Broccoli Cheese Soup Recipe

Introduction

This Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Packed with tender broccoli and sharp cheddar cheese, it’s both nutritious and satisfying. Easy to prepare, it makes a great lunch or dinner option for the whole family.

Ingredients

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 tbsp all-purpose flour
• 3 1/4 cups low-fat milk (plus more to thin if desired)
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups (packed) finely chopped fresh broccoli florets
• 10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp cheddar cheese, plus more for serving)
• 1 oz (1/3 cup) finely shredded Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Melt the butter in a pot over medium-high heat. Add the chopped onions and cook, stirring frequently, until they are nearly soft, about 4 to 5 minutes.
2. Step 2: Add the minced garlic and flour, cooking for about 1 minute while stirring constantly to eliminate the raw flour taste.
3. Step 3: Slowly pour in the milk while whisking to prevent lumps, then add the chicken broth. Stir in the finely chopped broccoli.
4. Step 4: Cook the mixture, stirring constantly, until it begins to thicken. Reduce the heat to low and continue cooking, stirring very frequently, until the broccoli is tender, about 6 to 8 minutes.
5. Step 5: Remove the pot from the heat. Stir in the heavy cream, then add the sharp cheddar and Parmesan cheeses, stirring until the cheeses are fully melted and the soup is smooth.
6. Step 6: Season with salt and freshly ground black pepper to taste. Serve warm with extra cheddar cheese if desired.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• If you prefer a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
• Adding a pinch of nutmeg enhances the flavor and complements the cheese well.
• Use extra sharp cheddar for a bolder, tangier taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Add a splash of milk or cream while reheating if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used as a convenient substitute. Be sure to thaw and drain any excess water before adding it to the soup to avoid diluting the flavor.

Is there a dairy-free alternative for this soup?

You can make a dairy-free version by using plant-based milk (such as almond or oat milk), dairy-free butter, and a vegan cheese substitute. Keep in mind the texture and taste may vary slightly.

Broccoli Cheese Soup Recipe

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★★★★★

4.9 from 129 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A comforting and creamy Broccoli Cheese Soup made with fresh broccoli, sharp cheddar, and Parmesan cheese. This rich and velvety soup is easy to prepare on the stovetop, perfect for a cozy lunch or dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 tbsp all-purpose flour
• 3 1/4 cups low-fat milk, plus more to thin if desired
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups (packed) finely chopped fresh broccoli florets
• 10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp cheddar cheese, plus more for serving)
• 1 oz (1/3 cup) finely shredded Parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Sauté Onions: Melt the butter in a pot over medium-high heat. Add the finely chopped yellow onions and cook, stirring frequently, until they are nearly soft, about 4 to 5 minutes.
2. Add Garlic and Flour: Stir in the minced garlic and all-purpose flour, and cook for about 1 minute while stirring constantly to form a roux and remove the raw flour taste.
3. Incorporate Liquids and Broccoli: Slowly pour in the milk and chicken broth while whisking continuously to avoid lumps. Then stir in the chopped broccoli florets.
4. Cook Until Broccoli is Tender: Cook the mixture over medium heat, stirring constantly until it begins to thicken. Reduce the heat to low and continue cooking while stirring very frequently for about 6 to 8 minutes until the broccoli is tender.
5. Finish the Soup: Remove the pot from the heat. Stir in the heavy cream, then add the sharp cheddar and Parmesan cheeses, mixing until the cheeses are fully melted and the soup is creamy.
6. Season and Serve: Season with salt and freshly ground black pepper to taste. Serve the soup warm, optionally garnished with extra shredded cheddar cheese.

Notes

• For a smoother soup, blend part or all of the soup before adding the cream and cheese.
• Use extra sharp cheddar for a stronger cheese flavor.
• Adjust milk quantity to reach your desired soup thickness.
• Low-sodium chicken broth helps control the salt content.
• This soup reheats well; store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Broccoli Cheese Soup, creamy broccoli soup, cheddar cheese soup, easy stovetop soup, comfort food soup