Description
This creamy and comforting Broccoli Cheese Soup blends fresh broccoli florets with sharp cheddar and Parmesan cheeses in a rich, velvety base of milk and cream. Made on the stovetop with a simple roux, it’s perfect for a cozy lunch or dinner and can be easily adapted for dietary preferences.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids and 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)
Cheeses
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Thickening and Seasonings
- 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, sautéing until they become fragrant and translucent, about 3 to 4 minutes.
- Form Roux: Sprinkle the all-purpose flour over the sautéed aromatics. Stir constantly for 1 minute to cook out the raw flour taste and create a roux that will thicken the soup.
- Add Broth: Gradually pour in the vegetable or chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer on medium heat.
- Cook Broccoli: Add the broccoli florets to the pot and cook for 8 to 10 minutes, until they are tender and cooked through.
- Puree Soup Partially: Use an immersion blender to partially purée the soup, leaving some broccoli chunks for texture. Alternatively, blend half of the soup in a stand blender and then return it to the pot.
- Add Dairy and Seasoning: Stir in the milk, heavy cream, and paprika. Let the soup simmer gently for 5 more minutes to meld flavors.
- Incorporate Cheeses: Gradually add shredded sharp cheddar and grated Parmesan cheese, stirring until fully melted and smooth. Season the soup with salt and pepper to your taste.
- Serve: Ladle the hot soup into bowls and garnish as desired with extra cheese, croutons, or a sprinkle of paprika. Serve immediately for the best taste and texture.
Notes
- For a lighter soup, substitute heavy cream with half-and-half or additional milk.
- To make it vegan, use plant-based milk and cream alternatives and a vegan cheese substitute.
- The soup can be thickened using gluten-free flour or cornstarch to accommodate dietary needs.
- If you prefer a smoother soup, blend the entire batch instead of partial blending.
- Reheat gently to prevent cheese from separating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
