Description

This Broccoli Cheese Soup is rich, creamy, and loaded with fresh broccoli and melty cheddar cheese. It’s a comforting one-pot meal that comes together in under 30 minutes—perfect for chilly days or a quick weeknight dinner!

Ingredients

Units Scale

4 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth (or vegetable broth)
2 cups whole milk (or half-and-half for extra creaminess)
1 cup heavy cream (optional, for extra richness)
4 cups fresh broccoli florets, chopped
1 large carrot, grated
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
2 cups shredded sharp cheddar cheese

1/2 cup shredded Parmesan cheese (optional, for extra flavor)

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Instructions

Sauté aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and cook until softened (about 3 minutes). Stir in the garlic and cook for another 30 seconds.
Make the roux: Sprinkle in the flour and whisk continuously for 1 minute, until it forms a thick paste.
Add liquids: Slowly whisk in the broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
Cook the veggies: Add the chopped broccoli, grated carrot, salt, pepper, and paprika. Simmer for 10-15 minutes, or until the broccoli is tender.
Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup. Leave some broccoli chunks for texture.
Add the cheese: Reduce heat to low and gradually stir in the shredded cheddar and Parmesan until fully melted. Do not boil, as this can make the cheese grainy.
Serve & enjoy! Ladle into bowls and serve with crusty bread or croutons.

Notes

Want it thicker? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Make it lighter: Use only milk and skip the heavy cream.

Extra flavor? Add a splash of hot sauce or a pinch of nutmeg.

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.