Description
A rich and creamy Broccoli Cheese Soup bursting with flavor, combining tender broccoli florets with sharp cheddar and Parmesan cheeses in a velvety base. This comforting soup is perfect for cozy meals and can be easily adapted to use dairy or plant-based ingredients.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tbsp olive oil or butter
- 3 cups vegetable broth (or chicken broth)
- 1 cup milk (dairy or plant-based)
- 1 cup heavy cream (or coconut cream substitute)
Cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Other
- 1 tbsp all-purpose flour (or gluten-free flour alternative)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Make Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 1 minute to form a smooth roux that will thicken the soup.
- Add Broth: Gradually pour in the vegetable or chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Broccoli: Add the broccoli florets to the pot and cook for 8-10 minutes, or until the broccoli is tender when pierced with a fork.
- Blend Soup: Use an immersion blender to purée part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, purée, and then return it to the pot.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, and paprika, then let the soup simmer gently for 5 minutes to meld the flavors and heat through.
- Add Cheese: Gradually mix in the shredded cheddar and grated Parmesan cheese, stirring continuously until all the cheese is melted and the soup is smooth. Season to taste with salt and pepper.
- Serve: Ladle the hot soup into bowls and garnish with extra cheese, croutons, or a sprinkle of paprika if desired. Serve immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use plant-based milk.
- Use gluten-free flour to make the soup gluten-free.
- If you prefer a smoother texture, blend the entire soup until creamy.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Adjust thickness by adding more broth or milk as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
