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A rich, creamy, and cheesy broccoli cheese soup made with freshly chopped broccoli, sharp cheddar, and Parmesan cheese. Ready in about 25 minutes and perfect for a cozy meal.

Ingredients

Scale
  • 6 Tbsp butter, cut into 1 Tbsp pieces
  • 1 cup finely chopped yellow onion
  • 1 large clove garlic, finely minced
  • 1/4 cup + 3 tbsp all-purpose flour
  • 3 1/4 cups low-fat milk, then more to thin if desired
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups (packed) finely chopped fresh broccoli florets
  • 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
  • 1 oz (1/3 cup) finely shredded Parmesan cheese
  • salt and freshly ground black pepper, to taste

Instructions

  1. Melt butter in a medium pot over medium-high heat.
  2. Add chopped onion and cook, stirring often, until soft and translucent, about 4–5 minutes.
  3. Stir in minced garlic and flour and cook about 1 minute, stirring constantly.
  4. Slowly whisk in milk, then whisk in chicken broth.
  5. Stir in finely chopped broccoli florets.
  6. Stir constantly until the soup begins to thicken.
  7. Reduce heat to low and cook, stirring frequently, until broccoli is tender, about 6–8 minutes.
  8. Remove the pot from heat.
  9. Stir in heavy cream.
  10. Stir in shredded cheddar and grated Parmesan until melted and smooth.
  11. Season with salt and freshly ground black pepper to taste.

Notes

Chop broccoli very finely for quicker cooking and smooth texture., Dice onions very small to help soften quickly., Use sharp or extra-sharp cheddar cheese for a rich cheesy flavor., Do not skip Parmesan cheese; it adds depth and flavor., Be gentle with heat on the béchamel to prevent issues with thickness., Grate your cheeses fresh for best texture and flavor., Stir cheeses in off the heat to keep the soup silky smooth and prevent curdling., Season after adding the cheese to avoid oversalting.

Nutrition

Find it online: https://gingerbaking.com/broccoli-cheese-soup-recipe-cooking-classy/