Description
This creamy Broccoli Cheese Soup is a comforting and delicious meal perfect for any time of the year. Made with fresh broccoli, sharp cheddar, and Parmesan cheese, it offers a perfect balance of rich flavors. The soup is thickened with a roux and blended slightly to create a velvety texture with small chunks of broccoli for added bite. Ideal as a hearty lunch or dinner, this recipe is straightforward and quick to prepare in under 40 minutes.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tbsp olive oil or butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or plant-based)
- 1 cup heavy cream (or coconut cream substitute)
Cheeses
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Thickener & Seasonings
- 1 tbsp all-purpose flour (or gluten-free flour alternative)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until they become fragrant and translucent, about 3-4 minutes, which builds the base flavor of the soup.
- Make the Roux: Sprinkle in the flour and stir constantly for 1 minute to form a roux. This step helps thicken the soup and creates a smooth texture.
- Add Broth and Simmer: Gradually pour in the vegetable or chicken broth while stirring to avoid lumps. Bring the mixture to a simmer to start cooking and combining flavors.
- Cook Broccoli: Add the broccoli florets to the pot and cook for 8-10 minutes or until they are tender. This softens the broccoli for blending but keeps some texture.
- Blend Soup: Use an immersion blender to purée part of the soup, leaving some chunks of broccoli intact for texture. Alternatively, blend half the soup in a blender and return it to the pot. This creates a creamy yet chunky consistency.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, and paprika. Let the soup simmer gently for 5 minutes to combine the flavors and heat through.
- Incorporate Cheese: Gradually mix in the shredded cheddar and grated Parmesan cheese, stirring continuously until all the cheese has melted smoothly into the soup. Season with salt and pepper to taste.
- Serve and Garnish: Serve the soup hot, garnished with additional cheese, croutons, or a sprinkle of paprika if desired, to add extra flavor and texture.
Notes
- You can use fresh or frozen broccoli florets based on availability; frozen broccoli works well and is convenient.
- For a dairy-free version, substitute the milk and heavy cream with plant-based alternatives like almond or coconut milk and use dairy-free cheese or nutritional yeast.
- The soup can be thickened more by adding an extra tablespoon of flour or reduced broth.
- Use a ladle and blender in batches if you don’t have an immersion blender.
- Adjust seasoning as needed—some cheeses are saltier so check before adding extra salt.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
