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Creamy Thermos-Friendly Cheesy Broccoli Soup

thermos-friendly cheesy broccoli soup - featured image
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This creamy, cheesy broccoli soup is specially designed to stay smooth and hot in a thermos for hours. Made with a clever combination of evaporated milk and cream cheese, it’s the perfect make-ahead lunch for busy days, field trips, or work.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 2 cups fresh or frozen broccoli florets, chopped small
  • 1 medium carrot, finely diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 ounces cream cheese, softened and cut into small pieces

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, shred the cheese, and chop the broccoli into small, bite-sized pieces.
  2. Melt the butter in your Dutch oven over medium heat. Once foaming, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until translucent and just starting to brown at the edges.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste and create a roux.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Keep whisking until smooth and slightly thickened, about 2 minutes.
  6. Add the milk and evaporated milk, whisking to combine. Bring to a gentle simmer (not a rolling boil).
  7. Add the broccoli and diced carrot. Stir, reduce heat to medium-low, and simmer for 10-12 minutes until broccoli is tender but not mushy.
  8. Remove the pot from heat and let it sit for 2-3 minutes to cool slightly.
  9. Add the cream cheese pieces and stir until completely melted and incorporated.
  10. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is mostly melted before adding the next.
  11. Season with salt, pepper, and smoked paprika. Taste and adjust.
  12. If desired, use an immersion blender to puree the soup to a smoother consistency (optional).

Notes

Pre-heat your thermos with boiling water for 5 minutes before filling to keep soup hot longer. Let soup cool for about 10 minutes after cooking before packing to prevent overcooking. Fill thermos to the top to minimize air space. Shred your own cheese from a block for best texture. This soup tastes even better the next day.

Nutrition

Keywords: creamy broccoli soup, thermos soup, cheesy broccoli soup, make-ahead lunch, thermos-friendly soup, broccoli cheddar soup, easy soup recipe

Find it online: https://lumalunch.com/creamy-thermos-friendly-cheesy-broccoli-soup/