Description
This creamy Broccoli Cheese Soup is rich, comforting, and loaded with tender broccoli and plenty of sharp cheddar and Parmesan cheese. It is an easy homemade soup with a smooth, cheesy texture and delicious flavor.
Ingredients
- 6 tablespoons butter, cut into 1 tablespoon pieces
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 tablespoons all-purpose flour
- 3 1/4 cups low-fat milk, plus more to thin if desired
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 cup heavy cream
- 3 cups packed, finely chopped fresh broccoli florets
- 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
- 1 oz (1/3 cup) finely shredded Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the onion mixture and whisk continuously for about 1-2 minutes to cook the flour.
- Gradually whisk in the milk until smooth and no lumps remain. Slowly add the chicken broth while continuing to whisk.
- Stir in the heavy cream and bring the mixture to a gentle simmer over medium heat, stirring frequently.
- Add the finely chopped broccoli and simmer gently for 8-10 minutes, or until the broccoli is tender but still slightly firm.
- Reduce the heat to low. Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until completely melted and smooth.
- Season with salt and freshly ground black pepper to taste.
- If the soup is thicker than desired, gradually stir in a little additional milk until it reaches your preferred consistency.
- Serve hot with extra shredded cheddar cheese or Parmesan sprinkled over the top if desired.
Notes
- Shred the cheese yourself for the smoothest melting and creamiest texture.
- Keep the heat low after adding the cheese to help prevent the soup from becoming grainy.
- Cut the broccoli into small, evenly sized pieces so it cooks consistently.
- Add extra milk or broth if the soup becomes too thick.
- For the best flavor, use freshly grated sharp or extra-sharp cheddar cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American