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I love creamy and cheesy broccoli and cheese soup. It is so warm and comforting with the cheddar cheese flavor mixed with fresh broccoli. Broccoli and cheese soup is one of my favorite types of soups to eat during the cold months. The soup is made on the stove-top and takes about 40 minutes to cook. The soup is creamy made with both chicken broth and milk. Shredded cheddar cheese is used because the cheddar cheese flavor and broccoli go together perfectly. I chose to use fresh broccoli florets in the soup, but if you would rather you can use frozen broccoli florets instead.
The soup is started with a roux to help thicken the soup. To make the roux, melt butter in a large saucepan over medium heat. Cook minced garlic and diced red onion in the butter until fragrant. Add flour to the butter and cook it for a minute to brown it, this creates the roux. Add broccoli florets into the saucepan along with chicken broth, milk and seasonings. Let the broccoli simmer and the mixture cook for 20-25 minutes, until the broccoli is fork tender and the mixture is thickened. Blend the soup in batches, or use an immersion blender to blend it until it is smooth. If you want more broccoli chunks in the soup, you can blend it less. Return the soup to the saucepan and stir in the shredded cheddar cheese. Continue to cook the mixture, stirring constantly for another 10-15 minutes until the cheese is fully melted and the soup is smooth.
Broccoli and Cheese Soup
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1/2 cup diced red onion
- 3 cups broccoli florets
- 4 cups chicken broth
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
Instructions
- Melt butter in a large saucepan over medium heat. Add minced garlic and diced red onion. Cook until fragrant. Add in flour and cook for a minute to brown.
- Add in broccoli florets, chicken broth, milk, salt, pepper and garlic powder. Let simmer over medium heat, whisking constantly until thickened, about 20-25 minutes.
- Blend soup in batches until smooth. Return to saucepan over medium heat. Add in shredded cheese, stir until fully melted. Let cook, whisking constantly for another 10-15 minutes.