Description
This Broccoli Cheese Soup is a creamy and comforting classic, perfect for warming up on a chilly day. Packed with tender broccoli and a blend of cheddar and Parmesan cheeses, it’s a rich and satisfying meal that’s easy to make and even easier to enjoy with a side of crusty bread or croutons.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for a richer soup)
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Crusty bread or croutons (for serving)
Instructions
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.
- Make the Roux:
- Stir in the flour, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Add the Broccoli:
- Add the broccoli florets to the pot and simmer for 10-15 minutes, until the broccoli is tender.
- Add the Cheese:
- Stir in the milk (or half-and-half) and bring the soup back to a gentle simmer.
- Gradually add the shredded cheddar and Parmesan cheeses, stirring until the cheeses are melted and the soup is smooth.
- Serve:
- Season the soup with salt, pepper, and a pinch of ground nutmeg (if using).
- Ladle the soup into bowls and serve with crusty bread or croutons.
Notes
- For a smoother soup, you can blend part or all of the soup using an immersion blender before adding the cheese.
- This soup can also be made ahead and reheated for an easy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
