Easy Broccoli Cheese Soup
Warm, creamy, and irresistibly comforting, this Easy Broccoli Cheese Soup is a quick 45-minute recipe that's perfect for cozy weeknight dinners or a satisfying lunch. Made with fresh broccoli florets, sharp cheddar cheese, and a rich base of butter, onions, and garlic, this classic soup is thickened naturally with a simple flour roux and simmered in low-sodium chicken or vegetable broth for a perfectly balanced flavor. The addition of whole milk makes it luxuriously smooth, while a pinch of optional paprika adds a subtle warmth to every spoonful. Whether you prefer it fully blended or with tender broccoli pieces for texture, this one-pot recipe is as simple as it is delicious. Pair it with crusty bread or crackers for the ultimate comfort food experience. Family-friendly and easy to make, this is the best broccoli cheese soup you'll want to add to your recipe rotation!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Start by prepping your ingredients: wash the broccoli and chop it into small florets, dice the onion, and mince the garlic.
In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle in the flour and stir well to coat the onions and garlic. Cook the flour for about 2 minutes, stirring constantly, to eliminate the raw taste.
Slowly pour in the chicken or vegetable broth, whisking as you go to prevent lumps. Once all of the broth is incorporated, bring the mixture to a simmer.
Add the broccoli florets to the pot and simmer for 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup until smooth, or leave some broccoli chunks for texture if preferred. Alternatively, you can carefully transfer the soup to a blender and puree in batches before returning it to the pot.
Reduce the heat to low and stir in the milk. Let the soup heat through, but do not let it boil, as this might cause the milk to curdle.
Gradually add the shredded cheddar cheese, one handful at a time, stirring after each addition until fully melted and incorporated.
Season the soup with salt and black pepper to taste. If desired, sprinkle a pinch of paprika for an added depth of flavor.
Serve the broccoli cheese soup hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 32.6 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2484 mg | 191% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1188 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.
