Broccoli and Cheese Soup
Creamy, comforting, and packed with flavor, this Broccoli and Cheese Soup is a family-favorite recipe that delivers indulgence in every spoonful. Made with fresh broccoli florets, sharp cheddar and Parmesan cheeses, and a touch of nutmeg for warmth, this soup is both hearty and elegant. The rich base is created by a buttery roux blended with half-and-half cream, ensuring a perfectly velvety texture that hugs your taste buds. With the option to add a hint of red pepper flakes for a subtle kick, this soup can be tailored to your preference. Ready in just 45 minutes, it’s the ultimate cold-weather dish, perfect for pairing with crusty bread or topping with crispy croutons. Whether you're in search of a comforting weeknight meal or a crowd-pleasing starter, this easy Broccoli and Cheese Soup recipe is sure to impress!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups half-and-half cream
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Stir in the flour, ensuring it's well combined with the butter and onions, and cook for another 2 minutes to form a roux.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps, and bring to a simmer.
Add the broccoli florets to the pot. Cover and simmer until the broccoli is tender, about 10 minutes.
Using an immersion blender, puree the soup until smooth, or carefully transfer the soup in batches to a standing blender to puree, then return to the pot.
Stir in the half-and-half cream and bring the mixture back to a gentle simmer.
Add the shredded cheddar cheese and Parmesan cheese, stirring until completely melted and the soup is creamy.
Season the soup with salt, black pepper, nutmeg, and optionally red pepper flakes for a slight kick.
Serve hot, garnished with additional shredded cheese or crispy croutons if desired.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 7365 mg | 320% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 26.8 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2778 mg | 214% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
