Description
This comforting Broccoli Cheese Soup combines tender broccoli florets with sharp cheddar and Parmesan cheeses in a creamy, buttery base. Perfect for a cozy meal, it’s rich, flavorful, and easy to prepare in just 25 minutes, making it a delightful option for lunch or dinner.
Ingredients
Scale
Soup Base
- 6 Tbsp butter
- 1 cup finely chopped yellow onion
- 1 clove garlic, minced
- 3/4 cup all-purpose flour
- 3 1/4 cups low-fat milk
- 14.5 oz low-sodium chicken broth
Vegetables and Dairy
- 3 cups finely chopped fresh broccoli florets
- 1/2 cup heavy cream
- 10 oz sharp cheddar cheese, shredded
- 1 oz finely shredded Parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Sauté Onions: Melt the butter in a large pot over medium-high heat. Add the finely chopped yellow onions and cook until they become soft and translucent, about 4-5 minutes, stirring occasionally to avoid burning.
- Add Garlic and Flour: Stir in the minced garlic and then sprinkle the all-purpose flour over the onions and garlic. Cook this mixture for about one minute to remove the raw flour taste, stirring constantly to combine thoroughly.
- Add Liquids and Broccoli: Gradually whisk in the low-fat milk and low-sodium chicken broth to the pot, ensuring the mixture is smooth. Then, add the finely chopped fresh broccoli florets into the soup base.
- Cook Until Thickened: Continue cooking the soup over medium heat, stirring frequently, until it thickens which typically takes 6-8 minutes. Once thickened, reduce the heat to low to prevent scorching.
- Add Cream and Cheeses: Stir in the heavy cream, sharp cheddar cheese, and Parmesan cheese. Mix gently until all the cheeses have melted evenly into the soup, giving it a rich, creamy texture.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with extra cheese or fresh herbs if preferred.
Notes
- For a smoother soup, blend part or all of the soup before adding the cream and cheeses.
- Use freshly shredded cheese for best melting texture and flavor.
- Low-sodium chicken broth helps control the saltiness of the soup; adjust seasoning accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; reheat gently to avoid curdling.
