Broccoli Cheese Soup Recipe

Introduction

This Broccoli Cheese Soup is a comforting, creamy delight perfect for chilly days. Packed with tender broccoli and sharp cheddar, it’s easy to make and deliciously satisfying.

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, 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 to the pot. Cook for about 1 minute, stirring constantly to combine and remove the raw flour taste.
3. Step 3: While whisking, slowly pour in the milk followed by the chicken broth. Stir in the chopped broccoli florets to the mixture.
4. Step 4: Cook the soup, stirring constantly, until the mixture begins to thicken. Reduce 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 heat. Stir in the heavy cream, then add the cheddar and Parmesan cheeses. Mix until the cheeses are melted and fully incorporated.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste. Serve warm, topped with extra cheddar cheese if desired.

Tips & Variations

• For a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheeses.
• Swap chicken broth for vegetable broth to make this soup vegetarian-friendly.
• Add cooked bacon bits or a pinch of smoked paprika for a smoky twist.
• Use extra sharp cheddar for a bolder cheese flavor or a milder cheddar for a gentler taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens upon cooling, add a splash of milk while reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

You can substitute dairy milk with unsweetened plant-based milk and use dairy-free cheese alternatives. Keep in mind the texture and flavor will vary slightly.

Is it possible to freeze broccoli cheese soup?

Yes, you can freeze the soup for up to 2 months. Freeze before adding the cream and cheese, then add them when reheating to maintain the best texture and flavor.

Broccoli Cheese Soup Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Broccoli Cheese Soup is a creamy, comforting classic perfect for cozy meals. Made with fresh broccoli, sharp cheddar, and Parmesan cheeses, it combines a smooth, cheesy base with tender broccoli florets. The soup is thickened with a roux and enriched with heavy cream, delivering rich flavor and satisfying texture ideal for lunch or dinner.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced

Thickening and Liquids

• 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

Vegetables and Cheese

• 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

Seasoning

• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Sauté Onions: Melt the butter in a pot over medium-high heat. Add the finely chopped yellow onion and cook, stirring frequently, until the onions are nearly soft and translucent, about 4 to 5 minutes.
2. Add Garlic and Flour: Stir in the minced garlic and all-purpose flour. Cook for about 1 minute, stirring constantly to combine and to cook off the raw flour taste, forming a roux.
3. Add Liquids and Broccoli: While whisking continuously, slowly pour in the low-fat milk and chicken broth to avoid lumps. Stir in the finely chopped fresh broccoli florets.
4. Simmer and Thicken: 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. Add Cream and Cheeses: Remove the pot from heat. Stir in the heavy cream, then add the sharp cheddar and Parmesan cheeses, mixing until all the cheese has melted smoothly into the soup.
6. Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve warm, optionally garnished with extra shredded cheddar cheese.

Notes

• Use fresh broccoli for best flavor and texture, but frozen chopped broccoli can be substituted if needed, though it might require less cooking time.
• Adjust thickness by adding more milk if desired to thin the soup.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Sharp cheddar cheese provides a nice tangy flavor, but extra sharp can be used for a bolder taste.
• Reheat gently to avoid curdling the cheese or cream.

Keywords: Broccoli Cheese Soup, creamy broccoli soup, cheddar cheese soup, comforting soup, stove top soup