Best Ever Broccoli Cheese Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
712 kcal
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Course
Main Course
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Cuisine
American
Best Ever Broccoli Cheese Soup
Description
This broccoli cheese soup recipe starts by sautéing garlic in melted butter, then stirring in onion powder and flour to create a thick roux base. Chicken broth and half and half are added gradually and brought to a boil, cooking until the broccoli becomes tender. The soup is finished by stirring in freshly grated sharp cheddar and parmesan cheese, which melt smoothly to provide richness and depth without graininess.
The finely chopped fresh broccoli integrates well into the creamy broth, offering subtle vegetable texture rather than large pieces. Using freshly shredded cheeses from blocks prevents the gritty texture caused by pre-shredded cheeses coated with anti-caking agents. The flavor is savory and cheesy with gentle garlic and onion undertones.
This soup can be served warm as a filling starter or main dish. Its richness can be adjusted by substituting some half and half with heavy cream for a creamier version, or using fat-free half and half for a lighter option. The recipe notes highlight the importance of using fresh cheeses to achieve the best smooth melting texture.
Ingredients
- 6 tablespoons butter
- 3 teaspoons garlic minced
- 1 teaspoon onion powder
- ½ cup flour
- 3 cups chicken broth
- 4 cups half and half I use fat free, see note
- 4 cups broccoli finely chopped, fresh florets
- 2 tespoons salt or to taste
- ½ teaspoon black pepper or to taste
- 2 cups cheddar cheese see note, freshly grated, sharp
- ½ cup Parmesan Cheese see note, freshly grated
Instructions
- In a large stock pot, melt butter then add garlic and saute for 1-2 minutes until browned. Add onion powder and flour and stir until mixture clumps together and there are no more streaks of flour.
- Gradually whisk in chicken broth, followed by half and half. Bring to a boil, add broccoli and boil until broccoli is tender.
- Stir in salt, pepper, cheddar cheese, and parmesan cheese. Once cheeses are completely melted, taste and add salt and pepper if needed, then serve.
Notes
- Always grate cheddar and parmesan cheese fresh from the block to avoid a gritty texture caused by pre-shredded cheese coatings.
- Use fat free half and half as indicated for a lighter soup, or swap one cup for heavy cream to increase richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 33g | 11% |
| Protein | 32g | 64% |
| Fat | 52g | 80% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 162mg | 54% |
| Sodium | 1535mg | 64% |
| Potassium | 879mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 97mg | 108% |
| Calcium | 889mg | 89% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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