Description
Indulge in a bowl of this luxuriously creamy broccoli cheese soup. Loaded with tender broccoli florets, a medley of cheeses, and aromatic seasonings, this comforting soup is a delightful treat for the taste buds.
Ingredients
Scale
Soup Base:
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
Soup Mixture:
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Create Roux: Sprinkle in flour and whisk constantly for 1–2 minutes to form a roux. Slowly add milk while whisking to avoid lumps, then pour in the broth. Continue whisking until smooth and slightly thickened.
- Add Vegetables: Add broccoli, carrots, salt, pepper, and paprika. Bring to a simmer, reduce heat to low, and cook uncovered for 15–20 minutes, or until the broccoli is tender.
- Blend Cheeses: Turn off the heat and stir in cheddar and mozzarella cheeses until melted and smooth. Adjust seasoning if needed.
- Adjust Consistency: For a smoother texture, use an immersion blender to partially or fully blend the soup, or leave it chunky for a more rustic feel.
- Serve: Serve hot with crusty bread or a side salad.
Notes
- You can substitute heavy cream for some of the milk for a richer soup.
- Fresh or frozen broccoli works well—no need to thaw if using frozen.
- For a vegetarian version, use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
