Description
A rich and creamy Cheese and Broccoli Soup that combines tender broccoli florets with sharp cheddar cheese in a savory broth, perfect for a comforting and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 oz. cream cheese, softened
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Dry Ingredients and Spices
- 1/3 cup all-purpose flour
- 1 teaspoon chicken bouillon (crushed cube, powder, or base)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
Cheese
- 1–2 cups freshly shredded sharp cheddar cheese
Instructions
- Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven or soup pot over medium heat. Add the diced onions and sauté for 3 minutes until softened. Sprinkle in the flour, cook and stir for 2 minutes to make a roux. Add the minced garlic and cook for 1-2 minutes until fragrant and the onions are fully soft.
- Add Ingredients: Reduce heat to low and slowly stir in the chicken broth and 2 cups of milk to the roux mixture. Add the chicken bouillon, spices (ground mustard, paprika, pepper, cumin), and the broccoli florets. Stir well to combine.
- Simmer: Bring the soup to a gentle simmer, stirring constantly to prevent lumps. Once it starts to thicken, let it simmer for 1 minute more. Then reduce heat to low, cover, and allow the soup to simmer for 20 minutes, stirring occasionally, until the broccoli is tender.
- Puree: Remove about half of the soup and transfer it to a blender along with the softened cream cheese. Puree until smooth, taking care to let steam escape by leaving the blender cap open and covering with a paper towel to avoid pressure buildup. Pour the pureed soup back into the pot and stir to combine.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese, adding a handful at a time and stirring after each addition until mostly melted. Add the remaining 1 cup of milk or more to reach your desired soup consistency and warm through gently without boiling.
- Season: Taste and adjust seasoning by adding extra salt and pepper if needed. Serve the soup hot, garnished with extra shredded cheese if desired.
Notes
- Adjust soup consistency by varying the amount of pureed soup and milk; puree more for a smoother texture or less for chunkier soup.
- Use high quality freshly grated sharp cheddar cheese for best flavor and melting quality.
- For a decadent twist, substitute the cream cheese with garlic and herb goat cheese.
- Add your favorite ingredients such as ham, potatoes, corn, or rice to customize the soup.
- This soup does not freeze well as the dairy can become grainy after thawing.
- Refer to the video above for a visual guide on preparation.
