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In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer. Add the chopped broccoli florets, cover, and cook for 8-10 minutes, or until the broccoli is tender.

Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, and Dijon mustard. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth base.

Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring constantly until all the cheese is melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese, as it can cause the cheese to separate.

Season the soup with salt and freshly ground black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, leaving some broccoli chunks for texture.

Ladle the hot soup into bowls. Garnish with crumbled cooked bacon and fresh chopped chives, if desired. Serve immediately.


In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer. Add the chopped broccoli florets, cover, and cook for 8-10 minutes, or until the broccoli is tender.

Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, and Dijon mustard. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth base.

Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring constantly until all the cheese is melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese, as it can cause the cheese to separate.

Season the soup with salt and freshly ground black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, leaving some broccoli chunks for texture.

Ladle the hot soup into bowls. Garnish with crumbled cooked bacon and fresh chopped chives, if desired. Serve immediately.
