Creamy Broccoli Cheese Soup Recipe
Indulge in the creamy goodness of this comforting Creamy Broccoli Cheese Soup. Made with fresh broccoli, a blend of cheddar and Parmesan cheese, and a hint of garlic, this soup is perfect for chilly days or whenever you need a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Broth Base:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
Soup Mixture:
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets, chopped small
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add onion and cook until softened. Stir in garlic.
- Create Roux: Whisk in flour and cook to form a roux. Slowly whisk in broth, milk, and cream. Simmer until smooth.
- Add Broccoli: Mix in broccoli, salt, pepper, and mustard. Simmer for 15–20 minutes until broccoli is tender.
- Melt Cheese: Reduce heat, then gradually stir in cheddar and Parmesan until melted.
- Blend or Serve: Use an immersion blender for a smoother texture or leave chunky. Serve hot with bread or extra cheese.
Notes
- You can use frozen broccoli—just thaw and chop it before adding.
- For a lighter version, use half-and-half instead of cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
