Cheese Broccoli Soup
Indulge in the ultimate comfort food with this creamy Cheese Broccoli Soup, a hearty and satisfying recipe that's perfect for chilly days. This velvety soup combines tender broccoli florets, a rich blend of sharp cheddar and Parmesan cheeses, and a hint of garlic for an irresistible depth of flavor. The secret lies in creating a buttery roux to ensure a luxuriously smooth texture, while heavy cream and whole milk add luscious creaminess. Customize the consistency with a quick blend, leaving a mix of chunky and creamy bites, and enhance the flavor with optional paprika for a touch of warmth. Ready in just 45 minutes, this easy one-pot recipe is a family favorite that delivers restaurant-quality results at home. Serve piping hot with crusty bread or a side salad for a comforting meal that's loaded with cheesy goodness. Perfect for dinner, lunch, or meal prep, this Cheese Broccoli Soup is a cozy classic you'll want to make on repeat!
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Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup (grated) Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional)
Directions
Step 1
Prepare the broccoli by rinsing thoroughly under cool water. Chop larger florets into smaller, bite-sized pieces for easy eating.
Step 2
In a large soup pot, melt the butter over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
Step 4
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
Step 5
Add the chopped broccoli florets to the pot and cover with a lid. Let the broccoli cook for 8-10 minutes, until tender but not mushy.
Step 6
Reduce the heat to low and stir in the milk and heavy cream. Allow the mixture to heat through but do not let it boil.
Step 7
Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until the cheese has melted completely and the soup is smooth and creamy.
Step 8
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust seasonings as desired.
Step 9
Using an immersion blender, partially blend the soup to create a mix of creamy texture with some broccoli chunks remaining. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Step 10
Serve the soup hot in bowls, garnished with extra shredded cheese, a sprinkle of paprika, or a drizzle of cream if desired.
Nutrition Facts
| Serving size | (2696.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3522.8 |
| Total Fat 283.7g | 0% |
| Saturated Fat 176.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 874.7mg | 0% |
| Sodium 9007.7mg | 0% |
| Total Carbohydrate 91.3g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 34.7g | |
| Protein 156.5g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 4187.5mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1166.1mg | 0% |
Source of Calories