Easy Broccoli Cheese Soup Recipe
A few years ago, I was feeling nostalgic and craving that rich, creamy broccoli cheese soup from my favorite restaurant. But I didn’t want to go out to eat. I wanted to enjoy it from the comfort of my home. So, I decided to give it a try and make it myself. After a couple of attempts, I finally nailed it. Now, whenever the weather turns chilly or I just want something comforting, this soup is my go-to.The beauty of this broccoli cheese soup is how simple it is to make. With just a few ingredients and about 30 minutes of cooking, you can have a pot of creamy, cheesy soup ready to enjoy. It’s perfect for a cozy meal with the family, and it pairs wonderfully with a slice of crusty bread.
Equipment
- Large pot or Dutch oven for cooking the soup
- Knife and cutting board for chopping vegetables
- Wooden spoon for stirring
- Measuring spoons and cups
- Ladle for serving
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets, chopped
- 4 cups vegetable or chicken broth
- 1 1/2 cups milk or cream (adjust for desired creaminess)
- 1/4 cup flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally until it becomes soft and translucent.Next, add the minced garlic and sauté for 30 seconds, stirring constantly to release its flavor.
- Add the chopped broccoli florets and pour in the 4 cups of vegetable or chicken broth. Stir well and bring the mixture to a gentle boil.Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the broccoli is tender and easy to mash with a spoon.
- In a separate small bowl, whisk together 1/4 cup of flour and 1 1/2 cups of milk or cream until smooth.Slowly pour this mixture into the soup, stirring continuously to prevent lumps. Let the soup simmer for another 5 minutes, allowing it to thicken.
- For a smooth and creamy soup, use an immersion blender to puree the mixture directly in the pot. If you prefer a chunkier texture, you can leave some broccoli pieces whole.If using a regular blender, carefully transfer small batches of the soup, blend until smooth, and return it to the pot.
- Reduce the heat to low and slowly stir in the 2 cups of shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup becomes smooth and creamy.Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the warm Broccoli Cheese Soup into bowls and garnish with extra shredded cheese, croutons, or a sprinkle of black pepper.