Italian Broccoli Cheese Soup Recipe

Italian Broccoli Cheese Soup is a creamy and comforting dish that combines the flavors of broccoli and cheese with Italian seasonings. This soup is packed with nutrients and is perfect for a cozy dinner or lunch. The broccoli adds a fresh and vibrant taste, while the cheese adds a rich and creamy texture. With a hint of Italian herbs and spices, this soup is sure to satisfy your cravings for a delicious and hearty meal.

4.8
17 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Italian Broccoli Cheese Soup
plan
Bookmark

ingredients serve

Ingredients for Italian Broccoli Cheese Soup Recipe

  • 1/2 tablespoon Butter
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon All Purpose Flour
  • 1 cup Chicken Broth
  • 1/2 cup Milk
  • 1 cup Broccoli Florets
  • 1/4 teaspoon Italian Seasoning
  • 1/2 cup Shredded Cheddar Cheese
  • As required Salt And Pepper To Taste
  • as needed Additional Shredded Cheese And Chopped Parsley For Garnish

Directions: Italian Broccoli Cheese Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add flour and cook for 1-2 minutes, stirring constantly.
  • STEP 3.Slowly whisk in chicken broth and milk, and bring to a simmer.
  • STEP 4.Add broccoli florets and Italian seasoning, and cook until broccoli is tender.
  • STEP 5.Using an immersion blender or regular blender, puree the soup until smooth.
  • STEP 6.Return the soup to the pot and stir in the shredded cheese until melted and creamy.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve hot and garnish with additional shredded cheese and chopped parsley, if desired.

Cooking Tips

  • For a thicker soup, you can add more flour or reduce the amount of liquid.
  • If you prefer a chunkier soup, you can reserve some of the cooked broccoli florets and add them back into the soup after pureeing.
  • To make it vegetarian, you can use vegetable broth instead of chicken broth.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
655
calories per serving
41 g Fat42 g Protein27 g Carbs6 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    42g
  • Carbs
    27g
  • Fiber
    6g

MacroNutrients

  • Carbs
    27g
  • Protein
    42g
  • Fiber
    6g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    525mg
  • Iron
    5mg
  • Vitamin A
    1399mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    175mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    33mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    2mg
  • Phosphorus
    586mg
  • Selenium
    44mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp