Description

This Broccoli Cheese Soup is a creamy, comforting bowl of velvety goodness filled with tender broccoli, sharp cheddar cheese, and a flavorful broth. Ready in about 30 minutes, it’s the perfect meal to warm you up on a chilly day.

Ingredients

4 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
1/2 teaspoon ground mustard (optional)
1/2 teaspoon paprika (optional)

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Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
Make Roux: Sprinkle flour over the onion and garlic mixture. Stir constantly for 2 minutes to form a roux.
Add Liquids: Slowly whisk in chicken or vegetable broth and milk. Bring to a simmer, stirring frequently.
Cook Broccoli: Add broccoli florets to the pot and simmer for 10–15 minutes until tender.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Finish Soup: Stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, ground mustard, and paprika.
Serve: Ladle the soup into bowls and serve hot, optionally garnished with extra cheese or croutons.

Notes

For extra flavor, add a pinch of cayenne pepper or red pepper flakes for heat.Add carrots or celery for extra texture.Make it vegan with plant-based butter, almond milk, and vegan cheese.Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended.