Pin Recipe A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
Broccoli cheese soup has always been my go-to comfort food on busy evenings. The creamy base and hearty broccoli blend so well with sharp cheddar, making each bite satisfying 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: 1/4 tsp, optional
Instructions
- Cook 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 season:
- 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.
- Add cheese:
- Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, mixing until melted and smooth.
- Final touches:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Pin Recipe Our whole family loves this soup, especially with a big hunk of warm bread. It's a hit with both kids and grown-ups every chilly weekend.
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). Check all packaged ingredients for possible allergens if sensitive.
Nutritional Information (per serving)
Calories: 330, Total Fat: 21 g, Carbohydrates: 18 g, Protein: 16 g
Pin Recipe This soup tastes even better the next day as flavors deepen. Enjoy reheated for a delicious, warming lunch or dinner.
Recipe FAQs
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works well. Simply chop it into florets and cook until tender, adjusting simmering time accordingly.
- → How can I make this dish lighter?
Substitute whole milk with half-and-half or low-fat milk to reduce richness without compromising creaminess.
- → What is the purpose of the flour in the preparation?
The flour combines with butter to form a roux, which thickens the soup and adds a smooth texture.
- → Can I blend the mixture to a chunky texture?
Absolutely. Use an immersion blender briefly or pulse in a countertop blender to retain some broccoli pieces for texture.
- → What garnishes complement this soup best?
Extra shredded cheddar or a sprinkle of freshly ground black pepper enhances both flavor and presentation.
- → Is this suitable for vegetarian diets?
Yes, as it contains no meat or meat-based broths. Use vegetable broth to keep it vegetarian-friendly.