BEST Broccoli Cheese Soup EVER
This Broccoli Cheese Soup recipe delivers rich, creamy, and flavorful perfection, loaded with tender broccoli and melty cheese. Inspired by a cherished family recipe and perfected over time, this foolproof soup is sure to become a household favorite. It's the ultimate comfort food for a chilly evening.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Ladle
- Cheese grater
- Stirring spoon
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- ΒΌ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups chopped broccoli florets
- 2 cups shredded sharp cheddar cheese
- Salt to taste
- Pepper to taste
- Pinch of nutmeg optional
- Dash of hot sauce optional
Instructions
- Wash and chop the broccoli into small florets.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2-3 minutes, creating a roux.
- Gradually whisk in the chicken broth, making sure to break up any lumps.
- Bring the soup to a simmer. Add the broccoli, reduce heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender-crisp.
- Stir in the milk and heavy cream. Heat gently, but do not boil.
- Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and nutmeg or hot sauce, if desired.
- Serve immediately and enjoy!
Notes
For the best flavor, use freshly grated cheese. Avoid overcooking the broccoli to maintain its texture. Add the cheese off the heat to prevent it from becoming grainy. To adjust the thickness, add more broth or milk if too thick, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if too thin. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.