Description
This rich and creamy Broccoli Cheese Soup is a comforting American classic perfect for chilly days. Featuring tender broccoli, shredded carrots, and a luscious blend of sharp cheddar and Parmesan cheeses, this soup is thickened with a smooth roux and finished with a partially blended texture for the perfect balance of creaminess and chunkiness. Easy to prepare on the stovetop, it’s an ideal hearty meal served with crusty bread or in a bread bowl.
Ingredients
Scale
Soup Base
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 2 cups heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely chopped
Cheeses & Seasonings
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Prepare the base: In a large pot over medium heat, melt the unsalted butter. Add diced onion and sauté for 3 to 4 minutes until it becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Make the roux: Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add liquids: Slowly pour in the vegetable or chicken broth while whisking constantly to avoid lumps. Then add the whole milk followed by the heavy cream, continuing to whisk until everything is well combined.
- Simmer: Bring the mixture to a gentle simmer over medium heat.
- Add vegetables and cook: Stir in the chopped broccoli florets and shredded carrot. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, or until the vegetables are tender.
- Add cheese: Stir in the shredded sharp cheddar and grated Parmesan cheeses gradually, adding a handful at a time and allowing each addition to melt fully before adding more.
- Season: Season the soup with salt, black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning as needed.
- Blend for texture: Use an immersion blender to partially blend the soup to your desired creaminess, or leave it chunky for more texture.
- Serve: Serve the hot soup with crusty bread or inside a bread bowl for a comforting meal experience.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese slightly.
- Fresh broccoli provides the best texture and flavor, but frozen broccoli may be used in a pinch.
- Using an immersion blender allows control over the soup’s texture—blend as much or as little as you prefer.
- Serve with crusty bread or in a bread bowl to soak up the delicious soup.
