The Best Broccoli Cheese Soup Recipe

If there’s one key to making the most incredible homemade broccoli cheese soup, it’s this: always shred your own cheese. Pre-shredded cheese contains anti-caking agents that affect its meltability and flavor. A block of high-quality sharp cheddar will make all the difference in taste and texture.

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Ingredients:

• 3 tablespoons butter (divided)
• ½ yellow onion (diced small)
• 2 garlic cloves (minced)
• ¼ cup all-purpose flour
• 2 cups vegetable stock
• 2 cups half and half
• 4 cups broccoli florets (cut into bite-size pieces)
• 1 ½ cups thinly sliced carrots
• 1 teaspoon chicken bouillon (such as Better than Bouillon)
• ½ teaspoon smoked paprika
• Salt and pepper (to taste)
• 8 oz freshly shredded sharp cheddar cheese

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Instructions:

1. Sauté the Aromatics
   In a medium pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
2. Make the Roux
   Add the remaining 2 tablespoons of butter to the pot. Once melted (avoid browning), sprinkle in the flour. Cook this mixture, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
3. Create the Base
   Gradually whisk in the vegetable stock and half and half, ensuring no lumps remain. Bring to a simmer and let the mixture cook for 15-20 minutes, stirring occasionally, until thickened.
4. Add the Vegetables
   Stir in the broccoli florets and sliced carrots. Let them cook in the soup for 15 minutes, until tender but still slightly firm.
5. Season the Soup
   Add the chicken bouillon, smoked paprika, salt, and pepper. Stir well and cook for another minute.
6. Incorporate the Cheese
   Remove the pot from heat and slowly add the shredded cheddar cheese, stirring until fully melted and smooth.
7. Serve Hot
   Ladle the soup into bowls and enjoy immediately, perhaps with crusty bread or a tangy side for contrast.

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Tips for Success:

• Cheese: Always shred your own for the best results. Pre-shredded cheese can result in a grainy soup.
• Broccoli: Fresh florets are preferred for a perfect texture. Avoid frozen, as they can make the soup watery and mushy.
• Consistency: If the soup is too thick, thin it with a splash of vegetable stock or half and half.

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Pairings:

This creamy soup pairs beautifully with crusty bread, tangy sesame chicken, or a fresh, zesty dessert like lemon brownies. It’s comfort food at its finest!