Description
This creamy broccoli cheese soup is the ultimate comfort food in a bowl. Packed with fresh broccoli, savory cheddar, and a rich velvety base, it’s perfect for chilly days or a cozy lunch. Easy to customize and ready in just 40 minutes!
Ingredients
For the Soup:
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4 cups fresh broccoli florets (or thawed frozen)
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1 cup chopped onion
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 cup heavy cream
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2 tablespoons butter
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¼ cup all-purpose flour
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2 cups shredded sharp cheddar cheese
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Salt and pepper, to taste
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½ teaspoon paprika (optional)
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Croutons for garnish (optional)
Instructions
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Sauté the Vegetables
In a large pot, melt butter over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add garlic and cook for 1 minute. -
Make the Roux
Sprinkle flour into the pot, stirring constantly for about 1–2 minutes to cook out the raw taste. -
Add the Broth
Gradually pour in broth, whisking continuously to prevent lumps. Bring to a gentle boil. -
Cook the Broccoli
Add broccoli florets, reduce heat to a simmer, and cook for 10–15 minutes, until the broccoli is tender. -
Blend the Soup
Use an immersion blender to purée the soup until smooth. For a chunkier soup, blend only half the mixture. -
Add Cream and Cheese
Stir in heavy cream, then mix in shredded cheddar until fully melted. Season with salt, pepper, and paprika to taste. -
Serve
Ladle into bowls and garnish with croutons if desired. Enjoy warm!
Notes
Frozen Broccoli: Thaw before adding to the soup.
Cream Substitutes: Use half and half, whole milk, or a mix of milk and melted butter.
Extra Veggies: Add diced carrots, cauliflower, or spinach for variety.
Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: broccoli cheese soup, creamy soup, comfort food, cheddar soup, easy broccoli soup