Broccoli Cheese Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 647kcal

Broccoli cheese soup made for small households. It's rich, cozy, and the perfect comfort food for two.

1 tbsp butter
2 tbsp chopped onion yellow or white is best, but any will work
1 tbsp minced garlic fresh or jarred
2 cups chopped broccoli
2 cups water
1 ½ tbsp Better Than Bouillon chicken base or use 2 cups chicken broth and omit the water and base
1 tsp salt
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
¼ cup flour
2 cups milk
1 ¼ cups shredded cheddar cheese mild, medium, or sharp
¼ cup shredded Parmesan cheese
¼ tsp black pepper

Melt the butter in a deep saucepan or small soup pot over medium heat and sauté the onion for 2–3 minutes
Add garlic and cook for 30 seconds
Stir in broccoli, Italian seasoning, garlic powder, onion powder, chicken base, and water
Cover and simmer for about 5 minutes, until stems are just fork tender (don’t overcook or broccoli will turn mushy)
In a cup, whisk flour with ½ cup milk until smooth, then add remaining milk and stir to combine
Pour milk mixture into the pot and stir
Cook, stirring constantly, for 3–5 minutes until soup thickens
Turn off heat, add cheddar and Parmesan, and stir until melted and smooth
Taste and adjust salt if needed
Stir in black pepper and serve immediately

Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring often.