Broccoli Cheese Soup
An easy veggie cheese soup that's ready in about 45 minutes and can be frozen for a quick weeknight meal.
Servings 4 servings
Ingredients
- ½ cup chopped onion
- ½ cup chopped carrot
- ⅓ cup chopped celery
- 2 tablespoons unsalted butter
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- ¼ cup heavy or whipping cream
- ⅓ teaspoon salt
- ⅓ teaspoon pepper
- 1 cup grated cheddar
- 3 tablespoons grated Parmesan
- 3 cups broccoli florets in pieces
- 3 cups vegetable broth chicken also works
Instructions
- Cook ½ cup chopped onion, ½ cup chopped carrot and ⅓ cup chopped celery in 2 tablespoons unsalted butter for 5 minutes over low heat. Add 1 garlic clove, minced and cook for 1 more minute being careful not to burn it.
- Sprinkle 2 tablespoons all-purpose flour, mix and cook for another 2 minutes, stirring constantly.
- Pour in a little broth and mix, breaking up all the lumps of flour. After a minute, pour in the remaining broth and ¼ cup heavy or whipping cream in a stream, mixing continuously.
- Add ⅓ teaspoon salt and ⅓ teaspoon pepper, and cook the soup for 2 minutes.
- Add 3 cups broccoli florets and 3 tablespoons grated Parmesan (reserve a little for serving), stir and cook for 10 minutes. Transfer a portion of the broccoli to a bowl with a slotted spoon or fork and set aside to use as garnish.
- Puree the soup with an immersion blender, then transfer the broccoli to the pot.
- Add ¾ cup of the shredded cheddar, reserving some for serving. Cook over low heat for 2 more minutes, whisking constantly.
- Serve with the reserved broccoli pieces and shredded cheddar. Sprinkle fresh herbs and a drizzle of cream also as garnish.
Notes
Frozen broccoli: add it to the soup during the last 15-20 minutes of simmering, adjusting the cooking time accordingly. Keep in mind that it might have a slightly softer texture than fresh broccoli.
Refrigerate promptly: if not eating immediately, once your broccoli cheddar soup has cooled to room temperature, store it promptly in airtight containers to minimize the risk of bacterial growth. Rapid cooling helps maintain the soup's quality and safety. Consume it within 3-4 days for the best quality.
