Best Ever Broccoli Cheese Soup
You’re only 30 minutes away from eating the best broccoli cheddar cheese soup and it all starts with some fresh broccoli, sharp cheddar cheese, and a handful of pantry ingredients. This is the only cheesy broccoli soup recipe you’ll ever need!
Servings:4 servings
Ingredients
- 6 tablespoons butter
- 3 teaspoons minced garlic
- 1 teaspoon onion powder
- ½ cup flour
- 3 cups chicken broth
- 4 cups half and half, I use fat free, see note
- 4 cups fresh broccoli florets, finely chopped
- 2 tespoons salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 cups freshly grated sharp cheddar cheese, see note
- ½ cup freshly grated parmesan cheese, see note
Instructions
- In a large stock pot, melt butter then add garlic and saute for 1-2 minutes until browned. Add onion powder and flour and stir until mixture clumps together and there are no more streaks of flour.
- Gradually whisk in chicken broth, followed by half and half. Bring to a boil, add broccoli and boil until broccoli is tender.
- Stir in salt, pepper, cheddar cheese, and parmesan cheese. Once cheeses are completely melted, taste and add salt and pepper if needed, then serve.
Notes
DO NOT use pre-shredded cheese, please grate cheese from a block! Cheese that comes already grated is tossed in a powdered coating that causes it to melt differently than fresh-grated cheese and will give your soup a gritty texture. Use freshly grated cheddar and parmesan cheese!
This is my favorite version using fat free half and half, sometimes for a richer soup I swap out 1 cup of half and half for 1 cup of heavy cream.
Nutrition
Calories: 712 kcal, Carbohydrates: 33 g, Protein: 32 g, Fat: 52 g, Saturated Fat: 32 g, Cholesterol: 162 mg, Sodium: 1535 mg, Potassium: 879 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 2140 IU, Vitamin C: 97 mg, Calcium: 889 mg, Iron: 3 mg