This Easy Broccoli Cheese Soup is the perfect blend of creamy, cheesy goodness with tender broccoli florets. Ready in just 30 minutes, this soup brings the comfort of a restaurant favorite right to your kitchen, perfect for cozy dinners or quick lunches.
INGREDIENTS
- Fresh Broccoli Florets (chopped): Adds freshness and texture to the soup, making it nutritious and flavorful.
- Milk: Provides the creamy base for the soup, giving it a smooth, rich texture.
- Chicken Broth: Adds savory depth to the soup, enhancing the flavors without overpowering the cheese.
- Cheddar Cheese (shredded): The primary cheese that gives this soup its classic cheesy flavor and creaminess.
- Heavy Cream: Adds extra richness and thickness, creating a luxurious texture in the soup.
- Butter: Used to sauté the onions and add a buttery depth to the soup’s base.
Additional Ingredients
- Yellow Onion (finely chopped): Provides sweetness and enhances the depth of flavor in the soup.
- Parmesan Cheese (finely shredded): Adds an extra layer of sharpness and enhances the overall cheese flavor.
- Garlic (minced): Adds a subtle aromatic note that complements the cheese and broccoli.
- All-Purpose Flour: Thickens the soup to a chowder-like consistency, creating a satisfying texture.
- Salt and Black Pepper: Essential seasonings that bring out the flavors in each ingredient, enhancing the overall taste.
INSTRUCTIONS
- Step 1: Sauté the Onions
- In a large pot over medium-high heat, melt the butter. Add the chopped onions and cook, stirring frequently, until the onions are almost tender, about 4 to 5 minutes.
- Step 2: Add Garlic and Flour
- Stir in the minced garlic and flour, cooking for about 1 minute. Stir continuously to avoid burning the flour, which will help thicken the soup.
- Step 3: Add Liquids and Broccoli
- Gradually whisk in the milk, followed by the chicken broth. Add the chopped broccoli and continue stirring until the mixture starts to thicken. Bring it to a simmer.
- Step 4: Cook the Broccoli
- Reduce the heat to low and cook, stirring frequently, for 6 to 8 minutes until the broccoli is tender and the soup has thickened.
- Step 5: Add Cream and Cheeses
- Remove the pot from heat and stir in the heavy cream. Gradually add the cheddar and Parmesan cheeses, stirring until melted and the soup is smooth and creamy.
- Step 6: Season and Serve
- Season with salt and black pepper to taste. Serve the soup warm, garnished with additional shredded cheddar cheese if desired.
Serving and Storage Tips
- Serve this Broccoli Cheese Soup hot, topped with extra cheddar cheese for added creaminess.
- Pair it with crusty bread, a side salad, or a handful of croutons for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.
Helpful Notes
- If you prefer a thicker soup, add an extra tablespoon of flour when cooking the onions and garlic.
- For a richer taste, substitute half of the milk with more heavy cream.
- To add a hint of spice, sprinkle in a pinch of red pepper flakes or a dash of hot sauce before serving.
Tips from Well-Known Chefs
- Chef Ina Garten suggests grating your own cheddar cheese for a smoother melt.
- Chef Alton Brown recommends using fresh broccoli for the best flavor and texture in soups.
- Chef Emeril Lagasse adds a pinch of nutmeg to bring out the richness of the cheese.
Why You'll Love This Recipe
- This Broccoli Cheese Soup is creamy, comforting, and packed with cheesy goodness.
- The combination of fresh broccoli and two types of cheese creates a balanced flavor that’s hard to resist.
- It’s quick and easy to make, perfect for a cozy dinner on busy weeknights.
Variations
- For a lower-carb option, substitute the flour with xanthan gum or omit it entirely.
- Add cooked, crumbled bacon for extra flavor and a smoky touch.
- For a vegetarian version, use vegetable broth instead of chicken broth.