Description
A creamy and comforting Broccoli Cheese Soup made with fresh broccoli, sharp cheddar, and Parmesan cheese. This hearty soup blends tender broccoli florets with a rich roux base, milk, and cream for a perfectly balanced flavor and texture, perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tbsp olive oil or butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or plant-based)
- 1 cup heavy cream (or coconut cream substitute)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Dry Ingredients & Spices
- 1 tbsp all-purpose flour (or gluten-free flour alternative)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Make Roux: Sprinkle in the all-purpose flour while stirring constantly for 1 minute to create a roux that will thicken the soup.
- Add Broth: Gradually pour in the vegetable or chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Broccoli: Add the broccoli florets to the pot and cook for 8-10 minutes until they are tender but still bright green.
- Blend Soup: Use an immersion blender to purée part of the soup within the pot, leaving some chunks for texture. Alternatively, blend half the soup in a blender and then return it to the pot.
- Add Dairy and Season: Stir in the milk, heavy cream, and paprika, and let the soup simmer for an additional 5 minutes to meld the flavors.
- Incorporate Cheese: Gradually add the shredded sharp cheddar and grated Parmesan cheese, stirring continuously until the cheese is fully melted and the soup is creamy. Season with salt and pepper to your taste.
- Serve: Ladle the hot soup into bowls and garnish with extra cheese, croutons, or a sprinkle of paprika if desired. Serve immediately.
Notes
- For a dairy-free version, substitute milk with plant-based milk and heavy cream with coconut cream.
- This soup can be thickened further by adding more flour or reducing the broth amount.
- Use fresh broccoli for best flavor, but frozen works well too.
- Adjust salt and pepper according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
