Ingredients
Scale
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (substitute with 2% milk or unsweetened almond milk for lighter versions)
- 2 cups sharp white cheddar cheese, shredded (feel free to use a mix of cheddar and Gruyère for added depth)
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional, adds a subtle warmth)
- Pinch of nutmeg (optional, a nod to classic creamy soups)
Instructions
- Start by melting the butter in a large, heavy-bottomed pot over medium heat. I always think of this step as waking up the kitchen—the moment the butter melts and starts to bubble, it feels like the beginning of something wonderful.
- Add the chopped onion and sauté until translucent and soft, about 5-6 minutes. Stir occasionally, and don’t rush this part; the sweetness that develops here is key to a flavorful soup.
- Throw in the minced garlic and cook for another minute until fragrant. Be careful not to burn it—garlic can turn bitter fast.
- Sprinkle the flour over the onion and garlic mixture. Stir constantly to create a roux, cooking for 2-3 minutes until it turns a light golden color. This thickening step reminds me of my grandmother’s technique for her sauces—a gentle patience that pays off every time.
- Slowly whisk in the broth, making sure to break up any lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. The soup will start to thicken and develop a lovely body.
- Add the broccoli florets and continue to simmer for another 8-10 minutes, until the broccoli is tender but still bright green. I like to keep the broccoli slightly firm—too soft, and it loses that fresh pop of flavor.
- Using an immersion blender, carefully puree about half of the soup directly in the pot. This creates a creamy texture while leaving some broccoli pieces intact for that satisfying bite. If you don’t have an immersion blender, transfer half the soup to a blender and puree, then return it to the pot.
- Lower the heat to medium-low and stir in the milk, seasoning with salt, pepper, smoked paprika, and a pinch of nutmeg. Heat gently—avoid boiling once the milk is added to prevent curdling.
- Gradually add the shredded cheddar cheese, stirring until melted and silky smooth. This step always feels like the grand finale. The cheese transforms the soup into something indulgently creamy.
- Taste and adjust seasonings as needed. Serve hot with a crusty piece of bread or your favorite grilled cheese on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
