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Homemade Savory Broccoli Cheese Soup
I tweaked this recipe during our frosty Minnesota winters. It's total comfort food - smooth and velvety with soft broccoli chunks and plenty of gooey cheese. My kids start asking for this soup the moment it gets chilly outside. There's just something about making it from scratch that tastes way better than anything you'd find at a restaurant.
What I really like is how this soup comes together so fast when evenings are hectic. The ingredients aren't fancy but they create amazing flavor. Even the fussiest eaters in my house want more when this is on the menu. There's nothing quite like dipping a chunk of crusty bread into a steaming bowl of this cheesy goodness when it's freezing outside.
What Makes This Soup Special
- All-Purpose Flour: ¼ cup; makes the soup perfectly thick.
- Parmesan Cheese: ¼ cup, freshly grated; my hidden ingredient for extra flavor depth.
- Chicken Broth: 2 cups; you can swap in vegetable broth too.
- Yellow Onion: 1 small, finely diced; creates the soup's flavor foundation.
- Fresh Broccoli: 4 cups florets; cut small for faster cooking and smoother texture.
- Heavy Cream: ½ cup; gives that wonderful richness.
- Garlic: 1 clove, minced; boosts the savory flavors.
- Sharp Cheddar Cheese: 2 cups, freshly grated; for that bold cheesy taste.
- Milk: 2 cups; works great with either low-fat or whole.
- Butter: 4 tbsp; adds that lovely buttery taste.
- Salt and Pepper: To taste; add carefully after the cheese goes in.
The Cooking Process
- Season and Serve
- Add salt and pepper how you like it. Enjoy while hot with extra cheese, crusty bread, or some crackers.
- Add Cream and Cheeses
- Mix in heavy cream, cheddar cheese, and parmesan cheese after removing from heat until everything's melted together.
- Cook Broccoli
- Turn heat to low and let the soup simmer, giving it a stir now and then, until broccoli gets soft, around 6–8 minutes.
- Add Liquids
- Slowly whisk in milk and chicken broth. Add the chopped broccoli and bring everything to a simmer, stirring often until it thickens up.
- Make a Roux
- Put garlic and flour in the pot, and keep stirring for 1 minute to cook the flour through.
- Sauté Onion
- Melt butter in a big pot over medium-high heat. Toss in onions and cook them, stirring often, until they're soft, about 4–5 minutes.
Helpful Tips From My Kitchen
After making this soup countless times, I've picked up some handy tricks. I always cut the broccoli into tiny pieces so it cooks the same all over. Taking a minute to grate cheese fresh really helps it melt better. My biggest discovery was adding cheese after turning off the heat - it keeps the soup super smooth. I always wait to add salt at the end since the cheese already brings lots of saltiness.
Storing Your Leftover Soup
You can keep this soup in your fridge for about 3 days. I warm it up slowly on the stove or in the microwave at low power, stirring it a lot. Don't try freezing it though - dairy gets weird when you thaw it out. But truthfully, we rarely have any left in my house because my family usually finishes every last drop.
Recipe Questions & Answers
- → Which cheese is best to use?
- Grab blocks of cheddar and shred them fresh for that perfect texture. Use sharp cheddar for a mild kick or extra sharp for a stronger flavor. Steer clear of pre-shredded cheese.
- → How do I prep the broccoli?
- Stick to the florets from about 2 broccoli heads, diced finely into 1/2-inch bits. About a pound of broccoli crowns works great, and trim most of the stems away.
- → Can I add extra broccoli?
- Absolutely! Feel free to bump up the broccoli to around 4 cups instead of the original 3 cups if you want more of the veggie in your dish.
- → Why won’t my soup thicken?
- Make sure you let the flour cook with the melted butter first, then slowly whisk in milk until the mix thickens before turning down the heat.
- → How do I fix the thickness?
- If it feels too thick, just add milk little by little while stirring until it reaches the consistency you want. Be gentle so it stays creamy.