Description
This creamy broccoli cheese soup combines tender broccoli florets and shredded carrots in a rich, cheesy broth made with sharp cheddar and Parmesan cheese. Perfect for a comforting meal, this American classic is easy to prepare on the stovetop and can be served chunky or smoothly blended to your preference.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped
- 1 large carrot, shredded or finely chopped
Cheese & Seasonings
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of nutmeg (optional)
Instructions
- Prepare the base: In a large pot over medium heat, melt the butter. Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create roux: Sprinkle the flour over the butter and onions, whisking constantly for 1–2 minutes to form a roux that will thicken the soup.
- Add liquids: Gradually pour in the chicken or vegetable broth, followed by the milk and heavy cream, whisking to smooth out any lumps in the mixture.
- Cook vegetables: Add the chopped broccoli and shredded carrot. Bring the mixture to a simmer and cook for 15–20 minutes, or until the vegetables are tender.
- Add cheese: Reduce heat to low and stir in the shredded cheddar and grated Parmesan cheeses a handful at a time, allowing each addition to fully melt before adding more.
- Season and blend: Season the soup with salt, black pepper, and nutmeg if using. For a smoother texture, use an immersion blender to partially purée the soup, or leave it chunky if preferred.
- Serve: Serve the soup hot, optionally with crusty bread or in a bread bowl for a comforting experience.
Notes
- For extra richness, add a splash of half-and-half just before serving.
- Frozen broccoli can be used in place of fresh if needed.
- This soup thickens as it cools—add a bit more broth or milk when reheating to adjust consistency.
