Creamy Broccoli Cheese Soup – Rich Velvety
This Broccoli Cheese Soup is creamy, rich, and packed with fresh flavor.Tender broccoli is simmered in a buttery, cheesy broth.Sharp cheddar creates a smooth, velvety texture.It’s easy to prepare in under 40 minutes.Perfect for cozy dinners, lunches, or family gatherings.A comforting classic that never goes out of style.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable or chicken broth
- 3 cups fresh broccoli florets, chopped
- 1 cup carrots, grated (optional)
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup heavy cream
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and sauté until soft and translucent.
- Stir in garlic and cook for 1 minute.
- Sprinkle in flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually add milk while whisking to prevent lumps.
- Pour in broth and bring to a gentle simmer.
- Reduce heat to low and stir in heavy cream.
- Slowly add shredded cheddar, stirring until melted and smooth.
- Season with salt and pepper.
- Blend partially for a smoother texture (optional).
- Serve warm.
Notes
- Use freshly grated cheese for smoother melting.
- Avoid pre-shredded cheese as it may cause graininess.
- Do not boil after adding cheese.
- Chop broccoli into small pieces for even cooking.
- Add extra broth if soup becomes too thick.
- Use sharp cheddar for stronger flavor.
- Adjust seasoning after cheese melts.
- Store leftovers in the refrigerator for up to 3 days.