Save A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
This soup quickly became a favorite in our home when I made it on a chilly evening. The simple ingredients come together for a meal that feels both indulgent and nourishing.
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
- Saute Vegetables:
- In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
- Make the Roux:
- Sprinkle in flour and cook, stirring constantly, for 2 minutes to form a roux.
- Add Liquids:
- Gradually whisk in milk and vegetable broth until smooth.
- Cook Broccoli:
- Add frozen broccoli, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 10–12 minutes, until broccoli is tender.
- Blend Soup:
- Use an immersion blender to blend soup to your desired consistency (chunky or smooth), or blend in batches in a countertop blender and return to pot.
- Add Cheese:
- Reduce heat to low. Stir in 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 We love making this broccoli cheese soup for a simple family dinner when everyone wants something warm but fuss-free. The kids often ask for seconds, especially when we serve it with crusty bread.
Notes & Serving Ideas
For a lighter soup, try using half-and-half or low-fat milk instead. Pairing the soup with a side salad or crusty bread creates a balanced and satisfying meal.
Tools Needed
You'll need a large soup pot, wooden spoon, immersion blender or countertop blender, measuring cups and spoons, and a cheese grater for best results.
Nutritional Information
Each serving contains about 330 calories, 21 g total fat, 18 g carbohydrates, and 16 g protein.
Save This broccoli cheese soup is creamy, hearty, and easy to customize. Enjoy every spoonful alongside your favorite comfort foods.
Recipe FAQ
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Adjust cooking time to ensure it becomes tender but not mushy.
- → How do I achieve a smoother soup texture?
Use an immersion blender or transfer in batches to a countertop blender and blend until you reach desired smoothness.
- → What can I substitute for whole milk?
Half-and-half or low-fat milk works well for a lighter texture while maintaining creaminess.
- → Is it possible to add more vegetables?
Diced carrots or celery can be added during cooking for additional flavor and texture.
- → How should I adjust seasoning if the soup tastes bland?
Gradually add salt, pepper, or a pinch of nutmeg to enhance the flavor balance.