Description
This Broccoli Cheese Soup is a comforting and creamy American classic made with tender broccoli florets, sharp cheddar cheese, and a smooth roux-based broth. Perfect for chilly days, it combines fresh vegetables and rich dairy to create a flavorful and satisfying soup that can be enjoyed chunky or blended to your preferred texture. Easy to prepare on the stovetop, it makes a wholesome meal served with crusty bread or in a bread bowl.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk or half-and-half
Vegetables and Seasonings
- 4 cups broccoli florets, chopped small
- 1 cup shredded carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, approximately 4 to 5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Roux: Sprinkle the all-purpose flour over the softened onion and garlic mixture. Stir constantly for 1 to 2 minutes to form a roux, which will thicken the soup without browning.
- Add Liquids: Gradually whisk in the vegetable or chicken broth followed by the whole milk or half-and-half, stirring continuously to ensure a smooth mixture without lumps. Bring this mixture to a gentle simmer.
- Simmer Vegetables: Add the chopped broccoli florets, shredded carrots, salt, black pepper, and optional paprika to the simmering liquid. Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes until the vegetables are tender and cooked through.
- Incorporate Cheese: Remove the pot from heat. Slowly stir in the shredded sharp cheddar cheese, adding a handful at a time, stirring until the cheese is fully melted and the soup is smooth and creamy.
- Blend if Desired: For a smoother texture, use an immersion blender to partially or fully blend the soup to your liking. Alternatively, leave it chunky for a heartier consistency.
- Serve: Ladle the hot broccoli cheese soup into bowls. Serve with crusty bread or in a bread bowl for a comforting meal.
Notes
- For extra creaminess, stir in ¼ cup of heavy cream at the end of cooking.
- You can blend half the soup and leave the other half chunky to enjoy the best of both textures.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Fresh broccoli works best, but frozen can be substituted in a pinch.
