Recipe Background
Broccoli Cheese Soup: Creamy, nostalgic, perfect for cozy evenings.
The first time I made broccoli cheese soup, it was the evening I graduated from culinary school. I had just returned home and was experiencing that heady mix of accomplishment and mild panic about what lay ahead. With family and friends gathered, I wanted to cook something comforting yet celebratory. Broccoli cheese soup seemed perfect—not too fussy, yet rich with possibilities. The butter melted smoothly in the pot, releasing a scent that brought everyone closer to the kitchen. The finely chopped onion followed next, and I remembered the advice of my favorite instructor: ‘Let the onions sweat, not rush. Their sweetness takes time.’
Stirring the garlic and flour brought a feeling of calm after a busy day filled with speeches and goodbyes. Slowly whisking in the milk and chicken broth, I felt time slow down. My dad was there to affirm, ‘Slow and steady wins the soup.’ That touch of low-fat milk balanced the richness of the cheese, something I picked up during a rustic cooking elective. Adding the fresh broccoli, I could hear the gospel of texture: 'Don’t overcook; keep a bit of bite.' My favorite moment came when stirring in the cheddar and parmesan—watching them melt into a creamy embrace. I think it was then I realized my love for cooking wasn’t just art; it was alchemy.
As everyone gathered around and dipped spoons into bowls, the aroma filled the room. The soup’s success was evident in the contented sighs and warm chatter. Just like that, soup became my bridge between student and chef, and every time I make it now, it’s a gentle nod back to that transformational evening.
Ingredients
- 6 tablespoons butter cut into 1 tablespoon pieces
- 1 cup yellow onion finely chopped
- 1 large clove garlic finely minced
- 1/4 cup plus 3 tablespoons all-purpose flour
- 3 1/4 cups low-fat milk plus more to thin
- 1 (14.5 ounce) can low-sodium chicken broth
- 3 cups fresh broccoli florets finely chopped
- 1/2 cup heavy cream
- 2 1/2 cups sharp cheddar cheese or extra sharp cheddar cheese shredded, plus more for serving
- 1/3 cup parmesan cheese finely shredded
- salt to taste
- freshly ground black pepper to taste
Directions
- Melt the butter in a pot over medium-high heat.
- Add in the onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
- Add in the garlic and flour, and cook, stirring constantly, until the raw flour smells dissipates, about 1 minute.
- While whisking, slowly pour in the milk and chicken broth.
- Stir in the broccoli.
- Cook, stirring constantly, until the mixture begins to thicken, about 5 minutes.
- Reduce the heat to low and allow to cook, stirring very frequently, until the broccoli is tender, about 6-8 minutes.
- Remove the pot from the heat.
- Stir in the heavy cream, cheddar, and parmesan, mixing until melted.
- Season with salt and pepper to taste.
- Serve warm with more cheddar.
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