Broccoli Cheese Soup -

Broccoli Cheese Soup

This warm broccoli cheese soup is creamy, cheesy, and full of tender broccoli, making it a comforting dish for cold days and family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, lunch, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups broccoli florets, chopped small Chop broccoli small so it cooks fast and blends well.
1 small onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all purpose flour
3 cups chicken or vegetable broth
1 cup milk or half and half For a richer soup, use half and half or add a splash of cream.
2 cups shredded cheddar cheese Use sharp cheddar for more flavor, mild cheddar for a softer taste.
to taste salt and pepper Taste and season at the end, cheese can add salt.
optional grated carrot or a pinch of mustard powder Optional for extra flavor.

Method

Preparation

Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and cook for 1 minute.
Stir in flour, cook for 1 minute to make a light roux.

Cooking

Slowly add broth while stirring, so the soup stays smooth.
Add broccoli, bring to a simmer, cover and cook until broccoli is tender, about 10 minutes.
Use an immersion blender for a smooth soup, or mash some broccoli with a spoon for a chunkier texture.
Stir in milk, then lower heat. Add cheese a little at a time, stirring until melted and smooth. Do not boil after cheese is added.
Taste and add salt and pepper. If the soup is too thick, add a splash of milk or broth.

Serving

Serve hot, with extra cheese on top if you like.

Notes

Serve with crusty bread or garlic toast for dipping. Top with extra shredded cheddar, croutons, or crispy bacon bits. Offer a side salad to make a light meal. Spoon into bread bowls for a fun serving idea. Pair with a sandwich, like a grilled cheese, for a classic combo.