Jason's Deli Broccoli Cheese Soup Recipe
This soup is rich, cheesy, and full of soft broccoli—just like the one served warm with crackers at Jason’s Deli!I start by sautéing onions and garlic in butter, then sprinkle in flour to thicken before adding warm broth and cream.You'll want to cook the broccoli until it’s just fork-tender so it doesn’t turn to mush by the end.I use shredded sharp cheddar and Monterey Jack—adding cheese in small batches keeps it from clumping or sinking.A quick stir at the end with a wooden spoon helps break up the broccoli slightly without needing to blend it.For extra creaminess, I sometimes stir in a spoonful of sour cream right before serving.
Servings: 4
Ingredients
- 4 tbsp Butter
- 1/2 cup Onion chopped
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 2 cups Milk
- 1 cup Heavy Cream
- 4 cups Broccoli Florets chopped
- 2 cups Cheddar Cheese shredded
- 1/2 cup Carrot shredded
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and cook for about 2–3 minutes, just until it softens up a bit.
- Whisk in the flour, stirring for about a minute or two so it cooks through but doesn’t turn brown.
- This step thickens your soup.
- Slowly pour in the chicken broth while whisking to keep things smooth.
- Add the milk and heavy cream next.
- Let the mixture come to a gentle simmer.
- Toss in the broccoli florets and shredded carrots.
- Simmer uncovered on medium-low for about 15–20 minutes, until the broccoli turns tender.
- Turn the heat down to low.
- Stir in the cheddar cheese a little at a time, mixing until it melts and the soup gets nice and creamy.
- Season with salt and pepper to taste.
- If you want a smoother soup, use an immersion blender to blend as much as you’d like.
- I usually blend about half for a mix of creamy soup and broccoli pieces.
- Serve hot with crusty bread or your favorite crackers!