Broccoli Soup with Cheese
Indulge in the comforting flavors of this creamy Broccoli Soup with Cheese, a perfect blend of wholesome ingredients and rich, cheesy goodness. Packed with fresh broccoli florets, aromatic sautéed onions, and a hint of garlic, this velvety soup gets its irresistibly creamy texture from a base of whole milk and sharp cheddar cheese, with a touch of parmesan for added depth. Whether you're enjoying it as a cozy dinner or a hearty appetizer, this 45-minute recipe is as satisfying as it is quick to prepare. The subtle kick of optional red pepper flakes makes it customizable for spice lovers, and its silky smooth finish, easily achieved with an immersion blender, ensures an elegant presentation. Serve it piping hot with extra cheese or crusty bread for the ultimate comfort food experience that's both nutritious and indulgent. Perfect for family dinners, meal prep, or a cozy night in!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons butter
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese (shredded)
- 0.5 cups parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Wash the broccoli florets thoroughly and set aside.
Chop the yellow onion into small pieces and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Sprinkle the flour into the pot and stir well to make a paste. Cook the paste for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the broccoli florets to the pot. Cover with a lid and let them cook for 10-12 minutes, stirring occasionally, until the broccoli is tender.
Use an immersion blender to puree the soup directly in the pot, or transfer the mixture to a blender in batches and blend until smooth. Be cautious with hot liquids.
Return the blended soup to the pot and place it over low heat. Stir in the milk and bring to a gentle simmer.
Add the shredded cheddar cheese and grated parmesan cheese gradually, stirring constantly until melted and fully incorporated.
Season the soup with salt, black pepper, and red pepper flakes (if using) to taste.
Serve the soup hot, garnished with additional shredded cheese or a sprinkle of black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 9493 mg | 413% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 34.7 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 3767 mg | 290% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1474 mg | 31% | |
*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.
