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My Cozy Broccoli Cheese Soup
I perfected this recipe during our cold Minnesota winters. It's pure comfort in a bowl rich and creamy with tender bits of broccoli and lots of melty cheese. My family begs for this soup as soon as the temperature drops. The homemade version just hits different than anything you'll get at a restaurant.
Why You'll Fall in Love with This Soup
I love how quickly this soup comes together on busy weeknights. The ingredients are simple but the flavor is incredible. My picky eaters even ask for seconds when I make this. There's something magical about dunking crusty bread into a bowl of this warm cheesy goodness on a cold evening.
Everything You Need
- Fresh Broccoli: 4 cups florets; finely chopped for quick cooking and smooth texture.
- Butter: 4 tbsp; adds a rich, buttery flavor.
- Yellow Onion: 1 small, finely diced; builds the base flavor of the soup.
- Garlic: 1 clove, minced; enhances the savory notes.
- All-Purpose Flour: ¼ cup; thickens the soup beautifully.
- Milk: 2 cups; low-fat or whole milk works well.
- Chicken Broth: 2 cups; vegetable broth can also be used.
- Heavy Cream: ½ cup; adds richness and creaminess.
- Sharp Cheddar Cheese: 2 cups, freshly grated; for bold, cheesy flavor.
- Parmesan Cheese: ¼ cup, freshly grated; the secret ingredient for extra depth.
- Salt and Pepper: To taste; season carefully after adding cheese.
Let's Make Some Soup
- Sauté Onion
- Melt butter in a large pot over medium-high heat. Add onions and cook, stirring frequently, until softened, about 4–5 minutes.
- Make a Roux
- Add garlic and flour to the pot, stirring constantly for 1 minute to cook the flour.
- Add Liquids
- Gradually whisk in milk and chicken broth. Stir in chopped broccoli and bring the mixture to a simmer, stirring frequently until it thickens.
- Cook Broccoli
- Reduce heat to low and let the soup cook, stirring occasionally, until the broccoli is tender, about 6–8 minutes.
- Add Cream and Cheeses
- Stir in heavy cream, cheddar cheese, and parmesan cheese off the heat until fully melted and combined.
- Season and Serve
- Add salt and pepper to taste. Serve warm with extra cheese, crusty bread, or crackers.
My Soup Making Secrets
Through years of making this soup I've learned a few tricks. I always chop the broccoli pretty small so it cooks evenly. Taking the time to grate fresh cheese makes such a difference in how it melts. The biggest game changer was learning to add the cheese off heat it keeps the soup silky smooth. I wait to add salt until the end since the cheese brings plenty of saltiness.
Keep Some for Later
This soup keeps nicely in the fridge for about 3 days. I reheat it gently on the stove or in the microwave at half power stirring often. Just avoid freezing it the dairy tends to get a bit funny when thawed. But honestly leftovers rarely happen in my house my kids usually finish the whole pot.
Frequently Asked Questions
- → What kind of cheese works best for this soup?
- Use freshly shredded cheese from blocks for best flavor and texture. Choose sharp cheddar for mild flavor or extra sharp cheddar for bolder taste. Avoid pre-shredded cheese.
- → How should I prepare the broccoli?
- Use only the floret portion from about 2 heads of broccoli, chopped into very small pieces about 1/2 inch. Start with about 1 lb broccoli crowns and remove most stems.
- → Can I add more broccoli to the soup?
- Yes, you can increase the broccoli to 4 cups if you prefer more vegetables in your soup. The base recipe uses 3 cups of finely chopped florets.
- → Why isn't my soup thickening?
- The soup thickens when the flour is cooked with butter and milk is slowly added while stirring constantly. Make sure to cook until the mixture begins to thicken before reducing heat.
- → How can I adjust the consistency?
- If the soup is too thick, thin it with additional milk to reach your desired consistency. Add milk gradually while stirring to maintain the creamy texture.