Broccoli Cheese Soup is the epitome of comfort food! It's wonderfully cheesy, incredibly rich and creamy, and loaded with fresh broccoli in every bite.
2 to 3cupslow sodium chicken broth,start with 2 cups and add more, if needed
1bay leaf
16ouncesbroccoli florets,thaw if frozen
8ounceslow fat shredded cheddar cheese
½teaspoonsweet paprika
¼teaspoonground nutmeg
salt and fresh ground black pepper,to taste
Instructions
Melt 2 tablespoons butter in a large saucepan or soup pot.
Add onion, garlic, carrots, and salt to the melted butter and cook over medium heat for 5 minutes. Stir frequently to prevent burning.
Add the rest of the butter and melt.
Whisk in the flour and continue to whisk until incorporated.
Slowly add milk and whisk until everything is well combined and there are no clumps.
Whisk in the chicken broth, add the bay leaf, and turn up the heat to high; bring the soup to a boil.
Add the broccoli florets, season soup with salt and pepper, and cook the soup over medium heat for 20 minutes.
Remove from heat and pour batches of the soup into a high-powered blender or a food processor, and process until smooth. You can also use an immersion blender.
Return the soup to the pot; continue to cook over medium-low heat for 1 minute. Add in the cheese and stir until melted and completely combined.
Stir in the paprika and nutmeg. Taste the soup for salt, pepper, and seasonings, and adjust accordingly.
Remove from heat.
Ladle into soup bowls and serve.
Notes
Continuously whisk, where applicable, to avoid clumps and ensure a creamy soup.
Use medium or medium-low heat and stir occasionally for a creamy soup without graininess.
Remove soup from heat once cooked to prevent separation.
Store cooled soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating. Reheat on the stovetop over medium-low heat, adding milk or cream if too thick, or microwave in 30-second intervals until warm.