Cheese Broccoli Soup
Indulge in the ultimate comfort food with this creamy Cheese Broccoli Soup, a hearty and satisfying recipe that's perfect for chilly days. This velvety soup combines tender broccoli florets, a rich blend of sharp cheddar and Parmesan cheeses, and a hint of garlic for an irresistible depth of flavor. The secret lies in creating a buttery roux to ensure a luxuriously smooth texture, while heavy cream and whole milk add luscious creaminess. Customize the consistency with a quick blend, leaving a mix of chunky and creamy bites, and enhance the flavor with optional paprika for a touch of warmth. Ready in just 45 minutes, this easy one-pot recipe is a family favorite that delivers restaurant-quality results at home. Serve piping hot with crusty bread or a side salad for a comforting meal that's loaded with cheesy goodness. Perfect for dinner, lunch, or meal prep, this Cheese Broccoli Soup is a cozy classic you'll want to make on repeat!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup (grated) Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika (optional)
Instructions
Prepare the broccoli by rinsing thoroughly under cool water. Chop larger florets into smaller, bite-sized pieces for easy eating.
In a large soup pot, melt the butter over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
Add the chopped broccoli florets to the pot and cover with a lid. Let the broccoli cook for 8-10 minutes, until tender but not mushy.
Reduce the heat to low and stir in the milk and heavy cream. Allow the mixture to heat through but do not let it boil.
Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until the cheese has melted completely and the soup is smooth and creamy.
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust seasonings as desired.
Using an immersion blender, partially blend the soup to create a mix of creamy texture with some broccoli chunks remaining. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Serve the soup hot in bowls, garnished with extra shredded cheese, a sprinkle of paprika, or a drizzle of cream if desired.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.7 g | 364% | |
| Saturated Fat | 176.0 g | 880% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 9008 mg | 392% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 34.7 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 4188 mg | 322% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1166 mg | 25% | |
*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.
