Description
This hearty and creamy Broccoli Cheese Soup is a comforting classic made with fresh broccoli, sharp cheddar, and Parmesan cheeses. Perfect for a cozy meal, it comes together quickly with simple ingredients and offers a rich, velvety texture combined with a sharp cheesy flavor and tender broccoli bits.
Ingredients
Soup Base
- 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
Vegetables & 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
- Cook Onions: Melt butter in a pot over medium-high heat. Add the finely chopped onions and cook, stirring frequently, until they are nearly soft and translucent, about 4 to 5 minutes.
- Add Garlic and Flour: Stir in the minced garlic and all-purpose flour. Cook for about 1 minute while continuously stirring to form a roux that will thicken the soup.
- Add Liquids and Broccoli: Slowly pour in the low-fat milk and then the low-sodium chicken broth while whisking constantly to avoid lumps. Stir in the finely chopped fresh broccoli florets into the mixture.
- Simmer Until Thickened and Tender: Cook the soup, stirring constantly, until it starts to thicken. Reduce the heat to low and continue cooking while stirring very frequently until the broccoli is tender, about 6 to 8 minutes.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the heavy cream followed by the sharp cheddar and Parmesan cheeses. Mix until all the cheese is completely melted and incorporated, creating a smooth and creamy texture.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve warm with additional shredded cheddar cheese on top if desired.
Notes
- For a smoother soup, you can blend part or all of the soup before adding the cheese.
- Adjust thickness by adding more milk if the soup is too thick.
- Use extra sharp cheddar cheese for a more pronounced cheesy flavor.
- Make sure to stir frequently to prevent the soup from sticking and burning, especially during the thickening stage.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
