Growing up, every single year on Mother’s Day my family would head up to Lake Geneva, Wisconsin and spend the day on Lake Michigan. The best part about the day was eating at this restaurant called Popeyes. They had the absolute best broccoli cheese soup I have ever tasted. My whole family loves it!
I have always wanted to recreate their recipe but I think that’s pretty much impossible because it’s not just a bowl of soup, it’s the atmosphere that fostered so many great memories. To be a kid again…
But…since I can’t reverse time, I’ve had to go through a lot of trial and error to find a broccoli cheese soup that was worth remaking. I’m here today to tell you that I have it!! The absolute best homemade broccoli cheese soup that even your kids will love! The original recipe came from an old friend, but I’ve doctored it up myself to make it unique to Gathered In The Kitchen and more healthy!
Let me show you how to make it! It’s really quite simple!
The secret ingredient to this recipe is to find the cutest little kiddos you can find and have them dice up your celery and broccoli! There’s something magical that this will add to your soup!
In a large Dutch Oven melt a stick of butter and then add in onions and celery
Once the veggies are soft, but not brown, add in the flour and stir quickly to make a roux – **do not let your flour clump up, it will be gross
Add in your chicken broth
Cover and bring to a boil. If you are looking for an amazing Dutch Oven I highly recommend Emile Henry. My mother-in-law bought this pot for me years ago for Christmas and it is my most used item in my kitchen. It’s fantasitc! You can use it on the stovetop, oven, freezer, fridge, and even dishwasher! The best part is, it’s not 174 pounds like most dutch ovens.
Add the broccoli
Add in Half & Half – at least 2 cups but I add more depending on if the soup seems too thick and not liquid-y enough
Add garlic powder
Add a few handfuls of cheddar cheese
Here’s trick #2: Use an immersion blender!!! It purees everything up so kids don’t even know there’s broccoli in it!! (except my kids LOVE broccoli so they like it either way, pureed or not)
p.s. If you do not have an immersion blender, I highly recommend my Cuisinart one! It’s easy to use and does a fabulous job!
Top with some extra cheese (and my fav, croutons!!) and serve!
When I say that this is one of my kids most favorite meals, I’m dead serious. I make this weekly for their school lunches! No gross cold cut sandwiches from this house…only delicious, delectable, nutritious food!
- 1 whole Sweet Onion - diced
- 4 Celery Stalks - diced
- 1 stick of Butter
- ⅓ Cup Flour
- 4 Cups of Chicken Stock
- 2+ Cups of Half & Half (depending on how thick you want it)
- 3-4 heads of Broccoli
- 1 tsp Garlic Powder
- 2 Cups of Cheddar Cheese
- Salt & Pepper to taste
- In a large dutch oven, melt butter and sautee the onions and celery until opaque.
- Add flour and stir quickly to make a roux
- Add chicken stock and cover with lid. Bring to a boil
- Add broccoli
- Add half & half
- Add garlic
- Add cheese
- Cook until broccoli is tender (about 20-30 minutes)
- Use an immersion blender to puree broccoli and celery
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