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Creamy Comfort in a Bowl Easy Broccoli Cheese Soup

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Learn how to make delicious Easy Broccoli Cheese Soup. Easy recipe with step-by-step instructions.

Ingredients

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  • 4 cups fresh broccoli florets (about 2 large crowns)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (or vegetable broth for a vegetarian version)
  • 2 cups whole milk or heavy cream
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • Optional: a pinch of cayenne pepper or hot sauce for a little kick
  • Optional garnish: chopped fresh chives or a sprinkle of Parmesan cheese

If you’re looking to make this soup even quicker, you can swap out fresh broccoli for frozen florets—just be sure to thaw and drain them well first. I also like to keep shredded cheese on hand for easy melting, but a good quality block cheese grated fresh always makes a difference in flavor and texture.

Instructions

  1. Start by preparing your broccoli. If using fresh, rinse the crowns thoroughly and chop into small florets. Blanch the broccoli in boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and set aside. If using frozen broccoli, thaw and drain excess moisture.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. I always remind myself of my grandma’s advice—don’t rush the aromatics; they form the flavor base for the soup.
  3. Add the minced garlic and cook for another minute until fragrant. Be careful not to brown the garlic too much; it can turn bitter if overcooked.
  4. Sprinkle the flour over the butter and onion mixture, stirring constantly to create a smooth roux. Cook for about 1-2 minutes to eliminate the raw flour taste. This step is crucial for thickening the soup without any lumps.
  5. Gradually pour in the chicken broth, whisking continuously to combine everything smoothly. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-4 minutes. I find that this step mimics the comforting, velvety texture I remember from my grandma’s kitchen.
  6. Stir in the milk or heavy cream, then add the prepared broccoli florets. Reduce the heat to low and simmer for an additional 10 minutes, stirring occasionally. The soup should become creamy and the broccoli tender but not mushy.
  7. Once the broccoli is cooked to your liking, add the shredded cheese gradually, stirring constantly until melted and smooth. Season with salt, pepper, and optional cayenne or hot sauce. Taste and adjust seasoning if needed. I like to finish with a sprinkle of fresh chives or Parmesan for extra flavor.
  8. Serve hot, garnished with additional cheese or herbs if desired. I love serving this soup with crusty bread or a simple side salad for a complete, cozy meal.

Find it online: https://artofeasycooking.com/easy-broccoli-cheese-soup/