Description
This Creamy Broccoli Cheese Soup is a comforting and hearty bowl of warmth made with fresh broccoli florets, sautéed onions and garlic, rich chicken or vegetable broth, heavy cream, and sharp cheddar cheese. Perfect for a cozy meal, this velvety soup blends tender broccoli with a cheesy, creamy base, topped optionally with paprika and croutons for added flavor and texture.
Ingredients
Scale
Vegetables
- 4 cups fresh broccoli florets
- 1 cup chopped onion
- 2 cloves garlic, minced
Liquid and Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Thickening and Cheese
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
Seasoning and Garnish
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 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 an additional minute, stirring to release aromas.
- Make the Roux: Sprinkle the all-purpose flour into the pot with the sautéed vegetables. Stir constantly and cook for about 1-2 minutes to cook out the raw flour taste and create a roux that will thicken the soup.
- Add the Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Increase the heat and bring the mixture to a gentle boil, which activates the thickening process.
- Cook the Broccoli: Add the fresh broccoli florets to the boiling soup. Reduce the heat to a gentle simmer and cook for 10-15 minutes, or until the broccoli is tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and stir the blended and unblended portions together.
- Add Cream and Cheese: Stir in the heavy cream followed by the shredded sharp cheddar cheese. Mix well until the cheese melts completely into the soup. Season with salt, pepper, and optional paprika to taste. Adjust seasoning as needed to balance flavors.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with croutons if desired. Serve immediately for the best flavor and texture experience.
Notes
- Use vegetable broth to make this recipe vegetarian friendly.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Fresh broccoli gives the best flavor, but frozen broccoli can be used in a pinch.
- Be careful when blending hot soup; hold the blender steady and avoid splashing for safety.
- Add croutons or crispy bacon bits as garnish for extra texture and flavor.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop.
