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 on a rainy night when everyone craved something both nourishing and indulgent. The kitchen filled with the scent of melted butter and sharp cheddar, and the soup came together in no time.
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: 1/4 tsp (optional)
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.
- 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.
- Add vegetables and seasoning:
- 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 with 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 My kids enjoy dipping crusty bread into this soup, making it a family favorite on chilly weekends. Everyone gathers around the table for seconds!
Required Tools
Large soup pot, wooden spoon, immersion or countertop blender, measuring cups and spoons, cheese grater.
Allergen Information
Contains dairy (butter, milk, cheddar cheese) and gluten (flour). Verify each ingredient label for possible allergens.
Nutritional Information (per serving)
Calories: 330, Total Fat: 21 g, Carbohydrates: 18 g, Protein: 16 g
Save Warm, cheesy, and packed with veggies, this soup turns any evening into a comfort-filled moment. It's the recipe I keep coming back to whenever I need a quick weeknight dinner.
Recipe FAQ
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used; just chop it into florets and adjust cooking time for tenderness.
- → How can I make this soup thicker?
Increase the flour slightly during the roux stage or reduce the liquid a bit to reach a thicker consistency.
- → What is the best way to blend the soup?
Use an immersion blender for easy, direct blending or a regular blender in batches for a smooth or chunky texture.
- → Can I substitute the cheddar cheese for another kind?
Mild or sharp cheeses like Monterey Jack or Gruyère work well to keep a creamy, rich flavor.
- → How can I add more flavor to this soup?
Diced carrots or celery can add depth, or season with extra herbs like thyme or parsley for freshness.