Why You’ll Love This Recipe
- Made with simple, wholesome ingredients
- Quick and easy to prepare in under an hour
- Creamy, cheesy, and packed with flavor
- Great for meal prep and reheats well
- Customizable with different add-ins and seasonings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli florets
- Butter
- Yellow onion
- Garlic
- All-purpose flour
- Milk
- Chicken broth
- Heavy cream
- Sharp cheddar cheese
- Parmesan cheese
- Salt and freshly ground black pepper
Directions
- Sauté Onion – In a pot over medium-high heat, melt butter and sauté onions for about 4–5 minutes until softened.
- Make the Roux – Add garlic and flour, cooking for about 1 minute while stirring continuously.
- Add Liquids – Gradually whisk in milk, followed by chicken broth. Stir in the broccoli.
- Let It Thicken – Stir frequently as the soup thickens.
- Cook Broccoli – Lower the heat and cook for about 6–8 minutes, or until the broccoli is tender.
- Add Cream and Cheese – Stir in heavy cream, cheddar, and Parmesan cheese until melted and combined.
- Season & Serve – Add salt and black pepper to taste. Serve warm with extra cheese on top if desired.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
Variations
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Extra Vegetables: Carrots, celery, or bell peppers can be added for more texture and nutrients.
- Spicy Version: A pinch of cayenne or red pepper flakes can add some heat.
- Different Cheeses: Try using Gruyère, smoked cheddar, or Colby Jack for a unique twist.
- Protein Additions: Cooked ground chicken, turkey, or beef can be stirred in for a heartier meal.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup can be frozen for up to 2 months, but the texture may change slightly due to the dairy content. Thaw in the refrigerator before reheating.
- Reheating: Warm over low heat on the stovetop, stirring frequently to prevent the cheese from separating. Avoid boiling.
FAQs
How can I prevent the cheese from clumping in the soup?
Gradually add the cheese over low heat, stirring constantly, and ensure the soup is not too hot.
Can I use frozen broccoli instead of fresh?
Yes, just thaw and drain it before adding to the soup to avoid excess water.
How can I make this soup gluten-free?
Use a gluten-free flour blend or cornstarch instead of all-purpose flour.
Can I freeze this soup?
Yes, but the texture may slightly change. Stir well when reheating to restore creaminess.
What should I serve with this soup?
It pairs well with crusty bread, a fresh salad, or roasted vegetables.
How can I make the soup thicker?
Reduce the broth or blend a portion of the soup and mix it back in.
Can I make this soup in advance?
Yes! Store it in the fridge and reheat gently on the stovetop before serving.
What type of milk works best?
Whole milk gives the richest texture, but low-fat milk works well too.
How do I avoid a grainy texture?
Use freshly grated cheese and add it slowly over low heat to prevent separation.
Can I add protein to this soup?
Yes, cooked ground chicken, turkey, or beef can be added for extra heartiness.
Conclusion
This Broccoli Cheese Soup is rich, creamy, and full of comforting flavors. Whether served as a main dish or a side, it’s a warm and satisfying meal for any time of the year. Try it with your favorite toppings or side dishes for the perfect homemade meal!
Broccoli Cheese Soup
This Broccoli Cheese Soup is a delightful blend of creamy cheese and fresh broccoli, offering a comforting and flavorful experience. The rich, velvety texture combined with the savory taste makes it a perfect choice for a cozy meal.
- Prep Time: Approximately 10 minutes
- Cook Time: Approximately 20 minutes
- Total Time: Approximately 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Butter
- Yellow onion
- Garlic
- Low-sodium chicken broth
- Broccoli florets
- Salt and pepper
- All-purpose flour
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped yellow onion and minced garlic; sauté until translucent and fragrant.
- Stir in all-purpose flour to create a roux; cook for a minute.
- Gradually whisk in low-sodium chicken broth until smooth.
- Add broccoli florets; bring to a simmer and cook until tender.
- Use an immersion blender to purée the soup to desired consistency.
- Season with salt and pepper to taste.
- Serve warm, garnished as desired.
Notes
- For a richer flavor, consider adding shredded cheddar cheese during the blending process.
- Adjust the thickness of the soup by adding more broth if necessary.
- Garnish with additional cheese, croutons, or a drizzle of cream for enhanced presentation.
