Basic + Awesome Broccoli Cheese Soup Recipe
This Basic + Awesome Broccoli Cheese Soup is a comforting, creamy soup perfect for chilly days. It combines tender broccoli, sharp cheddar cheese, and a rich, velvety roux-based broth that simmers with aromatic garlic, onion, and spices. Easy to make on the stovetop, this soup delivers deep, satisfying flavors and a cozy texture, making it an ideal meal served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 cup broccoli stems, chopped (optional)
- 2–3 cups broccoli florets, chopped into very small pieces
- 1 large carrot, thinly sliced
Dairy & Fats
- 5 tablespoons butter, divided
- 1 cup whole milk
- 1 cup half and half
- 8-ounce block good quality extra-sharp cheddar cheese, grated
Pantry
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
- Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems (if using). Sauté them together until soft and fragrant, about 5 minutes, building a flavorful base for the soup.
- Build your roux: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle the flour over the butter and cook over medium heat, stirring constantly for 2-3 minutes to form a roux. This cooks out the raw flour taste and thickens your soup.
- Add dairy and broth: Slowly pour in the whole milk and half and half while whisking constantly to prevent lumps. The mixture will initially thicken but then thin out to form a creamy soup base. Gradually whisk in the chicken or vegetable broth, continuing to stir to keep the texture smooth.
- Simmer the base: Allow the soup base to simmer gently for about 10 minutes. Whisk occasionally to reincorporate any skin that forms on the surface, ensuring a silky texture.
- Add broccoli and carrots: Stir in the chopped broccoli florets, thinly sliced carrot, salt, pepper, and paprika. Simmer the soup for another 10 minutes or until the broccoli is bright green and tender when pierced with a fork.
- Add cheese and finish: Remove the pot from the heat and let it cool slightly for a few minutes. Stir in most of the grated sharp cheddar cheese until it melts smoothly into the soup. Serve hot, garnished with extra cheese and accompanied by crusty bread for dipping.
Notes
- Using broccoli stems adds extra flavor and cuts down on waste; they are sautéed at the beginning to soften.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust salt and pepper to taste, especially if using salted butter or salty broth.
- To make the soup thicker, reduce the broth slightly before adding the cheese.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For extra smooth texture, blend part or all of the soup before adding cheese, if desired.
Keywords: Broccoli Cheese Soup, Creamy Soup, Comfort Food, Easy Soup Recipe, Vegetarian Soup, Cheddar Broccoli Soup
