Description
Broccoli Cheese Soup
This hearty, creamy Broccoli Cheese Soup is the ultimate comfort food for cold evenings! Packed with fresh broccoli and cheesy goodness, it’s easy to prepare and a perfect dish to cozy up with during sweater weather. Forget the processed cheese—this recipe focuses on fresh, high-quality ingredients to bring out the best flavors, making it even tastier than your favorite restaurant version!
6 Tbsp butter
1 cup yellow onion, finely chopped
1 large garlic clove, minced
1/4 cup + 3 Tbsp flour
3 1/4 cups low-fat milk
1 (14.5 oz) can chicken broth
1/2 cup heavy cream
3 cups broccoli florets, finely chopped
10 oz sharp cheddar cheese, shredded
1 oz Parmesan cheese, shredded
Salt & pepper to taste
Directions:
1. Melt butter in a pot. Sauté onions until soft, add garlic & flour, cook 1 min.
2. Gradually add milk & broth while whisking, stir in broccoli.
3. Cook until thickened; reduce heat, cook until broccoli is tender.
4. Off heat, stir in cream & cheeses until melted. Season to taste.
Prep Time: 10 mins
Kcal: 541
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all ingredients are prepped: finely chop the onion and broccoli, mince the garlic, and shred the cheeses from a block (pre-shredded contains anti-caking agents that can make the soup grainy). In a large pot or Dutch oven, melt the 6 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and cook, stirring constantly, for a full minute to eliminate the raw flour taste. This creates your roux, the base for thickening.
Very gradually, begin whisking in the low-fat milk and chicken broth. Add the liquid in slow, steady streams while whisking continuously to prevent lumps from forming. Once all liquid is incorporated and the mixture is smooth, add the finely chopped broccoli florets. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the soup has thickened and the broccoli is tender.
Serving Suggestions
This rich and creamy soup is a meal on its own but can be elevated with simple additions. Serve it in a bread bowl for the ultimate cozy experience. Offer crusty bread, garlic bread, or soft pretzel rolls on the side for dipping. For a textural contrast, top individual bowls with extra shredded cheddar, crumbled cooked bacon, homemade croutons, or a sprinkle of chopped fresh chives. Pair it with a light, crisp salad to balance the richness.
How-to Summary
In summary: Sauté onions and garlic in butter, make a roux with flour, then gradually whisk in milk and broth. Add broccoli and simmer until tender and the soup thickens. Finally, remove from heat and stir in cream and shredded cheeses until melted and smooth. Season with salt and pepper.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, prepare the soup up to the point before adding the cheese. Cool and store the base. Reheat gently, then remove from heat and stir in the cheeses just before serving.
How can I make this soup vegetarian? Easily! Simply substitute the chicken broth with an equal amount of vegetable broth.
Why did my cheese turn stringy or grainy? This usually happens if the soup is too hot when the cheese is added or if you used pre-shredded cheese. Always remove the pot from the heat source before adding cheese, and shred it yourself from a block.
Can I freeze broccoli cheese soup? We do not recommend freezing. Dairy-based soups with cheese can separate and become grainy when thawed and reheated.
How can I make the soup thicker or thinner? For a thicker soup, create a slurry with 1 extra tablespoon of flour and 2 tablespoons of cold milk, whisk it in, and simmer for 5 more minutes. To thin it, simply stir in a little extra broth or milk.
Common Mistakes to Avoid
- Adding cheese over direct heat: This is the top mistake. Always take the pot off the burner before stirring in the cheese to prevent it from breaking.
- Using pre-shredded cheese: The cellulose coating prevents clumping in the bag but also prevents smooth melting in your soup.
- Not cooking the roux long enough: Cook the butter-flour mixture for a full minute to cook out the raw flour flavor.
- Adding all the liquid at once: Pouring milk in too quickly will result in a lumpy sauce. Whisk constantly and add gradually.
Conclusion
This homemade Broccoli Cheese Soup is a definitive comfort food that surpasses any restaurant version. By using fresh, high-quality ingredients and following the key techniques—like making a proper roux and adding cheese off the heat—you ensure a velvety, flavorful result every time. It’s a simple, satisfying recipe that turns basic ingredients into a truly memorable meal. Enjoy the rich, cheesy goodness!