Description
This Creamy Broccoli Cheese Soup recipe delivers a comforting, velvety bowl of warmth, combining fresh broccoli florets with sharp cheddar cheese in a rich, creamy broth. Perfect as a hearty lunch or cozy dinner, this soup blends sautéed onions and garlic with a smooth roux and cream, making it an irresistible and satisfying treat for the whole family.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Thickening & Flavorings
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Garnish
- Croutons for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute to release its aroma.
- Make the Roux: Sprinkle the flour into the pot with the sautéed vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste and form a roux, which will thicken the soup.
- Add the Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps. Increase the heat and bring the mixture to a gentle boil.
- Cook the Broccoli: Add the fresh broccoli florets to the boiling broth. Reduce the heat to a gentle simmer and cook for 10-15 minutes until the broccoli is tender but still vibrant green.
- Blend the Soup: Using an immersion blender, puree the soup until smooth for a creamy texture. For a chunkier soup, blend only half and leave the rest with broccoli pieces.
- Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese, mixing until the cheese melts completely into the soup. Season with salt, pepper, and optional paprika, adjusting to taste.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with croutons if desired. Serve immediately for the best flavor and texture.
Notes
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- For a lower-fat option, substitute heavy cream with half-and-half or whole milk, but the soup might be less rich.
- You can prepare the soup in advance and refrigerate for up to 3 days or freeze for up to 1 month.
- Add a pinch of nutmeg for extra warmth and flavor.
- Use a blender in batches if you do not have an immersion blender, but allow the soup to cool slightly before blending.
- Adjust the thickness by adding more broth if too thick, or simmer longer if too thin.
