Cheese and Broccoli Soup
Indulge in a bowl of comforting, creamy Cheese and Broccoli Soup, a hearty classic that's as satisfying as it is easy to make. This recipe combines tender broccoli florets, sharp cheddar cheese, and a velvety base enriched with whole milk and heavy cream for a rich, luxurious flavor. Sautéed onions and garlic build the aromatic foundation, while a simple roux thickens the soup to perfection. Whether you prefer it chunky or delightfully smooth, an immersion blender allows customization to suit your texture preference. Ready in just 45 minutes, this one-pot wonder is perfect for cozy family dinners or as an impressive starter for guests. Garnish with paprika, extra cheese, or crunchy croutons for an irresistible finish. Keywords: broccoli soup, creamy cheese soup, easy dinner recipes, vegetarian soup options, comfort food recipes.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped
- 2 cups shredded cheddar cheese
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons salt
- 0.25 teaspoons paprika (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to prevent burning.
Sprinkle the flour over the onion and garlic mixture. Stir well to form a roux and cook for 1 to 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the whole milk and heavy cream, stirring to combine. Allow the mixture to return to a gentle simmer.
Stir in the chopped broccoli florets. Cover the pot and cook for 15 minutes or until the broccoli is tender.
Using an immersion blender, blend the soup to your desired consistency. Leave some chunks for texture or blend completely for a smooth soup.
Reduce the heat to low and stir in the shredded cheddar cheese, a handful at a time, allowing it to melt completely before adding more.
Season the soup with black pepper and salt to taste. Stir well to combine.
Ladle the soup into bowls and garnish with a sprinkle of paprika, additional shredded cheese, or croutons if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 6684 mg | 291% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 36.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2480 mg | 191% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2290 mg | 49% | |
*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.
