But trust me, it will disappear quickly! How to Store and Reheat It’s best enjoyed within a few days of making it. Because of the milk and cheese in this soup, it will not freeze well. Just keep in mind the soup will be white instead of tinted orange. Sharp or extra sharp white cheddar works great too. Keep in mind fresh is best and will also have the best texture but in a pinch frozen broccoli florets, thawed and diced smaller will work too. Season: Season with salt and pepper to taste.Add cream and cheeses: Stir in heavy cream, cheddar and parmesan cheese, mixing until melted.Let broccoli cook: Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 – 8 minutes.Let thicken: Cook stirring constantly until mixture begins to thicken.Add liquids: While whisking, slowly pour in milk then chicken broth.Make roux: Add in garlic and flour, and cook for about 1 minute, stirring constantly.Add in onions and cook, stirring frequently until nearly soft, about 4 – 5 minutes. Saute onion: Melt butter in pot over medium-high heat.Keep in mind the cheeses have quite a bit so careful not to overdue it. Salt and freshly ground black pepper: Add to taste.Parmesan cheese: A secret ingredient that really makes it the best!.Sharp cheddar cheese: Extra sharp is delicious too for a bolder cheese flavor.We don’t need a whole lot, a little can go a long way. Heavy cream: You’ll love how rich this makes the soup.Chicken broth: Vegetable broth also works well.Milk: I usually use low-fat milk here, but to make it richer you could use whole milk.All-purpose flour: This is used to thicken the soup and it helps the cheese melt smoother.Garlic: We only use 1 clove in this recipe so it doesn’t overwhelm the flavor of the cheese.Additionally you can also add 1 carrot thinly diced too if you want to sneak in another vegetable. Yellow onion: Onion is a critical ingredient to build of flavor of this soup.Butter: Stick with butter not olive oil here for best flavor.Reserve stalks for another use like coleslaw. Fresh broccoli: You’ll only need the florets for this recipe, the tree-like ends.It’s made with minimal ingredients, it’s incredibly hearty, brimming with fresh homemade flavor and it’s easy to make.Ĭhances are it will quickly become one of your go-to soup recipes! In other words, a staple on the fall and winter dinner menu.īring on the cold and sweater weather, we are ready! Ok well maybe not really, but warm and cozy soups makes it so much more bearable, right?
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