Save to Pinterest A creamy comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick satisfying meal.
The first time I made this broccoli cheese soup it was an instant hit. The aroma of melted cheddar and warm veggies brings everyone into the kitchen.
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
- Nutmeg: 1/4 tsp ground optional
Instructions
- Cook the 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.
- Make the 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 the soup:
- 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:
- 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.
- Finish:
- Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time mixing until melted and smooth.
- Serve:
- Taste and adjust seasoning as needed. Serve hot garnished with extra cheese or a sprinkle of black pepper if desired.
Save to Pinterest This soup is always requested by family on chilly evenings. It disappears quickly when served with warm bread.
Required Tools
Large soup pot wooden spoon immersion blender measuring cups and a cheese grater make this recipe a breeze.
Allergen Information
This dish contains dairy (cheese milk butter) and gluten (flour) so be sure to check all packaged ingredients if you have sensitivities.
Nutritional Information
Each serving has about 330 calories 21 g total fat 18 g carbohydrates and 16 g protein.
Save to Pinterest Enjoy this broccoli cheese soup piping hot for maximum comfort. Store leftovers in an airtight container for up to 3 days.
Recipe Questions & Answers
- → What type of broccoli works best?
Frozen broccoli florets are convenient and retain good texture after simmering, making them ideal for this dish.
- → Can I adjust the thickness?
Yes, blending the soup to your preferred consistency or adjusting liquid amounts lets you create anything from chunky to smooth.
- → What cheese enhances flavor?
Sharp cheddar adds a rich, tangy depth that melts smoothly, balancing the earthiness of broccoli.
- → Are substitutions possible for dairy?
For a lighter version, half-and-half or low-fat milk can replace whole milk, but cheese contributes key flavor and creaminess.
- → How to add extra texture?
Diced carrots or celery can be sautéed with onions to introduce additional flavor and crunch.
- → What sides pair well?
Crusty bread or a fresh side salad complement the creamy blend and round out the meal nicely.