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Broccoli Cheese Soup Recipe

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3.9 from 5 reviews

This creamy and comforting Broccoli Cheese Soup is a delicious blend of tender broccoli florets simmered in a rich mixture of milk and half-and-half, thickened with a butter-flour roux, and melted with sharp cheddar cheese. Perfect as a hearty lunch or cozy dinner, this soup offers a luscious creamy texture with a hint of nutmeg and freshly ground black pepper for added depth.

Ingredients

Soup Base

  • 1/2 cup butter
  • 1 whole onion, diced
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 1 pinch nutmeg
  • Dash of salt, plus more as needed
  • Freshly ground black pepper, to taste

Vegetables

  • 4 heads broccoli, cut into florets

Cheese and Broth

  • 3 cups grated cheese (mild cheddar, sharp cheddar, jack, or a mix)
  • 2 cups chicken broth (optional, for thinning)

Instructions

  1. Sauté onions and create roux: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Sprinkle the flour over the onions, stirring constantly to combine, and cook for about 1 minute to form a roux.
  2. Add liquids and seasoning: Slowly pour in the whole milk and half-and-half, stirring to incorporate the roux smoothly into the liquids. Add a pinch of nutmeg, a dash of salt, and freshly ground black pepper to taste.
  3. Simmer broccoli: Introduce the broccoli florets to the pot, cover it, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is tender.
  4. Melt the cheese: Stir in the grated cheese and allow it to melt completely into the soup, creating a rich and creamy texture.
  5. Adjust texture and seasoning: Taste and adjust the seasoning with additional salt and pepper if needed. If you prefer a chunky soup, mash the broccoli lightly with a potato masher. For a smoother soup, puree the soup in batches in a blender, then return it to the pot.
  6. Thin and reheat (optional): If the soup is too thick, add up to 2 cups of chicken broth to reach desired consistency and heat through before serving.

Notes

  • Use freshly grated cheese for the best melting quality.
  • You can substitute half-and-half with heavy cream for an even richer soup.
  • Broccoli stems can be peeled and chopped to add to the soup for extra texture and nutrients.
  • To make this soup vegetarian, substitute chicken broth with vegetable broth.
  • If you want a gluten-free version, replace flour with a gluten-free thickener like cornstarch slurry or gluten-free flour.

Find it online: https://lauracooks.com/broccoli-cheese-soup-recipe/