Broccoli & Cheese Soup Recipe

4.43 from 7 votes

Broccoli & Cheese Soup Recipe

Rich and creamy in flavor and velvety smooth, this Broccoli & Cheese Soup is loaded with fresh veggies and the bold flavor of shredded Cheddar cheese.

Prep Time10

Cook Time25

Total Time40

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: broccoli, broccoli & cheese soup, broccoli cheese soup recipe, easy soup recipe, soup, soup recipe

Servings: servings

Author: Food Dolls

Ingredients

1/4 cup unsalted butter
1 medium onion chopped
1 cup carrot sliced
1 clove garlic minced
1/4 cup all-purpose flour
1 cup whole milk
2 cups half-and-half cream
2 cups chicken stock or broth
18 ounces about 4 cups broccoli florets, chopped into bite size pieces
Kosher salt to taste
Black pepper to taste
8 ounces 2 cups sharp cheddar cheese, freshly grated, room temp

Instructions

Melt butter and saute the onions and carrots until the onions are translucent. Add garlic and sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
1/4 cup unsalted butter, 1 medium onion, 1 cup carrot, 1 clove garlic, 1/4 cup all-purpose flour
Whisk in milk, half & half, and chicken broth
2 cups half-and-half cream, 1 cup whole milk, 2 cups chicken stock or broth
Add the broccoli. Cover and cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
18 ounces about 4 cups broccoli florets, chopped into bite size pieces
Add salt and pepper. Transfer 2 cups of the soup to a blender or use an immersion blender and gently pulse. Do not over process or it will puree it. Return back to the pot, and turn the heat off. Slowly add freshly grated cheese, 1/2 cup at a time, stirring in between. This will ensure that the soup does not curdle!
Kosher salt to taste, Black pepper to taste, 8 ounces 2 cups sharp cheddar cheese, freshly grated, room temp
Store in the fridge for 3-4 days.

Notes

Freshly grated cheese is a must! Pre-shredded varieties won’t melt well.

Nutrition