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A creamy, cheesy soup packed with finely chopped fresh broccoli florets, sharp cheddar, and Parmesan cheese, delivering a comforting and hearty flavor perfect for cozy meals.

Ingredients

Scale
  • 6 Tbsp butter, cut into 1 Tbsp pieces
  • 1 cup finely chopped yellow onion
  • 1 large clove garlic, finely minced
  • 1/4 cup + 3 tbsp all-purpose flour
  • 3 1/4 cups low-fat milk (additional as needed to thin)
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups packed finely chopped fresh broccoli florets
  • 10 oz (2 1/2 cups) sharp or extra sharp cheddar cheese, shredded, plus more for serving
  • 1 oz (1/3 cup) finely shredded Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Finely chop the yellow onion and finely mince the garlic.
  2. Trim broccoli crowns and chop florets into about 1/2-inch pieces (about 3 cups packed).
  3. Shred sharp cheddar and finely shred Parmesan from blocks.
  4. Cut butter into pieces.
  5. Melt butter in a pot over medium-high heat.
  6. Add chopped onions and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
  7. Add minced garlic and all-purpose flour and cook, stirring constantly, about 1 minute.
  8. While whisking, slowly pour in the milk, then add the chicken broth; stir in the chopped broccoli so it’s submerged.
  9. Stir constantly until the soup starts to thicken.
  10. Reduce heat to low and cook, stirring frequently, until the broccoli is tender, about 6 to 8 minutes.
  11. Turn off the heat and stir in the heavy cream.
  12. Add the shredded cheddar and Parmesan off the heat and mix gently until the cheeses melt and the soup is smooth.
  13. Taste and season with salt and freshly ground black pepper to taste.

Notes

Chop the broccoli small to ensure quick cooking and better texture., Dice onions finely so they cook quickly and melt into the soup., Use sharp or extra sharp cheddar for real flavor rather than mild cheddar., Parmesan adds a deep, savory complexity to the soup., Avoid boiling the roux; keep the flour and milk mixture at a simmer., Use freshly shredded cheese from blocks instead of pre-shredded for better melting and flavor., Add cheese off the heat to prevent separation or curdling., Season with salt at the end to avoid oversalting since cheese adds saltiness., You can customize the soup by swapping cheeses, making it vegetarian using vegetable broth, adding protein, extra veggies, or using gluten-free thickening agents., Purée half the soup for smoother texture while leaving some broccoli chunks for bite., Reheat gently, stirring frequently, as cheese may separate during reheating but flavor remains delicious.

Nutrition

Find it online: https://margorecipes.com/broccoli-cheese-soup-recipe-cooking-classy/