Description
A velvety, rich cream-based broccoli soup with sharp cheddar and Parmesan for umami depth. Achieve restaurant-quality texture using a precise milk-to-cream ratio and finely chopped broccoli for optimal texture.
Ingredients
Butter, 6 Tbsp, cut into 1 Tbsp pieces
Yellow Onion, 1 cup, finely chopped
Garlic, 1 large clove, finely minced
All-purpose Flour, 1/4 cup + 3 Tbsp
Low-fat Milk, 3 1/4 cups
Chicken Broth, 14.5 oz can (low-sodium)
Heavy Cream, 1/2 cup
Fresh Broccoli, 3 cups packed, finely chopped florets
Sharp Cheddar, 10 oz / 2 1/2 cups, hand-shredded
Parmesan Cheese, 1 oz / 1/3 cup, finely shredded
Salt & Pepper, to taste
Instructions
Melt butter in a deep pot over medium heat
Add chopped onion and sauté until translucent, 3-5 minutes
Incorporate minced garlic and cook for 10 seconds
Stir in 1/4 cup flour to create a roux
Gradually pour in low-fat milk (1 cup at a time), whisking to prevent lumps
Add chicken broth and remaining milk (3 cups), bring to simmer
Reduce heat, add broccoli and a pinch of salt. Cook 10 minutes until tender
Whisk in heavy cream and remove pot from heat
Gradually stir in half the cheddar, then parmesan. Let sit 5 minutes before mixing
Add remaining cheddar, blending until smooth
Season with salt, pepper, and a final taste test
Notes
Use hand-shredded cheddar for superior melting
Adjust milk-to-cream ratio by 1/4 cup increments based on desired richness
Store refrigerated for 3-4 days in airtight container
FreezeSoup (without cream) for up to 2 months
Add minced spinach or kale to Phase 1 for extra greens
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Simmering
- Cuisine: American