Description
This creamy Broccoli Cheese Soup combines tender broccoli florets with sharp cheddar and Parmesan cheeses in a smooth, comforting base made rich with cream and milk. The soup is lightly thickened with a roux, then partly pureed to create a perfect balance of chunky and velvety texture. Ideal for a cozy meal, this recipe is quick to prepare and easily adaptable with dairy or dairy-free options.
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)
Cheeses & Seasonings
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp all-purpose flour (or gluten-free flour alternative)
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat the base: Heat olive oil or butter in a large pot over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Create the roux: Sprinkle in the flour, stirring constantly for 1 minute to cook the flour and form a roux that will thicken the soup.
- Add broth: Gradually pour in the vegetable or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer.
- Cook the broccoli: Add the broccoli florets to the pot. Cook uncovered for 8-10 minutes, until the broccoli is tender but still vibrant.
- Blend partially: Use an immersion blender to purée part of the soup directly in the pot, leaving some chunks intact for texture. Alternatively, blend half the soup in a blender and return it to the pot.
- Add dairy and spices: Stir in the milk, heavy cream, and paprika. Allow the soup to simmer gently for 5 minutes to combine flavors and thicken slightly.
- Melt the cheese: Gradually add shredded cheddar and grated Parmesan cheeses, stirring constantly until melted and fully incorporated. Season with salt and pepper to taste.
- Serve: Serve the soup hot, garnished with additional cheese, croutons, or a sprinkle of paprika if desired.
Notes
- You can use frozen broccoli if fresh is unavailable; just ensure not to overcook to maintain texture.
- For a dairy-free version, substitute milk and cream with plant-based alternatives like almond milk and coconut cream.
- The soup thickens as it cools; reheat gently with a splash of broth or milk to restore consistency.
- Using an immersion blender allows you to control the texture — blend more for creamier soup or less for chunkier.
- Adjust seasoning with salt and pepper at the end since broth and cheese add saltiness.
