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Broccoli Cheese Soup

Prep 10 min, Cook 15 min
6 Servings


  • 6 Tbsp butter, cut into 1 Tbsp pieces
  • 1 cup finely chopped yellow onion
  • 1 large clove garlic, finely minced
  • 1/4 cup + 3 tbsp all-purpose flour
  • 3 1/4 cups low-fat milk, then more to thin if desired
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups finely chopped fresh broccoli florets (packed), from about 2 heads
  • 10 oz (2 1/2 cups) sharp cheddar cheese plus more for serving
  • 1/3 cup finely shredded Parmesan cheese
  • salt and freshly ground black pepper


  1. Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 – 5 minutes.
  2. Add in garlic and flour, and cook for about 1 minute, stirring constantly.
  3. While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
  4. Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 – 8 minutes.
  5. Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
  6. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

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