Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
🧂 Ingredients
Soup Base
- 4 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons flour
- 3 cups chicken broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika (optional)
Broccoli & Cheese
- 4 cups broccoli florets, chopped small
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded carrots (optional for color)
Toppings
- Extra cheddar cheese
- Croutons
- Green onions
🍽️ Directions
1. Sauté the Base
- Melt butter in a large pot over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
2. Build the Roux
- Sprinkle flour over the onions and garlic.
- Stir and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in chicken broth until smooth and thickened.
3. Add Cream & Broccoli
- Pour in milk and heavy cream.
- Add salt, pepper, and paprika.
- Stir in chopped broccoli and carrots (if using).
- Simmer on medium-low heat for 10–12 minutes, until broccoli is tender.
4. Blend (Optional)
- For a smoother soup, use an immersion blender to lightly blend
— or leave chunky for a heartier texture.
5. Add the Cheese
- Reduce the heat to low.
- Add shredded cheddar cheese one handful at a time, stirring to melt completely.
- Taste and adjust seasoning as needed.
6. Serve
- Ladle soup into bowls.
- Top with extra cheddar, croutons, or green onions.
- Serve warm with bread, rolls, or crackers.