Description
Make homemade broccoli cheese soup with creamy cheese and tender broccoli. A comforting, flavorful dish perfect for any occasion!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk (or half-and-half for a richer soup)
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese (optional, for extra flavor)
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg (optional, for a warm spice)
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon dried thyme (optional, for extra flavor)
Instructions
- Prepare the Broccoli: Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes until they’re bright green and tender. Drain and set aside.
- Cook the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 2-3 minutes to remove the raw flour taste. Gradually whisk in the milk, stirring constantly to create a smooth, thickened base.
- Simmer the Soup: Bring the soup to a simmer and cook for 10-15 minutes until the base thickens. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
- Add the Cheese: Stir in the shredded cheddar cheese and Parmesan cheese (if using) and continue to stir until the cheese is fully melted and the soup becomes creamy.
- Add the Broccoli: Add the blanched broccoli to the soup and cook for an additional 5-7 minutes until the broccoli is tender but still vibrant.
- Season the Soup: Season the soup with salt, pepper, and a pinch of nutmeg or thyme, if desired. Taste and adjust the seasoning to your liking.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or additional cheese if desired. Serve hot with crusty bread for dipping.