Here’s a creamy, cozy Broccoli Cheese Soup—thick, cheesy, and perfect with bread or rolls.
🥦🧀 Broccoli Cheese Soup
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk gives best texture)
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets (chopped small)
- 1 cup shredded carrots (optional)
- 2 cups shredded cheddar cheese
- Salt & black pepper to taste
- 1/4 tsp paprika or mustard powder (optional, boosts flavor)
Instructions
1. Sauté base
In a pot, melt butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Add garlic and cook for 30 seconds.
2. Make roux
Stir in flour and cook for 1–2 minutes, stirring constantly. This helps thicken the soup.
3. Add liquids
Slowly whisk in milk and broth until smooth.
4. Cook vegetables
Add broccoli (and carrots if using). Simmer for 10–15 minutes until broccoli is tender.
5. Add cheese
Lower heat and stir in cheddar cheese until melted and creamy. Do not boil after adding cheese.
6. Season
Add salt, pepper, and optional paprika or mustard powder. Adjust to taste.
Tips
- Blend part of the soup if you want it thicker and smoother.
- Use sharp cheddar for stronger flavor.
- Add a splash of cream for extra richness.
- Serve in a bread bowl for a restaurant-style feel.
If you want, I can also give you a Panera-style copycat version, a low-calorie version, or a slow cooker recipe.
