The Best Broccoli Cheese Soup Recipe

How to make it

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• In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes.
• Stir intermittently.
• Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn.
• Remove from heat and set pan aside.
• In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened.
• You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
• Slowly add the vegetable/chicken stock, whisking constantly.
• Slowly add the half-and-half, whisking constantly.
• Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some.
• Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
• While mixture is simmering, chop the broccoli and carrots.
• After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
• Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne.
• If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor.
• Stir to combine.
• Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some.
• Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
• While soup simmers, grate the cheese.
• It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it.
• Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well.
• After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls.
• Stir in the cheese until melted and incorporated fully, less than 1 minute.
• Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
• Soup will keep airtight for 5 to 7 days in the fridge.
• Reheat gently in the microwave.
• I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best.
• I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.
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• Recipe Notes and Tips:
• *Whole milk or 2% milk will work but soup won’t be as creamy. I used fat-free half-and-half to reduce the fat amount.