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Broccoli Cheese Soup Recipe

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4.4 from 23 reviews

This creamy and comforting Broccoli Cheese Soup combines tender broccoli florets and julienned carrots with a rich blend of cheddar and Parmesan cheeses in a flavorful seasoned broth. Perfect for a cozy lunch or dinner, this soup features a smooth texture with just a hint of spice and depth from Worcestershire and hot sauce.

Ingredients

Soup Base

  • 6 tablespoons butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 3 cups half and half (half milk/half light cream)
  • 1 chicken bouillon cube

Vegetables

  • 3-4 cups finely diced broccoli florets fresh or frozen
  • ¾ cup carrots julienned

Cheese

  • 2 ½ cups cheddar cheese shredded
  • ¼ cup Parmesan cheese grated

Seasonings

  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 pinch nutmeg

Instructions

  1. Prepare Ingredients: Shred or grate the cheddar and Parmesan cheeses and set aside. Measure out all other ingredients before starting.
  2. Sauté Onions: Melt butter in a large soup pot over medium heat. Add diced onions and stir occasionally, cooking until they soften, about 5 minutes.
  3. Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, hot sauce, mustard powder, pepper, paprika, and nutmeg. Cook for 1 more minute to develop flavors.
  4. Create Roux: Sprinkle in the flour and stir constantly for 1-2 minutes until the raw flour taste disappears, forming a roux to thicken the soup.
  5. Add Liquids: Gradually whisk in chicken broth in small splashes, stirring continuously to avoid lumps. Repeat with the half and half, then add the chicken bouillon cube, stirring to combine.
  6. Simmer and Thicken: Bring the mixture to a gentle bubble and simmer uncovered for 5-7 minutes, stirring occasionally and scraping the bottom with a spatula to prevent sticking, allowing the soup to thicken.
  7. Cook Vegetables: Add diced broccoli and julienned carrots. Partially cover the pot and cook over gentle heat for about 10 minutes until broccoli is fork tender, stirring occasionally and adjusting heat as needed.
  8. Blend for Texture (Optional): Use an immersion blender to briefly blend one spot of the soup, then stir to maintain some texture.
  9. Add Cheese: Reduce heat to low and gradually stir in the shredded cheddar and grated Parmesan until fully melted and smooth.
  10. Serve: Ladle the soup into bowls and enjoy warm.

Notes

  • For a vegetarian version, substitute vegetable broth and omit the chicken bouillon cube or use vegetarian bouillon.
  • Use fresh broccoli for better texture, but frozen broccoli works well in a pinch.
  • Adjust hot sauce amount to control soup spiciness according to your preference.
  • To make the soup thicker, increase flour by 1 tablespoon and cook the roux slightly longer before adding liquids.
  • Serve with crusty bread or crackers for a complete meal.

Find it online: https://dishesbydiana.com/broccoli-cheese-soup-recipe/