Description

This Creamy Broccoli Cheese Soup combines tender broccoli florets with sharp cheddar cheese in a luscious, velvety broth. Perfect as a comforting bowl for chilly days, this recipe features a smooth texture achieved with an immersion blender and is seasoned with garlic, onions, and optional paprika for a gentle smoky flavor. Garnish with crispy croutons for an added crunch.

Ingredients

Scale

Vegetables and Aromatics

4 cups fresh broccoli florets
1 cup chopped onion
2 cloves garlic, minced

Liquid and Dairy

4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
2 cups shredded sharp cheddar cheese

Thickener and Seasonings

1/4 cup all-purpose flour
Salt and pepper to taste
1/2 teaspoon paprika (optional)

Garnish

Croutons for garnish (optional)

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Instructions

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is softened and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
Make the Roux: Sprinkle the flour into the pot with the butter, onions, and garlic. Stir constantly and cook for 1-2 minutes to form a roux, which will help thicken the soup later.
Add the Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Increase the heat and bring the mixture to a gentle boil.
Cook the Broccoli: Once boiling, add the fresh broccoli florets. Reduce the heat to a gentle simmer and cook for 10-15 minutes, until the broccoli becomes tender enough to blend.
Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and stir it back in to combine.
Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese. Continue stirring until the cheese fully melts into the soup. Season with salt, pepper, and optional paprika to taste. Adjust seasoning as needed.
Serve and Enjoy: Ladle the hot soup into bowls, garnish with croutons if desired, and serve immediately for a warm, comforting meal.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
If you prefer a thicker soup, reduce the broth slightly or add more flour carefully.
To make the soup vegan, substitute butter and cream with plant-based alternatives and use vegan cheese.
An immersion blender works best for pureeing directly in the pot, but you can also use a blender in batches.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth or cream if the soup thickens too much.