Since I was little broccoli cheese soup has been my absolute favorite. I remember ordering it every chance I got and, in fact, I still love it today and am always tempted to order it if I hear it’s on the menu.
I’ve tried countless times to buy the pre-made broccoli cheese soups at the grocery store and have been immensely disappointed every time. Until recently, I had never tried making it from scratch. But since I have been loving the Roasted Cauliflower & Cheese Soup I made last year, I thought I would give this old favorite a go this year. And I will definitely be making this one again and again.
For this recipe you can actually use fresh or frozen broccoli. Since I usually can’t use all the broccoli from my garden at once, I chop it up and freeze it immediately after harvest so I can use it later. It freezes really well and I get to enjoy my harvest months later, which is always an added bonus!
I based this recipe of a recipe from Peas & Crayons, but changed it up a bit with techniques I have used in the past. And it turned out great. Hope you enjoy making and eating this favorite of mine as much as I do!
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