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Get ready for a 30-minute wonder! This super simple Broccoli Cheese Soup blends velvety, cheesy flavors with soft broccoli bits. It's just like what you'd get at your favorite spot but made right in your own kitchen – great for snuggling up or grabbing a quick bite.
What You'll Need
- Chopped Fresh Broccoli Florets: Brings crunch and nutrients, making your soup both tasty and good for you.
- Milk: Forms the silky foundation, giving your soup that smooth feel everyone loves.
- Chicken Broth: Brings a tasty kick without taking over the cheese flavor.
- Shredded Cheddar Cheese: The star player that makes this soup so wonderfully cheesy and creamy.
- Heavy Cream: Turns your soup extra indulgent with amazing thickness.
- Butter: Gets your onions going and adds that can't-miss buttery taste.
- Finely Chopped Yellow Onion: Adds a touch of sweetness and boosts the overall taste.
- Finely Shredded Parmesan Cheese: Packs an extra punch and deepens the cheesy goodness.
- Minced Garlic: Gives a light hint that works beautifully with the other flavors.
- All-Purpose Flour: Makes your soup nice and thick, more like a hearty chowder.
- Salt and Black Pepper: These basics make all the other flavors pop and come together.
Making It Happen
- Step 1: Sauté the Onions
- Get your butter melting in a big pot over medium-high heat. Toss in those chopped onions and keep them moving for about 4 to 5 minutes until they're nearly soft.
- Step 2: Add Garlic and Flour
- Mix in your garlic and flour, letting them cook for a minute. Keep stirring the whole time so nothing burns – this step will make your soup thick and yummy.
- Step 3: Add Liquids and Broccoli
- Slowly pour in milk while whisking, then add your chicken broth. Dump in the broccoli pieces and stir until things start getting thicker. Let it bubble gently.
- Step 4: Cook the Broccoli
- Turn down the heat and let everything simmer for 6 to 8 minutes. Stir now and then until your broccoli gets tender and the soup thickens up nicely.
- Step 5: Add Cream and Cheeses
- Take the pot off the heat and pour in your heavy cream. Then gradually sprinkle in both cheeses, stirring until they melt completely and your soup looks smooth and creamy.
- Step 6: Season and Serve
- Add salt and pepper to match your taste buds. Serve it up while it's hot, maybe with some extra cheddar on top if you're feeling fancy.
How to Serve & Store
- Enjoy this soup steaming hot with a handful of extra cheddar sprinkled on top.
- Make it a full meal with some crunchy bread, a simple salad, or a few croutons.
- Got leftovers? They'll stay good in your fridge for about 3 days in a sealed container.
- When you want more, warm it up slowly on the stove and stir every so often. If it's gotten too thick, splash in a bit more milk or broth.
Quick Tips
- Want it thicker? Just toss in another spoonful of flour when you're cooking the onions.
- For an extra decadent bowl, swap half the milk with more heavy cream.
- Like it with a kick? Toss in some red pepper flakes or a few drops of hot sauce before digging in.
Pro Chef Advice
- Chef Ina Garten says skip pre-shredded stuff and grate your cheddar yourself for a better melt.
- Chef Alton Brown swears by using fresh broccoli instead of frozen for the tastiest soup texture.
- Chef Emeril Lagasse drops in a tiny bit of nutmeg to make the cheese flavor really shine.
What Makes This So Good
- This soup hits all the right notes – it's smooth, warming, and loaded with cheese in every spoonful.
- The way fresh broccoli plays against two different cheeses creates flavors you can't stop eating.
- You won't believe how fast it comes together, perfect when you need comfort food on a hectic evening.
Mix It Up
- Cutting carbs? Try xanthan gum instead of flour or just leave the thickener out completely.
- Throw in some crispy bacon bits for an amazing smoky twist.
- Need a meat-free version? Just swap vegetable broth for the chicken broth.