Description
This creamy Broccoli Cheese Soup is a comforting and flavorful dish perfect for chilly days. Made with fresh broccoli, carrots, sharp cheddar, and parmesan cheeses, it combines sautéed vegetables and a smooth blended base with a rich, cheesy finish. The soup is thickened with a cream and flour mixture and enhanced with dijon mustard and herbs for a deliciously satisfying meal.
Ingredients
Scale
Vegetables
- 1 cup onion, finely diced (from 1 medium onion)
- 2 cups carrots, sliced into thin rings (about 3 medium carrots)
- 4 cups broccoli florets (from 2 heads of broccoli, cut into small pieces)
Liquids and Dairy
- 2 Tbsp unsalted butter
- 4 cups low sodium chicken broth
- 1/2 cup heavy whipping cream
Seasonings and Thickeners
- 1 tsp garlic powder
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 3 Tbsp all-purpose flour
- 1 tsp dijon mustard
Cheeses
- 4 oz sharp cheddar cheese, shredded
- 2/3 cup mild parmesan cheese, shredded
- Additional shredded cheddar cheese for garnish (optional)
Instructions
- Prep and Sauté Vegetables: Prep all ingredients before cooking. In a dutch oven or medium soup pot, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced onions and sliced carrots and sauté for about 5 minutes until the onions soften and become translucent.
- Cook Broccoli in Broth and Season: Add 4 cups of low sodium chicken broth to the pot along with 1 teaspoon garlic powder, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 teaspoon thyme. Bring the mixture to a boil, then add the broccoli florets. Reduce heat to a simmer, partially cover the pot, and cook for 10 to 12 minutes until the broccoli becomes tender.
- Blend the Soup Base: Using a strainer, remove 2 cups of the cooked vegetables and set aside for later. Blend the remaining soup in the pot with an immersion blender or transfer in batches to a blender. Blend until smooth or your preferred consistency is reached.
- Prepare and Add the Cream-Flour Mixture: In a small bowl, whisk together 1/2 cup heavy cream and 3 tablespoons all-purpose flour until smooth and lump-free. Stir in 1 teaspoon dijon mustard. The mixture should be thick like frosting. Return the blended soup to a boil, then whisk in the cream-flour mixture. Continue whisking for 3 to 4 minutes until the soup thickens and becomes smooth.
- Finish with Cheese and Vegetables: Remove the soup from heat. Stir in the shredded sharp cheddar cheese and parmesan cheese until melted and incorporated. Fold in the reserved cooked vegetables. Taste and adjust seasoning with salt if necessary. Serve immediately, garnished with additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use an immersion blender for easier blending directly in the pot.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid scorching or curdling the cheese.
- Adjust salt and pepper to preference, especially if using salted butter or cheese varieties.
