Soup season is upon us, and this broccoli cheese soup has the best cheesy flavor and creamy texture for the perfect comfort food.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: Broccoli and Cheese Soup Recipe
Servings: 8
Calories: 525kcal
Ingredients
8tablespoonssalted sweet cream butter
1cupsweet yellow onion,finely chopped
1tablespoonfresh minced garlic
⅓cupall-purpose flour
2½cupschicken broth
2cupswhole milk
1cupheavy cream
4½cupsfresh broccoli florets
4½cupsfresh shredded extra sharp cheese,plus ¼ cup for optional garnish
½cupshredded parmesan cheese
1½teaspoonskosher salt
1teaspoonfresh cracked pepper
Instructions
Using a 4 to 5-quart heavy-bottomed stockpot over medium-high heat, melt the butter.
Add the onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.
Lower the heat to medium-low and add the garlic, salt, and pepper. Cook for 1 minute, stirring constantly.
Add the flour, and cook for 1 minute, stirring constantly.
Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes, or until the broccoli softens.
Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.
Notes
It is best to grate your own cheese in this broccoli and cheddar soup recipe. Pre-shredded cheese comes coated with a preservative, which prevents it from melting well.
If you want a smoother soup and don't want any big chunks of broccoli in the soup, you can blend it with an immersion blender or food processor.
Make sure to take the pot off the heat before stirring in the cheese so that it doesn’t separate and curdle.