Description
This Creamy Broccoli Cheese Soup is a comforting, velvety blend of fresh broccoli, sharp cheddar cheese, and creamy broth. Perfect as a hearty lunch or dinner, it combines tender broccoli florets with a rich roux and melted cheese, producing a smooth, flavorful soup that warms you from the inside out.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cups shredded sharp cheddar cheese
Dry Ingredients & Seasonings
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Garnish
- Croutons (optional)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Once fully 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 all-purpose flour into the pot with the sautéed vegetables and stir continuously. Cook this mixture for 1 to 2 minutes to eliminate the raw flour taste and begin thickening.
- Add the Broth: Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Increase the heat to bring the mixture to a gentle boil.
- Cook the Broccoli: Once boiling, add the fresh broccoli florets to the pot. Reduce the heat to a gentle simmer and cook for 10 to 15 minutes, or until the broccoli becomes tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. For a chunkier soup, blend only half of the soup and stir it back in.
- Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese until the cheese melts completely into the soup. Season with salt, pepper, and optional paprika to taste. Adjust the seasoning as desired.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with croutons, if desired. Serve immediately for a comforting meal.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- If you prefer a thinner soup, add more broth or heavy cream when blending.
- Use sharp cheddar cheese for the best flavor, but feel free to experiment with other mild cheeses like gouda or Monterey Jack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
