Broccoli and Cheese Soup Recipe

Nothing beats a steaming bowl of broccoli and cheese soup on a cold day. This hearty, velvety soup combines the richness of cheese with the wholesome goodness of fresh broccoli. It’s quick to prepare, satisfying, and perfect for lunch or dinner. Serve it with crusty bread for a comforting, delicious meal.

Ingredients

• 4 cups broccoli florets (about 1 large head)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk (or heavy cream for extra richness)
• 2 cups shredded cheddar cheese
• 1/4 tsp nutmeg (optional)
• Salt and black pepper to taste
• Optional garnish: extra shredded cheese, croutons, or fresh parsley

Equipment

• Large pot or Dutch oven
• Whisk
• Immersion blender or regular blender
• Ladle

Instructions

1. Prepare the broccoli:
   • Wash and chop the broccoli into small florets. For added texture, dice the tender stalks as well.
2. Sauté the aromatics:
   • In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Make the roux:
   • Sprinkle the flour over the onion and garlic mixture. Whisk continuously for 1–2 minutes to cook out the raw flour taste.
4. Add the liquid:
   • Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a simmer.
5. Cook the broccoli:
   • Add the broccoli to the pot. Cover and cook for 10–12 minutes, or until the broccoli is tender.
6. Blend the soup:
   • Use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup, leaving some broccoli pieces intact.
7. Add milk and cheese:
   • Stir in the milk or heavy cream. Gradually add the shredded cheese, one handful at a time, stirring until melted and smooth. Season with nutmeg, salt, and pepper to taste.
8. Serve:
   • Ladle the soup into bowls and garnish with extra cheese, croutons, or fresh parsley. Serve hot with crusty bread or crackers.

Tips

• Cheese choice: Use sharp cheddar for a bold flavor, or mix it up with Gruyère or Parmesan.
• Thicker soup: For a thicker consistency, reduce the broth by 1/2 cup or add an extra tablespoon of flour.
• Vegetarian option: Use vegetable broth instead of chicken broth.

This broccoli and cheese soup is the perfect blend of creamy, cheesy goodness and hearty vegetables. Whether you’re feeding your family or warming up after a chilly day, this recipe will quickly become a favorite. Pair it with fresh bread or a side salad for a complete, satisfying meal!