Description
A rich and comforting creamy broccoli cheese soup that’s perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a smooth, velvety base, this recipe is easy to prepare and delivers a deliciously satisfying meal in just 40 minutes.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic, minced
Soup Base
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
Cheese and Seasoning
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Garnish
- Croutons for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute to release its aroma.
- Make the Roux: Sprinkle the flour into the pot and stir continuously for 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup.
- Add the Broth: Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Increase the heat and bring the mixture to a gentle boil.
- Cook the Broccoli: Once boiling, add the fresh broccoli florets. Reduce the heat to a simmer and cook for 10 to 15 minutes, or until the broccoli is tender.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half of the soup and stir it back in.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese completely melts. Season the soup with salt, pepper, and paprika if desired. Taste and adjust seasoning accordingly.
- Serve and Enjoy: Ladle the hot soup into bowls, garnish with croutons if desired, and serve immediately for a comforting meal.
Notes
- You can substitute sharp cheddar with mild or extra sharp cheddar based on your preference.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Adjust the thickness by adding more broth if it’s too thick or simmer a bit longer if too thin.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
