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Broccoli Cheese Soup

Broccoli Cheese Soup

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  • Author: Jake
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy Broccoli Cheese Soup is a comforting classic, perfect for chilly days. Loaded with tender broccoli, sharp cheddar cheese, and a velvety base, it’s a family favorite that comes together quickly and easily. Serve with crusty bread for a satisfying meal.


Ingredients

Units Scale
  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 cups broccoli florets (fresh or frozen)
  • 2 medium carrots, peeled and shredded
  • 2 1/2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in garlic and cook for 1 minute.
  2. Make the Roux: Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes, allowing the flour to cook slightly.
  3. Add Liquid: Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk and cream, and bring the mixture to a gentle simmer.
  4. Cook Vegetables: Stir in the broccoli florets and shredded carrots. Simmer for 15-20 minutes, or until the broccoli is tender.
  5. Blend (Optional): For a smoother soup, use an immersion blender to puree the soup to your desired consistency. You can also blend half the soup and leave some chunks for texture.
  6. Add Cheese: Reduce heat to low and stir in the cheddar cheese until fully melted. Be careful not to boil the soup after adding the cheese, as it can curdle.
  7. Season and Serve: Season with salt, pepper, and a pinch of nutmeg if desired. Serve warm with crusty bread or crackers.

Notes

  • For a lighter version, replace heavy cream with additional milk or use low-fat milk.
  • Add a pinch of cayenne pepper or paprika for a little heat.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 23g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg