This soup was delicious! I will definitely make it again! I didn’t have heavy cream so I substituted half and half and a little melted butter. It turned out great!
This is my favorite Broccoli Cheese Soup! The best texture, the best flavor, a perfect consistency and lot so broccoli cheese flavor. This soup does not disappoint!
Broccoli Cheese Soup Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 6 Tbsp butter, diced in cubes
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 Tbsp all-purpose flour
- 3 1/4 cups milk (anything but skim), then more to thin if desired
- 1 (14.5 oz can) chicken broth
- 1/2 cup heavy cream
- 3 cups finely chopped, fresh broccoli florets*
- 8 oz (2 cups) freshly shredded sharp cheddar cheese, plus more for serving
- 1 oz (1/3 cup) freshly, finely shredded Parmesan cheese
- salt and freshly ground black pepper, to taste
Instructions
- Melt butter in medium saucepan over medium high heat.
- Add in onions and cook, stirring frequently until soft, about 3 minutes.
- Add in garlic and flour, and cook for about 1 minute, stirring constantly.
- While whisking, slowly pour in milk, chicken broth and broccoli.
- Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes.
- Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted.
- Season with salt and pepper to taste. Serve warm with more cheddar if desired.
Recipe Notes
*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.
Broccoli Cheese Soup Recipe
4/
5
Oleh
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