Save to Pinterest A creamy comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick satisfying meal.
I first made broccoli cheese soup on a chilly evening when I needed something tasty and fast, and now it's become one of my favorite go-to soup recipes at home.
Ingredients
- Frozen broccoli florets: 500 g (1 lb)
- Onion: 1 medium, finely chopped
- Garlic cloves: 2, 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)
- Freshly ground black pepper: 1/4 tsp
- Ground nutmeg (optional): 1/4 tsp
Instructions
- Sauté Aromatics:
- 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 Roux:
- Sprinkle in the flour and cook stirring constantly for 2 minutes to form a roux.
- 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.
- Add 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 to Pinterest My family loves sharing a big batch of this broccoli cheese soup after a busy day, and it always brings everyone to the table with smiles.
Notes
For a lighter soup substitute half-and-half or low-fat milk; or add diced carrots or celery for extra flavor and texture.
Required Tools
Large soup pot wooden spoon immersion blender or countertop blender measuring cups and spoons cheese grater.
Nutritional Information
Each serving contains approximately 330 calories 21 g total fat 18 g carbohydrates and 16 g protein.
Save to Pinterest Enjoy this comforting soup with warm bread or a crisp salad for a simple delicious meal.
Ask About This Recipe
- → What is the best way to achieve a smooth texture?
Use an immersion blender or a countertop blender to puree the soup until smooth, adjusting consistency to preference.
- → Can I substitute the sharp cheddar cheese?
Mild or medium cheddar can be used, but sharp cheddar provides the richest flavor and depth to the soup.
- → How do I prevent the soup from curdling when adding cheese?
Add shredded cheese gradually over low heat while stirring constantly to ensure a smooth melt without separation.
- → What additional vegetables pair well with this soup?
Diced carrots or celery can be added during the sauté stage for extra flavor and texture variety.
- → Is it possible to lighten the dish without losing creaminess?
Substitute half-and-half or low-fat milk for whole milk to reduce fat while maintaining a creamy texture.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop while stirring to prevent scorching.