Description
A creamy, comforting broccoli cheese soup recipe loaded with tender broccoli, rich sharp cheddar, and Parmesan cheese. Perfect for weeknight dinners or a cozy lunch, this one-pot soup is ready in just 35 minutes.
Ingredients
4 cups broccoli florets (fresh or frozen)
1 tbsp olive oil or butter
1 onion, finely chopped
2 cloves garlic, minced
3 cups vegetable broth (or chicken broth)
1 cup milk (dairy or plant-based)
1 cup heavy cream (or coconut cream substitute)
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 tbsp all-purpose flour (or gluten-free flour alternative)
1/2 tsp paprika
Salt and pepper to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
- Sprinkle in the flour, stirring constantly for 1 minute to form a roux.
- Gradually pour in the broth while stirring to prevent lumps. Bring to a simmer.
- Add broccoli florets to the pot. Cook for 8-10 minutes, or until tender.
- Use an immersion blender to purée part of the soup, leaving some chunks intact. Alternatively, blend half the soup and return it to the pot.
- Stir in milk, heavy cream, and paprika. Let the soup simmer for 5 minutes.
- Gradually mix in cheddar and Parmesan cheese, stirring until melted. Season with salt and pepper.
- Serve hot, garnished with extra cheese, croutons, or paprika if desired.
Notes
Vegan Option: Substitute with plant-based milk, coconut cream, vegan cheese, and a butter alternative.
Gluten-Free Option: Use cornstarch or rice flour instead of all-purpose flour.
Storage: Store in the fridge for up to 3 days. Avoid freezing due to cheese and cream separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 310 kcal
