Description
This comforting and hearty Broccoli Cheese Soup features fresh, tender broccoli florets simmered in a velvety, sharp cheddar cheese sauce. By utilizing a classic roux base instead of heavy cream, this restaurant-quality soup achieves a perfectly stable, rich consistency. It is a nutritious, vegetarian-friendly meal that is simple to prepare using fresh produce and basic pantry staples, making it an excellent choice for a quick weeknight dinner or a reliable meal-prep option.
Ingredients
4 cups fresh broccoli florets, cut into small bite-sized pieces
8 ounces sharp cheddar cheese, hand-shredded
4 cups vegetable broth (low-sodium)
1/4 cup all-purpose flour
1/4 cup unsalted butter
2 cups whole milk
1 small yellow onion, finely diced
Salt and black pepper to taste
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Sauté the diced onions in the butter until they are soft and translucent.
Whisk in the flour and cook for about a minute to form a smooth roux.
Slowly pour in the vegetable broth and milk while whisking constantly to prevent lumps.
Add the broccoli florets to the pot once the mixture begins to thicken.
Simmer the soup for approximately 15 minutes or until the broccoli is tender.
Remove the pot from the heat to prevent the cheese from curdling.
Gradually stir in the shredded cheddar cheese until completely melted and smooth.
Season the soup with salt and black pepper to taste before serving.
Notes
Hand-shredding your cheese is highly recommended for the smoothest melt, as pre-shredded bags contain anti-caking agents that can affect the texture. If you prefer a thinner soup, add an extra splash of vegetable broth at the end. This soup reheats well on the stovetop over low heat.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg