Description
This Basic + Awesome Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Featuring tender broccoli florets and stems, thinly sliced carrots, and sharp cheddar cheese, this soup delivers a rich flavor balanced with fresh vegetables. Easy to make from scratch, it’s a warming bowl of goodness that pairs wonderfully with crusty bread for dipping.
Ingredients
Scale
Vegetables
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 cup broccoli stems, chopped (optional)
- 2–3 cups broccoli florets, chopped into very small pieces
- 1 large carrot, thinly sliced
Dairy
- 5 tablespoons butter, divided
- 1 cup whole milk
- 1 cup half and half
- an 8-ounce block of good quality extra-sharp cheddar cheese, grated
Pantry
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
- Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems (if using). Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Build your roux: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle in the flour and cook over medium heat for 2 to 3 minutes until the flour is thickened and lightly toasted. Gradually whisk in the milk and half and half, continuing to whisk constantly. The mixture will initially be thick but will thin out to a creamy soup base.
- Add broth and simmer: Slowly whisk in the chicken or vegetable broth, combining thoroughly. Bring the mixture to a simmer and cook for about 10 minutes, whisking occasionally to prevent skin formation and ensure a smooth texture.
- Add broccoli and carrots: Stir in the chopped broccoli florets, sliced carrot, salt, pepper, and paprika. Simmer uncovered for another 10 minutes or until the broccoli turns bright green and becomes tender to the fork.
- Add cheese and finish: Remove the pot from the heat and allow the soup to cool slightly for a few minutes. Stir in most of the grated cheddar cheese until it melts completely, creating a velvety, cheesy soup. Serve hot, garnished with remaining cheese and accompanied by crusty bread for dipping.
Notes
- Using broccoli stems is optional but adds great flavor and reduces waste.
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- Adjust salt and pepper to taste, especially if your broth is already salted.
- Stir the soup frequently while cooking to prevent lumps and skin formation.
- For a thicker soup, use slightly less broth; add more for a thinner consistency.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
Keywords: broccoli cheese soup, creamy broccoli soup, homemade broccoli cheese soup, easy soup recipe, comfort food soup
