Description

This Broccoli Cheese Soup is a creamy, comforting, and hearty dish perfect for chilly days. Made with fresh broccoli, sharp cheddar, and Parmesan cheese, it’s a delightful blend of flavors and textures that warms you from the inside out. Easy to prepare on the stovetop, this vegetarian soup is ideal for a nourishing lunch or dinner, served with crusty bread or a fresh salad.

Ingredients

Scale

Soup Base

2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups vegetable broth
2 cups whole milk

Vegetables

3 cups fresh broccoli florets, chopped small
1 large carrot, grated or finely chopped

Seasonings & Cheeses

½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
2 cups shredded sharp cheddar cheese
½ cup shredded Parmesan cheese

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
Create the Roux: Sprinkle the flour over the onion and garlic mixture and whisk constantly for 1–2 minutes. This step cooks out the raw flour taste and forms the base thickener for the soup.
Add Liquids: Slowly whisk in the vegetable broth and whole milk, ensuring there are no lumps. Stir continuously to blend the mixture into a smooth sauce.
Incorporate Vegetables and Seasoning: Add the chopped broccoli, grated carrot, salt, black pepper, and paprika if using. Bring the soup to a gentle simmer over medium heat.
Simmer Until Tender: Cook the soup uncovered for 15–20 minutes, stirring occasionally, until the broccoli is very tender and the flavors meld together.
Blend for Creaminess: Using an immersion blender, blend the soup slightly to achieve a creamier texture while retaining some chunks, or leave it chunky if preferred.
Add Cheese and Final Seasoning: Reduce heat to low, stir in the shredded sharp cheddar and Parmesan cheeses until melted and smooth. Taste and adjust seasoning if necessary.
Serve: Ladle the soup into bowls and serve hot, ideally with crusty bread or a side salad for a complete meal.

Notes

For a lighter version, substitute whole milk with 2% milk and reduce the cheese quantity slightly.
For a deeper flavor, replace part of the cheddar with Gruyère cheese.
This soup reheats well and can be frozen for up to 2 months in airtight containers.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 380
Sugar: 8g
Sodium: 620mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg