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Broccoli and Cheese Soup Recipe

American · Soup · 35 min total

A creamy, comforting soup loaded with tender broccoli and sharp cheddar cheese, perfect for a cozy meal.

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets (about 1 head)
• 2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon paprika (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
2. Add broccoli and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together milk and flour until smooth. Set aside.
4. Using an immersion blender, puree the soup until smooth (or carefully transfer to a blender in batches). Return to pot.
5. Stir in the milk-flour mixture and bring to a simmer, stirring constantly, until thickened, about 2-3 minutes.
6. Reduce heat to low. Gradually add shredded cheese, stirring until melted. Season with salt, pepper, and paprika if using. Serve hot.

Tips

• For a chunkier soup, reserve some cooked broccoli florets and add them back after blending.
• Use freshly shredded cheese for best melting; pre-shredded cheese contains anti-caking agents that can affect texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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