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Creamy Broccoli Cheese Soup Recipe

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3.8 from 36 reviews

This comforting Broccoli Cheese Soup combines tender broccoli florets with a creamy, cheesy base made from butter, flour, milk, and half-and-half. Enhanced with savory onion, a hint of nutmeg, and seasoned with salt and pepper, this soup is perfect for a cozy meal. Made with vegetable broth, it offers a rich flavor without the need for meat, making it a satisfying vegetarian option.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • ½ cup (113.5 g) unsalted butter
  • 1 yellow onion, finely chopped
  • ⅓ cup (41.67 g) all-purpose flour
  • 4 cups (976 ml) whole milk
  • 2 cups (473.18 ml) half-and-half
  • 2 cups (470 ml) vegetable broth

Vegetables and Cheese

  • 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
  • 12 ounces (340.2 g) mild cheddar cheese, shredded
  • Pinch of nutmeg
  • Salt and pepper, to taste

Instructions

  1. Prepare the Aromatics: In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
  2. Create the Roux: Sprinkle in the all-purpose flour and cook, stirring constantly, for about 2-3 minutes until the mixture is lightly golden and forms a smooth paste. This will thicken the soup and remove the raw flour taste.
  3. Add Dairy Liquids: Gradually whisk in the whole milk and half-and-half to the roux, ensuring it remains smooth without lumps. Continue cooking, stirring often, until the mixture thickens and begins to simmer gently.
  4. Cook the Broccoli: Stir in the vegetable broth and add the broccoli florets. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook until the broccoli is tender, about 10-12 minutes.
  5. Season and Blend: Add a pinch of nutmeg, salt, and pepper to taste. Using an immersion blender, partially blend the soup to your desired consistency, leaving some broccoli pieces intact for texture. Alternatively, transfer half of the soup to a blender and puree, then return it to the pot and stir well.
  6. Add the Cheese: Remove the pot from heat and stir in the shredded mild cheddar cheese until fully melted and the soup is creamy. Taste and adjust seasoning if necessary.
  7. Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with extra cheese or fresh herbs for presentation.

Notes

  • For a smoother texture, blend more of the soup or all of it if preferred.
  • Adjust the amount of cheese based on your taste and desired richness.
  • Use low-fat milk or half-and-half for a lighter version, but the soup may be less creamy.
  • Ensure you stir constantly when adding the flour to avoid lumps.
  • Broccoli stems can be peeled, chopped, and added to the soup to reduce waste.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-broccoli-cheese-soup-recipe/