Creamy Broccoli Cheddar Soup Recipe with Simple Ingredients
This broccoli cheese soup is rich, creamy, and packed with tender broccoli and melted cheese in every spoonful. 🥦🧀
Servings 8 Cups
Ingredients
- 3 cups packed finely chopped broccoli florets
- 10 oz 2 1/2 cups sharp cheddar cheese or extra sharp cheddar cheese, and more for serving
- 1/4 cup + 3 Tablespoon all-purpose flour
- 3 1/4 cups low-fat milk then more to thin if prefered
- 1 14.5 oz can low-sodium chicken broth
- 1/2 cup heavy cream
- 1 oz 1/3 cup finely shredded Parmesan cheese
- 6 Tablespoon butter cut into 1 Tablespoon pieces
- 1 cup finely chopped yellow onion
- 1 large clove garlic finely minced
- salt and freshly ground black pepper to taste
Instructions
- Melt the butter in a pot over medium-high heat.
- Add the onions and cook, stirring frequently, until they are nearly soft, about 4 to 5 minutes.
- Next, add the garlic and flour, cooking for about 1 minute while stirring constantly. While whisking, gradually pour in the milk, followed by the chicken broth. Then, stir in the broccoli.
- Cook the mixture, stirring constantly, until it starts to thicken. Then, reduce the heat to low and let it cook, stirring very frequently, until the broccoli is tender, about 6 to 8 minutes.
- Remove from heat and stir in the heavy cream, followed by the cheddar and Parmesan cheese, mixing until melted.
- Season with salt and pepper to taste.
- Serve warm, adding more cheddar on top if desired.
Notes
- For this recipe, use only the florets from about 2 heads of broccoli. If you enjoy a bit more broccoli, feel free to use up to 4 cups.
- For a milder flavor, opt for sharp cheddar; for a bolder taste, choose extra sharp cheddar cheese.
- For the best flavor and texture, use freshly shredded cheese from blocks instead of pre-packaged shredded cheese.