Creamy Broccoli Cheese Soup
This Creamy Broccoli Cheese Soup is rich, velvety, and bursting with fresh flavor. Made with sharp cheddar, Parmesan, and tender broccoli florets, it's the ultimate comfort food on a chilly day. Perfect as a standalone meal or served with crusty bread for dipping.
Equipment
- Large soup pot or Dutch oven
- Immersion or countertop blender
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board & knife
- Ladle
Ingredients
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth low sodium
- 2 cups whole milk or milk of choice
- 2 cups sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
- Optional: Pinch of nutmeg
Instructions
- Wash and chop broccoli into small florets. Set aside.
- In a large pot, melt butter over medium heat. Add chopped onion and garlic. Sauté 3-4 minutes until soft and fragrant.
- Sprinkle flour over the onion-garlic mixture. Stir constantly for 2 minutes to create a roux.
- Slowly pour in chicken broth while stirring. Then add milk. Stir until smooth and bring to a gentle simmer.
- Add broccoli florets. Simmer 10-15 minutes, stirring occasionally, until tender.
- Blend soup with immersion blender or countertop blender (in batches) to desired consistency.
- Return soup to pot if needed. Stir in cheddar and Parmesan until fully melted and smooth. Season with salt, pepper, and optional nutmeg.
- Thin with extra milk or broth if needed. Taste and adjust seasoning.
- Ladle into bowls and garnish with extra cheese, black pepper, or croutons. Serve hot.
Notes
Nutritional Info (per serving – approx.):
- Calories: 380
- Fat: 26g
- Carbs: 17g
- Protein: 18g
- Fiber: 3g
- Sugar: 7g
- Sodium: 540mg
