The Best Homemade Broccoli Cheese Soup

Ingredients

For 6 generous servings

Vegetables & Aromatics

• 4 cups fresh broccoli florets (400g / 14 oz) – frozen works too!
• 1 medium onion, diced (150g / 5.3 oz)
• 2 cloves garlic, minced (6g / 0.2 oz)

Base & Dairy

• 3 tablespoons unsalted butter (42g / 1.5 oz)
• 3 tablespoons all-purpose flour (24g / 0.8 oz)
• 4 cups low-sodium chicken or vegetable broth (960ml / 32 fl oz)
• 2 cups milk, whole or 2% (480ml / 16 fl oz)
• 1 cup heavy cream (240ml / 8 fl oz)
• 2 cups sharp cheddar cheese, freshly shredded (200g / 7 oz)

Seasonings

• ½ teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper to taste

Detailed Instructions

1. Preparation is Key

I always start by having all ingredients measured and ready. Here’s my prep sequence:

• Cut broccoli into uniform, bite-sized florets
• Dice onion into small, even pieces
• Mince garlic finely
• Shred cheese fresh from the block (pre-shredded cheese often contains anti-caking agents that can affect the texture)

2. Building the Flavor Base

I begin with the crucial step of developing flavor:

1. In a large, heavy-bottomed pot or Dutch oven, I melt the butter over medium heat
2. Once the butter is bubbling but not brown, I add the diced onion
3. I cook the onion for 2-3 minutes until translucent
4. Then I add the minced garlic and cook for another 30 seconds until fragrant

3. Creating the Perfect Roux

The roux is crucial for a silky-smooth soup:

1. I sprinkle the flour evenly over the sautéed vegetables
2. While stirring constantly with a wooden spoon, I cook for 1-2 minutes
3. The mixture should smell slightly nutty but not brown
4. This step cooks out the raw flour taste and ensures proper thickening

4. Adding Liquids

Patience is key for a smooth consistency:

1. I slowly pour in the broth while whisking continuously
2. Once incorporated, I add the milk and cream
3. I bring the mixture to a gentle simmer, stirring occasionally
4. The liquid should start to thicken slightly

5. Cooking the Broccoli

Proper broccoli cooking ensures perfect texture:

1. I add the broccoli florets to the simmering liquid
2. Cook for 10-12 minutes until tender but still bright green
3. Test with a fork – it should pierce easily but not be mushy

6. Achieving the Perfect Consistency

For texture, I use one of these methods:

• For chunky soup: Leave as is
• For partially smooth: Use an immersion blender briefly
• For silky smooth: Blend longer with immersion blender or transfer in batches to a regular blender

7. Adding the Cheese

The final steps require attention to detail:

1. Reduce heat to low (this is crucial to prevent cheese from becoming grainy)
2. Add cheese gradually, one handful at a time
3. Stir until each addition is fully melted before adding more
4. Season with smoked paprika (if using), salt, and pepper to taste

Serving Suggestions

I love to serve this soup with:

• Crusty artisan bread or sourdough
• Additional shredded cheese on top
• Crispy croutons
• A sprinkle of fresh cracked black pepper
• Chopped fresh chives or green onions

Storage & Reheating Tips

This soup keeps well when stored properly:

• Refrigerator: Up to 4 days in an airtight container
• Freezer: Not recommended as dairy-based soups can separate
• Reheat: Gentle heat on stovetop or microwave, stirring frequently

Nutrition Information

Per serving (1/6 of recipe)

• Calories: 420
• Protein: 18g
• Carbohydrates: 17g
• Fat: 32g
• Fiber: 3g
• Calcium: 35% DV
• Vitamin C: 80% DV
• Vitamin A: 25% DV

This luxurious soup delivers restaurant quality results while being surprisingly simple to prepare. The combination of sharp cheddar and tender broccoli creates a balanced flavor profile that’s both sophisticated and comforting. Perfect for chilly evenings or whenever you’re craving a bowl of warm, cheesy comfort.