese grater on the thickest side.
Crush the two garlic cloves.
Cut the broccoli into very small pieces.
Melt the butter over low heat in a saucepan. When it is completely liquid and begins to bubble, add the chopped onion, and the minced garlic cloves.
Cook for a few minutes and stir in the grated carrots.
Add broccoli pieces, and stir well.
Add the flour on top, continuing to stir. A doughy mass will form, stir well to avoid lumps.
Then add the two cups of water. Stir with a wooden spoon, until the ingredients at the bottom of the saucepan come off.
Place the bay leaf, and pinch of nutmeg. Cook uncovered on high heat for up to 10 minutes.
Lower heat, add milk, cream, and cheese. Stir until all the soup is mixed thoroughly.
Serve in bowls with a little cheese or broccoli on top.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 405Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 100mgSodium: 371mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 12g