Easy Delicious Broccoli Cheese Soup
Warm up with a bowl of comforting Easy Delicious Broccoli Cheese Soup, a quick and creamy favorite that’s perfect for busy weeknights or cozy weekends. Made with tender broccoli florets, sharp cheddar cheese, and a luscious blend of whole milk and heavy cream, this soup delivers a rich and velvety texture in just 40 minutes. Sautéed onions and garlic add depth, while a hint of paprika offers a pop of color for garnish. Featuring a seamless stovetop preparation, including an optional immersion blend for your preferred consistency, this recipe is both beginner-friendly and irresistibly satisfying. Serve it with crusty bread or a fresh side salad for an inviting meal the whole family will love. Perfect for broccoli soup lovers, this dish combines classic flavors with effortless preparation for a go-to recipe you’ll crave again and again.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 cups Broccoli florets, chopped into small pieces
- 3 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook off the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Then add the milk and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer, then add the chopped broccoli florets. Reduce the heat to low, cover the pot, and let the soup cook for 15-20 minutes, stirring occasionally, until the broccoli is tender.
Using an immersion blender, carefully blend the soup to your desired consistency. For a creamy texture with some chunks of broccoli, pulse the blender a few times. Alternatively, transfer half of the soup to a countertop blender and blend until smooth, then return it to the pot.
Stir in the shredded sharp cheddar cheese one handful at a time, allowing each addition to melt completely before adding the next. Season the soup with salt and black pepper to taste.
If desired, sprinkle paprika on top as a garnish before serving.
Ladle the broccoli cheese soup into bowls and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 8359 mg | 363% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 36.3 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3270 mg | 252% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2660 mg | 57% | |
*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.
