Broccoli Cheese Soup (Ultimate Comfort in a Bowl)
Creamy, cheesy broccoli soup made with fresh florets, sharp cheddar, and a velvety base. Cozy and quick!
Ingredients
- 3 cups finely chopped broccoli florets
- 1 cup yellow onion diced
- 1 clove garlic minced
- 6 tbsp butter
- 1/4 cup + 3 tbsp all-purpose flour
- 3 1/4 cups low-fat milk
- 1 can 14.5 oz low-sodium chicken broth
- 1/2 cup heavy cream
- 10 oz sharp cheddar cheese freshly shredded
- 1/3 cup parmesan cheese finely shredded
- Salt and black pepper to taste
Instructions
- 1. Melt butter in a large pot over medium-high heat. Sauté onions until soft, about 4–5 minutes. Add garlic and flour, stirring constantly for 1 minute.
- 2. Slowly whisk in the milk, then the chicken broth. Stir in the broccoli. Keep heat at medium and stir as it thickens.
- 3. Let soup simmer 6–8 minutes until broccoli is tender.
- 4. Remove from heat. Stir in cream, then the cheddar and parmesan. Mix until smooth and fully melted.
- 5. Season with salt and pepper to taste. Serve warm with crusty bread or salad.
Notes
Use block cheese for the best melt and flavor.
Avoid boiling once cheese is added.
Chop broccoli small for the smoothest texture.
Soup does not freeze well — store in fridge for up to 3 days.