Lotsa Broccoli Cheese Soup with Real Cheese
Warm, comforting, and irresistibly cheesy, this Lotsa Broccoli Cheese Soup with Real Cheese is the perfect balance of creamy indulgence and wholesome goodness. Packed with six cups of fresh, tender broccoli florets and a decadent blend of sharp cheddar and Parmesan cheeses, this hearty soup is a one-pot wonder that’s both satisfying and easy to make. A rich roux of butter, sautéed onions, and garlic creates a velvety base, elevated by the addition of chicken or vegetable broth, heavy cream, and a hint of paprika for subtle warmth. Whether blended smooth or left chunky for texture, this broccoli cheese soup is a soul-soothing dish perfect for chilly evenings. Serve it with crusty bread or extra cheese on top for the ultimate cozy meal. With just 15 minutes of prep and made entirely with real, familiar ingredients, this recipe is a must-try for any broccoli and cheese lover!
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Recipe Information
Ingredients
- 6 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 cups (shredded) sharp cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup whole milk
- 1 teaspoon olive oil
Instructions
Prepare the broccoli by cutting it into small, bite-sized florets. Rinse them well and set aside.
Heat a large pot or Dutch oven over medium heat, and add the olive oil and 2 tablespoons of butter. Once the butter is melted, add the diced onion and sauté until translucent, about 4-5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the remaining butter and allow it to melt completely. Gradually whisk in the flour, stirring constantly for 1-2 minutes to form a roux. This will help thicken the soup.
Slowly pour in the chicken or vegetable broth while whisking continuously to prevent lumps from forming. Continue cooking for 2-3 minutes, allowing the broth and roux mixture to thicken slightly.
Add the heavy cream and milk, stirring well to combine. Bring the mixture to a gentle simmer.
Stir in the broccoli florets, salt, black pepper, and paprika. Cover the pot and let the broccoli cook for about 10 minutes, or until tender.
Reduce the heat to low and gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring constantly until melted and smooth.
Use an immersion blender to partially puree the soup, leaving some chunks of broccoli for a textured result. Alternatively, transfer half of the soup to a standard blender, puree, and return to the pot.
Taste and adjust the seasoning if needed. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
Serve the soup hot, garnished with additional shredded cheddar cheese, a sprinkle of paprika, or crusty bread on the side.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 164.7 g | 824% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 8646 mg | 376% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.1 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 3527 mg | 271% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 795 mg | 17% | |
*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.
