Save A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
I first made this broccoli cheese soup for my family on a rainy autumn evening, and it has since become our go-to meal whenever we crave something warm and cheesy.
Ingredients
- Frozen broccoli florets: 500 g (1 lb)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Sharp cheddar cheese: 200 g (2 cups), shredded
- Unsalted butter: 60 g (1/4 cup)
- Whole milk: 500 ml (2 cups)
- Vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp
- Salt: 1/2 tsp (or to taste)
- Black pepper: 1/4 tsp, freshly ground
- Ground nutmeg: 1/4 tsp (optional)
Instructions
- Cook onion and garlic:
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute more.
- Form the roux:
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes.
- Add liquids:
- Gradually whisk in the milk and vegetable broth until smooth.
- Simmer broccoli:
- Add the frozen broccoli, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 10–12 minutes, until the broccoli is tender.
- Blend soup:
- Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively, blend in batches in a countertop blender, then return to the pot.
- Stir in cheese:
- Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, mixing until melted and smooth.
- Season and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Save Whenever my kids see this soup simmering on the stove, they gather around the kitchen, excited for a warm, cheesy supper together.
Required Tools
Large soup pot, wooden spoon, immersion blender or countertop blender, measuring cups and spoons, cheese grater
Nutritional Information
Each serving has about 330 calories, 21 g total fat, 18 g carbohydrates, and 16 g protein.
Serving Suggestions
Pair this soup with crusty bread or a side salad for a wholesome and complete meal.
Save This broccoli cheese soup is creamy, comforting, and effortless to prepare. Enjoy its cheesy goodness whenever you need a cozy pick-me-up.
Kitchen Questions
- → How do I achieve a creamy texture?
Start by making a roux with butter and flour, then gradually whisk in milk and broth before adding broccoli. Blending the soup smooth after cooking ensures a creamy consistency.
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Simply chop into florets and adjust cooking time slightly until tender.
- → What alternatives exist for sharp cheddar cheese?
Cheeses like gouda or gruyere can add a different but complementary richness and depth of flavor.
- → How can I make the soup lighter?
Substitute whole milk with half-and-half or low-fat milk, and reduce the butter for a lighter, less rich texture.
- → What side dishes pair well with this soup?
Crusty bread, garlic toast, or a fresh side salad complement the soup nicely, providing texture and balance.
- → Is it possible to add more vegetables?
Yes, diced carrots or celery can be sautéed with onion for extra flavor and texture before adding liquids.