Save A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
I started making this broccoli cheese soup when the weather turns chilly, craving something warm and filling. My family always asks for extra cheese on top!
Ingredients
- Frozen broccoli florets: 500 g (1 lb)
- Medium onion: Finely chopped
- Garlic cloves: Minced (2 cloves)
- 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 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.
- Add Vegetables and Simmer:
- Add the frozen broccoli, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 1012 minutes until the broccoli is tender.
- Blend the 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.
- Finish and Serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Save We always gather around the table with warm bowls of this soup and fresh bread on cold evenings. My kids love helping with the cheese grating!
Required Tools
Large soup pot, wooden spoon, immersion blender or countertop blender, measuring cups and spoons, cheese grater
Nutritional Information (per serving)
Calories: 330, Total Fat: 21 g, Carbohydrates: 18 g, Protein: 16 g
Notes
For a lighter soup, substitute half-and-half or low-fat milk. Add diced carrots or celery for extra flavor and texture. Pair with crusty bread or a side salad for a complete meal.
Save This broccoli cheese soup is easy and satisfying—perfect for weeknight dinners or leftovers the next day.
Recipe Guide
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Adjust cooking time to ensure the florets become tender before blending.
- → What type of cheese works best for this soup?
Sharp cheddar cheese provides a flavorful, melty texture, balancing creaminess with a slight tang.
- → How can I make the soup thicker or thinner?
For thicker texture, reduce the liquid slightly or add more flour to the roux. For thinner soup, increase broth or milk quantity.
- → Is there a way to add more depth to the flavor?
Sautéing additional aromatics like celery or carrots before adding broth can enhance flavor complexity.
- → Can this soup be prepared ahead of time?
Yes, it stores well in the fridge for a few days. Reheat gently to preserve creamy texture and flavor.