Crazy Good Cream of Broccoli Soup
Get ready to fall in love with this Crazy Good Cream of Broccoli Soup—a velvety, flavor-packed comfort food that’s easy to make and perfect for any weeknight dinner. Featuring tender broccoli florets blended into a creamy base of sautéed onions, garlic, and a roux, this soup gets its irresistible richness from heavy cream and sharp cheddar cheese. A dash of nutmeg adds an unexpected warmth, while the balance of chicken or vegetable broth ensures every bite is satisfyingly hearty yet light. Ready in under 45 minutes, this wholesome soup is ideal for cozying up on a chilly evening. Garnish with extra cheese or a swirl of cream for a crowd-pleasing presentation. Your ultimate guide to homemade comfort, this broccoli soup recipe will become a staple in no time!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup, shredded sharp cheddar cheese
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 0.25 teaspoons nutmeg
- 2 cups (optional, for thinning) water
Instructions
Prepare the broccoli by washing and cutting it into small florets. Keep aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the pot and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and season with salt, black pepper, and nutmeg. Allow the broccoli to cook in the broth for 10-12 minutes, or until tender.
Once the broccoli is soft, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning with more salt or pepper, if needed. If the soup is too thick for your liking, thin it out with water until the desired consistency is reached.
Serve the soup warm, garnished with additional shredded cheese or a drizzle of cream, if desired. Enjoy your crazy good cream of broccoli soup!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 407 mg | 9% | |
*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.
