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 chilly weeknight, and it quickly became a family favorite whenever we wanted something flavorful but quick. Its smooth, cheesy texture always brings back memories of sharing warm bowls together.
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.
- Make 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 Broccoli and Seasonings:
- 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.
- Finish & Serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Save My kids always ask for seconds and love helping sprinkle extra cheese on top before serving. This soup often ends up as the centerpiece of our weeknight dinners together.
Pairings
Serve this rich soup with crusty bread or a fresh side salad for a satisfying, complete meal.
Customization Ideas
Add diced carrots or celery for more veggie flavor, or swap cheddar for your favorite cheese.
Nutrition
Each serving is approximately 330 calories, with 21 g total fat, 18 g carbohydrates, and 16 g protein.
Save Make this soup ahead for busy nights—it tastes even better the next day! Enjoy every silky spoonful.
Kitchen Help
- → How do I achieve a smooth texture?
Using an immersion blender or countertop blender allows you to blend the soup until smooth, adjusting consistency to your preference.
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works well; simply chop into florets and simmer until tender, adjusting cooking time accordingly.
- → What cheese works best for flavor?
Sharp cheddar cheese imparts a rich, tangy flavor that balances well with the broccoli and creamy base.
- → Can I make a lighter version of this soup?
Substitute half-and-half or low-fat milk for whole milk and reduce butter to create a lighter texture without sacrificing flavor.
- → How can I add more depth to the soup’s flavor?
Adding diced carrots or celery during the sauté step enhances flavor complexity and texture variety.