Description
This comforting Broccoli Cheese Soup is a creamy, cheesy delight perfect for chilly days. Made with fresh broccoli, sharp cheddar, and creamy textures, it’s a quick and satisfying meal that can be ready in under 30 minutes.
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 and freshly ground black pepper, to taste
Instructions
- Sauté Onions: Melt the butter in a pot over medium-high heat. Add the finely chopped onions and cook, stirring frequently, until they are nearly soft, about 4 to 5 minutes.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about 1 minute while stirring constantly to create a roux that will thicken the soup.
- Add Liquids and Broccoli: Slowly pour in the milk while whisking to avoid lumps, then add the low-sodium chicken broth. Stir in the finely chopped fresh broccoli florets.
- Simmer Until Thickened: Cook the mixture while stirring constantly until it begins to thicken. Then reduce the heat to low and continue cooking, stirring very frequently, until the broccoli is tender, approximately 6 to 8 minutes.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the heavy cream, then add the sharp cheddar and Parmesan cheeses, stirring until the cheeses melt into a smooth, creamy texture.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve warm with extra cheddar cheese on top if desired.
Notes
- For a creamier texture, add more milk if the soup is too thick after cooking.
- Sharp or extra sharp cheddar cheese provides a richer flavor; adjust according to preference.
- To make it vegetarian, substitute vegetable broth for chicken broth.
- The soup can be reheated on the stovetop over low heat, stirring occasionally to prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
