Broccoli Cheese Soup
A rich and creamy Broccoli Cheese Soup made with three kinds of cheese and fresh vegetables. Packed with protein and fiber, this quick, satisfying soup is perfect for cozy dinners, meal prep, or a comforting lunch anytime.
Equipment
- 1 Dutch oven (medium to large)
- Measuring Cups and Spoons
- Knife and cutting board
- Whisk
- Potato masher (optional)
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots peeled and thinly sliced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups half-and-half
- 8 cups fresh broccoli chopped into bite-sized pieces
- 8 ounces Fontina cheese shredded
- 8 ounces white Cheddar cheese shredded
- 4 ounces cream cheese softened
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare the Vegetables: Start by washing and chopping all vegetables. Dice one medium onion into small, even pieces to ensure it cooks uniformly and releases a sweet, aromatic flavor. Peel two medium carrots and slice them thinly so they soften quickly. Chop 8 cups of fresh broccoli into bite-sized florets. Keeping the pieces consistent in size helps the broccoli cook evenly without turning mushy and ensures each spoonful is balanced.
- Melt the Butter: Place a medium-to-large Dutch oven over medium heat. Add 4 tablespoons of unsalted butter and allow it to melt completely. Swirl the pan occasionally so the butter coats the bottom evenly. This step not only prevents sticking but also forms a rich, flavorful base for the soup.
- Sauté Onion and Carrots: Once the butter is melted and slightly foamy, add the diced onion and sliced carrots. Stir occasionally using a wooden spoon or silicone spatula. Cook for approximately 5 minutes, until the onions are translucent and the carrots have softened. This process develops the natural sweetness of the vegetables and creates a flavorful foundation for the soup.
- Make the Roux: Sprinkle 1/4 cup of all-purpose flour over the softened onion and carrot mixture. Stir constantly for 2 minutes to cook out the raw flour taste. This forms a roux that thickens the soup and gives it a velvety texture. Make sure to mix thoroughly to prevent any lumps from forming in the base.
- Add Broth Gradually: Slowly pour in 4 cups of chicken or vegetable broth while whisking continuously. Gradual addition prevents clumping and ensures a smooth consistency. Keep stirring until the mixture is uniform and slightly thickened. The broth provides savory depth and a light, flavorful base for the soup.
- Incorporate Half-and-Half: Pour in 2 cups of half-and-half slowly while continuing to stir. Bring the mixture to a gentle simmer over medium heat. Half-and-half enriches the soup and contributes to its creamy texture without making it too heavy. At this stage, the soup should appear smooth, slightly thickened, and ready for the broccoli.
- Add Broccoli: Stir in the chopped broccoli florets until fully submerged. Reduce the heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally. This allows the broccoli to cook evenly and absorb the flavorful base. For a chunkier texture, leave the florets whole; for a smoother consistency, use a potato masher halfway through to lightly break up some of the pieces.
- Melt the Cheeses: Turn the heat to low. Gradually add 8 ounces of shredded Fontina cheese and 8 ounces of shredded white Cheddar cheese. Stir continuously until fully melted and incorporated. Adding cheese slowly prevents separation and ensures a creamy, cohesive texture throughout the soup.
- Add Cream Cheese: Cut 4 ounces of softened cream cheese into small chunks and whisk into the soup gradually. Mix thoroughly after each addition to create a silky, rich consistency. The cream cheese enhances the smoothness and adds depth to the flavor without overpowering the other cheeses.
- Season the Soup: Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes. Stir well and taste, adjusting seasoning as needed. This final step enhances the natural flavors of the vegetables and cheeses, giving the soup a perfectly balanced and comforting taste.
- Simmer and Serve: Allow the soup to simmer for 2-3 more minutes over low heat to let the flavors meld together. Avoid boiling to prevent cheese separation. Serve hot in bowls, optionally garnished with extra shredded cheese or a sprinkle of crushed red pepper flakes. Enjoy the comforting, creamy, and nutrient-packed soup immediately.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly.
- Adjust soup thickness by adding more broth for a lighter soup or simmering longer for a thicker texture.
- Sauté onions and carrots until slightly caramelized to enhance the natural sweetness and depth of flavor.
- Shred cheeses yourself when possible; pre-shredded cheese may contain anti-caking agents that affect melting.
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne.
- Potato masher can be used to break up broccoli for a smoother consistency.
- Resting the soup for 5-10 minutes after cooking allows flavors to meld and intensify.
- This soup is perfect for meal prep and can be stored in the fridge or freezer for convenience.
