Broccoli Cheese Soup

4.65 from 17 votes

Broccoli Cheese Soup

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: broccoli cheese soup

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

5 tablespoons unsalted butter divided
1 small yellow onion finely chopped
2 cloves garlic finely minced
2 to 3 carrots sliced into thin rounds
½ teaspoon salt
¼ cup all-purpose flour
2 cups milk
2 to 3 cups low sodium chicken broth start with 2 cups and add more, if needed
1 bay leaf
16 ounces broccoli florets thaw if frozen
8 ounces low fat shredded cheddar cheese
½ teaspoon sweet paprika
¼ teaspoon ground nutmeg
salt and fresh ground black pepper to taste

Instructions

Sauté the vegetables. Melt 2 tablespoons of butter in a large saucepan or soup pot. Add the onion, garlic, carrots, and salt to the melted butter and cook over medium heat for 5 minutes. Stir frequently to prevent burning.
Whisk in the flour. Add the rest of the butter and let it melt. Whisk in the flour and continue to whisk until incorporated.
Stir in the milk and broth. Slowly add the 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. Stir in the broccoli florets, season the soup with salt and pepper, and cook the soup over medium heat for 20 minutes.
Blend it. Remove the soup from the heat, then pour it into a high-powered blender or food processor and blend until smooth. You can also use an immersion blender.
Add the remaining ingredients. Return the soup to the pot; continue to cook over medium-low heat for 1 minute. Add 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.
Serve. Remove from the heat and let it stand for a couple of minutes. Ladle the broccoli cheese soup into bowls and serve.

Video

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.

Nutrition