Broccoli Cheese Soup Recipe
While cheese and broccoli have been paired together for centuries, broccoli cheese soup as we know it gained popularity in the mid-20th century.
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden spoon
- Ladle
- Sharp knife and cutting board
- Grater (for shredding cheese and carrots)
Ingredients
- 4 cups fresh broccoli florets (or 1 lb frozen broccoli)
- 1 medium onion, finely chopped
- 2 medium carrots, shredded
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon paprika
- Salt and black pepper to taste
- Optional: ¼ teaspoon cayenne pepper for a hint of spice
Instructions
- Prepare the VegetablesWash and chop the broccoli into small, bite-sized florets. Peel and shred the carrots. Finely chop the onion and mince the garlic.
- Sauté the VegetablesIn a large pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, and carrots. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
- Create the RouxSprinkle the flour over the sautéed vegetables and stir constantly for about 1-2 minutes. This step helps thicken the soup later.
- Add the BrothSlowly pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Cook the BroccoliAdd the broccoli florets to the pot. Cover and cook for about 10 minutes, or until the broccoli is tender but not mushy.
- Incorporate the DairyLower the heat to medium-low. Stir in the milk and heavy cream, allowing the soup to warm but not boil.
- Melt the CheeseGradually add the shredded cheddar cheese, stirring until it’s fully melted and the soup is creamy. Season with paprika, salt, black pepper, and cayenne pepper (if using).
- Adjust ConsistencyIf the soup is too thick, add a splash of broth or milk until the desired consistency is reached.
- Serve and EnjoyLadle the soup into bowls and garnish with extra shredded cheese or a sprinkle of paprika. Serve with crusty bread or crackers for dipping.