Description
Rich and creamy broccoli cheese soup with tender broccoli florets, sharp cheddar, and velvety texture. This comforting homemade soup rivals restaurant versions and is ready in just 45 minutes.
Ingredients
Scale
For the Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
- 3 cups chicken or vegetable broth (low-sodium)
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets (about 1 large head, chopped small)
- 2½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon paprika (optional)
- 1 bay leaf (optional)
For Serving:
- Extra shredded cheese for topping
- Crispy bacon bits (optional)
- Crushed crackers or croutons
- Fresh chopped parsley
Instructions
- Prep Vegetables: Wash and chop broccoli into small, bite-sized florets. Peel and finely dice carrots. Finely dice onion. Mince garlic. Having everything prepped before cooking (mise en place) makes the process smooth.
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, melt butter. Add diced onion and carrots. Sauté for 5-6 minutes, stirring occasionally, until vegetables soften and onion becomes translucent. Add minced garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle flour over the sautéed vegetables. Stir constantly for 1-2 minutes, coating vegetables and cooking the flour. The mixture should look slightly pasty—this is your roux that will thicken the soup.
- Add Liquids Gradually: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add milk gradually, whisking continuously. The mixture will thicken as it heats. Bring to a gentle simmer, stirring frequently to prevent sticking.
- Add Broccoli: Once soup base is simmering and slightly thickened, add chopped broccoli florets and bay leaf (if using). Stir to combine. Reduce heat to medium-low and simmer for 15-20 minutes until broccoli is tender but still has slight bite. Don’t overcook or broccoli becomes mushy and gray.
- Season: Add salt, black pepper, nutmeg, and paprika (if using). Stir well. Taste and adjust seasoning—remember you’re adding cheese next, which adds saltiness.
- Add Cream: Stir in heavy cream. Let soup warm through for 2-3 minutes but don’t boil vigorously once cream is added.
- Optional Blending: For creamier, thicker soup, use an immersion blender to partially puree soup directly in pot. Blend about half the soup, leaving remaining broccoli in florets for texture. This step is optional but creates restaurant-style smooth creaminess.
- Add Cheese: Remove pot from heat. Gradually add shredded cheddar cheese one handful at a time, stirring until each addition melts completely before adding more. Adding cheese off heat prevents it from becoming stringy or grainy. Continue stirring until all cheese is melted and soup is smooth.
- Final Adjustments: Taste soup and adjust salt and pepper if needed. If soup is too thick, thin with additional milk or broth. If too thin, simmer longer to reduce, or add a bit more cheese.
- Serve Hot: Remove bay leaf. Ladle soup into bowls. Top with extra shredded cheese, bacon bits, crushed crackers, or fresh parsley. Serve immediately while hot and creamy.
Notes
- Cheese melting: Always add cheese off heat and stir patiently for smooth, non-grainy texture
- Consistency control: Adjust thickness with more milk (thinner) or simmer longer (thicker)
- Fresh broccoli: Far superior to frozen for texture and color
- Shred your own cheese: Pre-shredded contains anti-caking agents that prevent smooth melting
- Make ahead: Soup keeps 3-4 days refrigerated; may need thinning when reheating
- Freezing: Freezes well for 3 months; thaw and reheat gently, stirring in extra milk/cream
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups
- Calories: 385
- Sugar: 7g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg