Description
This easy broccoli cheese soup is a creamy, cheesy, and comforting dish perfect for beginner cooks. With fresh broccoli, sharp cheddar, and a rich, velvety base, it comes together quickly in one pot and is ideal for cozy weeknight dinners or quick and healthy meals.
Ingredients
Scale
- 6 tablespoons butter, cut into tablespoon-sized 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 (plus more to thin if needed)
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 cup heavy cream
- 3 cups finely chopped fresh broccoli florets (from about 2 heads)
- 10 oz (about 2 1/2 cups) sharp cheddar cheese, shredded
- 1 oz (about 1/3 cup) finely shredded Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onions and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
- Make the roux: Stir in the minced garlic and flour, cooking for about 1 minute while stirring constantly. This mixture helps thicken the soup and prevents the cheese from clumping.
- Add liquids and broccoli: Slowly pour in the milk while whisking to prevent lumps. Then add the chicken broth and chopped broccoli. Stir well to combine.
- Simmer gently: Bring the soup to a gentle simmer, then reduce the heat to low. Cook, stirring frequently, for 6 to 8 minutes, or until the broccoli is fork-tender but not mushy.
- Incorporate the cream and cheese: Remove the pot from heat. Stir in the heavy cream, followed by the shredded cheddar and parmesan. Mix until all the cheese is fully melted and the soup is smooth and creamy.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve warm, optionally topped with more shredded cheese or a sprinkle of freshly cracked pepper.
Notes
- Use freshly shredded cheese from a block for the smoothest texture and best flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that affect melting. Chop the broccoli into small, uniform pieces to ensure even cooking. If you prefer a creamier texture, use an immersion blender to blend part of the soup before adding the cheese. This soup is best enjoyed fresh, but leftovers reheat well on low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 541
- Sugar: 11g
- Sodium: 600mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 121mg