Basic + Awesome Broccoli Cheese Soup Recipe
This Basic and Awesome Broccoli Cheese Soup is a creamy, comforting bowl of cheesy goodness, perfect for chilly days. With tender broccoli florets, sharp cheddar cheese, and a rich homemade roux base, it's an easy stovetop recipe that delivers big flavor and cozy vibes in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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
- an 8-ounce block of good quality extra-sharp cheddar cheese, grated
Pantry & Spices
- 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 for about 5 minutes until they are soft and fragrant, developing a gentle sweetness and aromatic base for the soup.
- Build your roux: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle in the all-purpose flour and cook over medium heat for 2-3 minutes, stirring constantly to form a roux. This step cooks out the raw flour taste and thickens the soup. Gradually whisk in whole milk and half and half; the mixture will initially thicken but then thin out to a creamy consistency. Slowly incorporate the chicken or vegetable broth while whisking to create a smooth soup base. Allow to simmer for about 10 minutes, whisking occasionally to prevent skin formation.
- Add broccoli and carrots: Stir in the finely chopped broccoli florets, thinly sliced carrot, salt, black pepper, and paprika. Simmer gently for another 10 minutes or until the broccoli is bright green and fork-tender, allowing the flavors to meld together beautifully.
- Add cheese and finish: Remove the pot from heat and let it cool slightly for a few minutes to prevent the cheese from clumping. Stir in most of the grated sharp cheddar cheese until melted and smooth. Serve the soup hot, garnished with the remaining cheese and accompanied by crusty bread for dunking. Enjoy the cozy, comforting experience!
Notes
- Chop broccoli florets into very small pieces for a smoother texture and better distribution throughout the soup.
- Use extra-sharp cheddar cheese for a bold and tangy flavor that stands out.
- If you prefer a thicker soup, reduce the broth slightly or add more flour to the roux at the beginning.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftovers keep well refrigerated for 3-4 days and can be gently reheated on the stovetop.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
