Delicious easy Creamy Broccoli Cheese Soup recipe Quick weeknight dinner This cheesy homemade soup is comfort food at its finest Enjoy it tonight
Ingredients
Broccoli (fresh or frozen)
Sharp cheddar cheese
Gruyère or Monterey Jack cheese (optional)
Onion
Garlic
Butter
Chicken broth (low sodium)
Flour
Milk or half-and-half
Heavy cream (optional)
Salt
Pepper
Nutmeg
Instructions
Wash and chop the broccoli into small, bite-sized florets. Dice the onion and mince the garlic. Grate the cheese.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the softened onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth, making sure to break up any lumps. Bring to a simmer.
Add the broccoli florets to the pot. Cook until tender-crisp, about 8-10 minutes.
Reduce heat to low. Gradually add the grated cheese, stirring until melted and smooth. Add cheese in small batches.
If the soup is too thick, add more chicken broth or milk. If it’s too thin, simmer for a few more minutes.
Stir in the milk or half-and-half and heavy cream (if using). Season with salt, pepper, and nutmeg. Taste and adjust.
For an ultra-smooth soup, use an immersion blender to partially or fully blend the soup.
