Cream of Broccoli Cheese Soup Recipe

Cream of Broccoli Cheese Soup is a comforting classic that brings together the earthy flavors of fresh broccoli and the rich creaminess of cheddar cheese. Perfect for chilly days or whenever you’re in the mood for a velvety, satisfying meal, this soup is sure to please your taste buds. The recipe is simple, yet it offers a depth of flavor that rivals any restaurant version. Whether served as a starter or the main course, this broccoli cheese soup is bound to become a family favorite.

Ingredients

  • 4 cups (960 ml) broccoli florets, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups (960 ml) vegetable or chicken broth
  • 1 1/2 cups (360 ml) heavy cream or whole milk
  • 2 cups (200 g) shredded cheddar cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Optional: 1/4 teaspoon cayenne pepper (for a bit of spice)

Step-by-Step Instructions

1. Cook the Broccoli

Begin by bringing a medium pot of lightly salted water to a rolling boil. Add the 4 cups of chopped broccoli florets and blanch them for about 3-4 minutes, just until they are tender yet still vibrant green. This step softens the broccoli while maintaining its color and freshness. Drain the broccoli and set it aside. Blanching helps preserve the broccoli’s nutrients and vibrant color, which enhances both the taste and visual appeal of the soup.

2. Sauté the Onion and Garlic

In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once melted, add the finely chopped small onion and minced 2 cloves of garlic. Sauté for approximately 3-4 minutes, until the onion becomes translucent and soft. Be careful not to brown the garlic, as it can become bitter if overcooked. This step creates a fragrant base for the soup, adding depth and sweetness to the final dish.

3. Make the Roux

After sautéing the onions and garlic, it’s time to make the roux, which thickens the soup. Stir in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes while stirring constantly. The roux should have a light, golden color. This step ensures that your soup will have a creamy, smooth consistency without lumps.

4. Add the Broth and Cream

Gradually whisk in the 4 cups of vegetable or chicken broth to the roux. Continue stirring and bring the mixture to a gentle simmer. Once the broth reaches a simmer, slowly pour in 1 1/2 cups of heavy cream (or whole milk) while continuing to stir. This creates the rich, creamy foundation of the soup. If you prefer a lighter version, opt for whole milk instead of cream, though the soup will have a thinner consistency.

5. Add the Broccoli

Stir in the blanched broccoli florets and let the soup simmer on low for about 10 minutes. This allows the flavors to meld together. If you prefer a smoother texture, use an immersion blender to blend part or all of the soup. Blending also gives the soup a velvety finish, while leaving some broccoli pieces whole adds texture and contrast. The balance is entirely up to your personal preference.

6. Incorporate the Cheeses

Gradually stir in the 2 cups of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir continuously until the cheeses are fully melted and incorporated into the soup, creating a luscious and cheesy base. The sharpness of the cheddar pairs beautifully with the salty richness of the Parmesan, enhancing the overall flavor profile of the soup.

7. Season and Simmer

Now, add 1/2 teaspoon of paprika to give the soup a subtle smokiness and warmth. Season with salt and pepper to taste, adjusting according to your preference. For a spicier kick, add the optional 1/4 teaspoon of cayenne pepper. Let the soup simmer for another 5 minutes, stirring occasionally, until it reaches your desired thickness.

Serving Suggestions

Serve the Cream of Broccoli Cheese Soup hot, garnished with extra shredded cheddar or Parmesan for a cheesy finish. You can also top it with fresh herbs such as parsley or chives for a pop of color and a hint of freshness. For added crunch, consider serving with crusty bread or garlic croutons on the side.

Tips for Best Results

  • Thinning the Soup: If the soup becomes too thick, you can thin it out by adding a bit more broth or cream.
  • Blending Options: For a completely smooth soup, blend all the contents until velvety. If you prefer a chunkier texture, blend only half of the soup, leaving some broccoli pieces intact.
  • Variations: Add cooked diced potatoes for a heartier version, or stir in crispy bacon bits for extra flavor and texture.
  • Storage: This soup can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling.

Nutrition Information (Per Serving)

This recipe yields approximately 6 servings. The following nutritional values are estimates based on the standard ingredients:

  • Calories: 320 kcal
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Cholesterol: 75mg
  • Sodium: 740mg
  • Carbohydrates: 12g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 14g

Note: Nutritional values can vary depending on specific ingredients and brands used.

Final Thoughts

This Cream of Broccoli Cheese Soup is a timeless favorite, combining fresh vegetables, rich cream, and gooey cheese for a comforting bowl of deliciousness. It’s easy to make, yet it delivers gourmet-level flavors with minimal effort. Whether you’re making it for a weeknight dinner or serving it as a starter at a dinner party, this soup is sure to impress.

Enjoy your homemade broccoli cheese soup!