Broccoli Cheese Soup

5 from 2 votes

This creamy broccoli and cheese soup is quick, comforting, and packed with flavor. It’s perfect for family dinners or a cozy meal anytime!

Prep Time15

Cook Time30

Total Time45

Course: Cheesy, Creamy, Dinner, Main Course, Soup

Cuisine: American

Servings:

Calories: 511kcal

Author: Shauna

8 tablespoons salted sweet cream butter
1 cup finely chopped sweet yellow onion
1 tablespoon fresh minced garlic
⅓ cup all-purpose flour
2½ cups chicken broth
2 cups whole milk
1 cup heavy cream
3½ cups fresh broccoli florets
3½ cups fresh shredded extra sharp cheddar cheese plus ¼ cup for optional garnish
½ cup shredded parmesan cheese
1½ teaspoons kosher salt
1 teaspoon fresh cracked black pepper

Using a 4-5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.
Add the onion and cook uncovered for 4-5 minutes, or until the onion is softened and translucent, stirring constantly.
Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
Add the flour, and cook for 1 minute, stirring constantly.
Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10-12 minutes, or until the broccoli softens.
Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.

You can also make this soup in a Dutch oven if you prefer.
Garlic can burn easily, so keep stirring and don’t let it sit too long in one spot.
This step is crucial for creating a roux, which will thicken the soup. Make sure the flour is fully incorporated and cooked through to avoid any raw flour taste.
For a smoother soup, blend it with an immersion blender or in a food processor. You can also lightly mash the broccoli with a potato masher.