In my opinion, Cheese and Broccoli Soup the ultimate comfort food! It’s deliciously cheesy, rich, creamy, and exactly what a warm bowl of comfort food should be. This soup is truly one of the best bowls of cheese and broccoli I’ve had in a long time! Made with minimal ingredients, it’s hearty, loaded with broccoli, brimming with fresh flavours and it’s easy to make. Bring on sweater weather, I’m ready!
Pin this recipe and get ready to make this warm and cozy soup all winter long. Soups really do make the colder months much more bearable - am I right?
For a step by step video on how to make this Tasty Cheese and Broccoli Soup visit my Instagram @kitchenconfession
The Best Cheese and Broccoli Soup
Prep Time: 15 minutes
Cook Time
: 45 minutes
Total Time: 60 minutes
Serves: 3-4 decent sized bowls
INGREDIENTS
1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken stock
2 cups half-and-half cream
3-4 cups broccoli florets and stems, diced into bite-size pieces
2 large carrots, peeled, and sliced into thin rounds, about 1/16th-inch
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper
8 - 10 ounces (280g) grated aged cheddar cheese, reserve a bit to garnish bowls
INSTRUCTIONS
In a large heavy-bottom pot, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 4 minutes.
Add the garlic and cook about 30 seconds. Using a spoon, scoop the onion and garlic mixture from the pot onto a plate and set aside.
In the same pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. this is called a roux and it’s a very important step do not skip or soup will not reach the desired thickness.
Continue whisking and slowly add the vegetable stock. and repeat this process for the half-and-half cream.
Stop whisking, and allow the mixture to simmer (not boil) over low heat for about 15 to 20 minutes.
While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, the onion and garlic to the pot, mix to incorporate.
Add the salt, pepper, paprika, dry mustard powder, and cayenne (if you are using it). Stir to combine.
Stirring intermittently, while simmering soup over low heat for about 20 minutes, or until it has reduced and thickened.
While soup simmers, grate the aged cheddar cheese. Do not use pre-grated cheese in zip top bags because that cheese is resistant to melting and will change the texture and taste of the soup. After 20 minutes, add grated cheese, reserving a small amount for garnishing the bowls when serving. Give the soup a couple of stirs, the cheese will melt in and transfer soup to bowls, garnish with reserved cheese, and serve immediately.
RECIPE NOTES AND TIPS
Store soup in an airtight container for 5 to 7 days in the fridge.
Milk alternative, whole milk or 2% milk will work but soup won’t be as creamy.
I recommend using fresh broccoli, but if you are tight on time a bag of frozen broccoli florets will work.
Keep this soup vegetarian by using vegetable broth in place of the chicken broth and milk alternative in place of the cream.
TOOLS I USED IN THIS RECIPE
Whisk | Heavy Bottom Pot | Wooden Spoon | Soup Bowls | Ladle | Box Grater
