Easy Broccoli Cheese Soup (Printable Version)

A creamy blend of tender broccoli and melted cheddar offers a warm, comforting dish ideal for chilly days.

# Ingredients:

→ Vegetables

01 - 250 g fresh broccoli florets, chopped
02 - 1 yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 500 ml whole milk
05 - 120 ml heavy cream
06 - 30 g unsalted butter
07 - 120 g sharp cheddar cheese, shredded
08 - 30 g Parmesan cheese, finely shredded

→ Pantry

09 - 30 g all-purpose flour
10 - 480 ml low-sodium chicken broth
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Steps:

01 - Melt the butter in a large pot over medium-high heat. Add the chopped onions and sauté, stirring frequently, for 4 to 5 minutes until they are soft and translucent but not browned.
02 - Add the minced garlic followed by the all-purpose flour to the pot. Stir continuously for about one minute, allowing the flour to coat the onions without burning, forming a roux that will thicken the soup.
03 - Slowly whisk in the milk, ensuring a smooth mixture, then add the chicken broth. Stir in the chopped broccoli florets evenly. Increase the heat and bring the mixture to a gentle simmer.
04 - Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 6 to 8 minutes until the broccoli is tender and the soup has thickened.
05 - Remove the pot from heat. Gradually stir in the heavy cream, followed by the cheddar and Parmesan cheeses in small batches, stirring thoroughly after each addition until fully melted and smooth.
06 - Adjust seasoning by adding salt and freshly ground black pepper to taste. Serve the soup hot, optionally topped with extra shredded cheddar cheese for added richness.

# Notes:

01 - Shredding cheese from a block yields the best melt and prevents graininess.
02 - Slow cooking of onions enhances sweetness and depth of flavor.
03 - Reheat gently on low heat to maintain creamy texture; add milk or broth if thickening too much.
04 - Vegetarian option: substitute chicken broth with vegetable broth.
05 - For gluten-free version, replace flour with cornstarch or omit thickener and rely on pureed vegetables.

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