Best way to grow a 5-Star Broccoli Cheese Soup
This recipe delivers a rich and creamy broccoli cheese soup, perfect for a comforting meal. It's packed with flavor and sure to be a crowd-pleaser.
Equipment
- Large Pot
- Whisk
- Ladle
Ingredients
Main Ingredients
- 4 cups broccoli florets
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation
- In a large pot, bring chicken broth to a boil and add broccoli florets; cook until tender, about 5-7 minutes, then remove broccoli and set aside, reserving the broth.
- In the same pot, melt butter over medium heat, then sauté chopped onion until softened and fragrant, about 3-5 minutes.
- Add minced garlic and cook for another minute until aromatic, being careful not to burn it.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the reserved chicken broth and milk until smooth, then bring to a simmer, stirring occasionally, until the mixture thickens slightly.
Cooking
- Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Return the cooked broccoli to the pot and gently stir to combine.
- Season with salt and black pepper to taste, adding more if needed.
- Serve hot and enjoy your 5-star broccoli cheese soup!
Notes
For an extra rich flavor, use a sharp cheddar cheese. You can adjust the consistency of the soup by adding more milk or broth if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.