Cheesy cream of broccoli soup made with frozen broccoli, cheese, chicken broth and milk. This is so easy to make in less than 30 minutes — served with fluffy rolls on the side!
In a large soup pot over medium high heat, melt 2 tablespoons butter. Add onion, green pepper and garlic and cook until vegetables are softened, about 2-4 minutes.
Add frozen broccoli and chicken broth, bring to a boil, and then reduce to a simmer, cover and cook for 10 minutes.
Use an immersion blender directly into the pot and blend until soup is the consistency you want - either chunky or smooth. If you don't have an immersion blender, you can also use a regular blender, but be careful as the soup is hot.
In a small saucepan over medium heat, melt 3 remaining tablespoons of butter. Add flour and mix until paste forms. Add milk and shredded cheese and whisk often until thickened.
Add milk mixture to the pot of puréed broccoli, mixing to combine. Season with salt and pepper.
Serve in bowls. Optional: add Parmesan cheese on top and serve with crusty bread!