Description
This velvety, creamy broccoli cheese soup is the ultimate comfort food. Made with fresh broccoli, sharp cheddar, and Parmesan cheese, it’s a warm, hearty dish that’s perfect for cozying up on chilly days.
Ingredients
Scale
- 6 tablespoons butter, cut into 1 tablespoon pieces
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 tablespoons all-purpose flour
- 3 1/4 cups low-fat milk (add 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
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Prepare the Base:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
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Make the Roux:
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. The flour should be golden but not browned.
-
Add Liquids:
- Gradually whisk in the low-fat milk, followed by the chicken broth. Keep whisking to prevent lumps.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until it starts to thicken.
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Add Cream and Broccoli:
- Stir in the heavy cream and chopped broccoli florets.
- Simmer for another 5-7 minutes until the broccoli is tender and the soup is creamy.
-
Add Cheese:
- Reduce the heat to low and stir in the sharp cheddar cheese and Parmesan cheese, a handful at a time. Stir until the cheese is completely melted and the soup is smooth and creamy.
-
Season and Serve:
- Season with salt and freshly ground black pepper to taste.
- Serve hot with extra shredded cheddar cheese on top for garnish.
Notes
- If you prefer a smoother soup, use an immersion blender to blend part of the soup after the broccoli is tender, leaving some chunks for texture.
- For a richer flavor, you can add more cheese or even use a combination of cheeses such as Gruyère or Monterey Jack.
- Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American