Cream of Broccoli Cheese Soup
Cozy up with a bowl of this indulgent Cream of Broccoli Cheese Soup, the ultimate comfort food that combines velvety textures with rich, cheesy flavors. This homey yet elegant soup starts with a base of sautéed onions and garlic, thickened to creamy perfection with a simple flour roux, and elevated by the earthy goodness of tender broccoli florets. Blended to a smooth consistency and enriched with heavy cream and sharp cheddar cheese, it’s a hearty dish that’s satisfying and wholesome. Ready in just 45 minutes, this easy-to-make soup is perfect for weeknight dinners or a sophisticated starter for gatherings. Serve it hot, topped with extra cheese or crusty bread for dipping, and experience a warm hug in every spoonful. Keywords: Cream of Broccoli Cheese Soup, easy soup recipe, cheesy broccoli soup, creamy vegetable soup, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 5 cups (fresh or frozen) Broccoli florets
- 1 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Ground nutmeg
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir well to form a paste, cooking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps, and bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and simmer for 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, puree the soup directly in the pot until smooth. (Alternatively, carefully transfer the soup to a blender, puree in batches, and return it to the pot.)
Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and the soup is smooth.
Season with salt, black pepper, and optional ground nutmeg. Adjust seasoning to taste.
Serve hot, optionally garnished with extra shredded cheese, a sprinkle of black pepper, or toasted bread. Enjoy!
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 7764 mg | 338% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.5 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1929 mg | 148% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 410 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.
