Broccoli Cheese Soup is a classic, creamy comforting soup made with broccoli and cheese. Super easy to make, it will fill your belly and warm your soul on a cool Winter night.
Broccoli Cheese Soup Recipe
Broccoli Cheese Soup
Equipment
- large dutch oven or stock pot
- cutting board
- kitchen knife
- wire whisk
- cheese grater
- ladle – for serving
Ingredients
- ½ cup butter – unsalted
- 1 large yellow onion – chopped
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 tsp kosher salt
- 1 tsp black pepper – ground
- 4 broccoli heads – cut into florets
- ½ cup chicken broth
- 3 cups sharp cheddar cheese – freshly grated, more for garnish
Instructions
- In a large stock pot or dutch oven melt butter over medium heat.1/2 cup butter
- Stir in the chopped onions, and sauté for 3 to 4 minutes.1 large yellow onion
- Add the flour to the sautéed onions.1/3 cup all-purpose flour
- Whisk in the flour, and cook for 2 to 3 minutes.
- Add the milk and half-and-half, whisking constantly until combined.4 cups whole milk, 2 cups half-and-half
- Add the salt and pepper, whisk to incorporate, then bring to a boil.1 tsp kosher salt, 1 tsp black pepper
- Add the broccoli florets. Stir to combine, and bring the soup back to a boil.4 broccoli heads
- Cover the pot and reduce the heat to low. Simmer the soup until it is thickened and the broccoli is tender, about 20 to 25 minutes.
- Stir in the chicken broth and check the consistency. The soup should be thick, but if it seems too thick add a little more chicken broth.1/2 cup chicken broth
- Add the cheese.3 cups sharp cheddar cheese
- Stir until melted. Taste and adjust the seasonings.
- Serve with a pinch of grated cheddar on top for garnish.
PRIVATE NOTES
Nutrition
More Information
Serve with Bread
There’s nothing like a warm, freshly baked French baguette to enhance your meal. Serve it slathered with Herbed Butter for extra yummy goodness.
A Very Rich Soup
Broccoli Cheese Soup is very rich – both in flavor and in calories! It’s perfect on a cold night. You had better not go back for seconds or thirds if you are watching your waistline. But it tastes so good, it’s definitely hard to resist!
Leftovers
Leftover soup can be portioned out and frozen in small containers to be heated up later for a quick lunch or dinner. It will last several months in the freezer. To reheat, just pop it in the microwave, or gently heat in a sauce pan. Add a splash of chicken broth if necessary to thin it back out.
Resist Unnecessary Ingredients
Carrot
Some recipes call for adding shredded carrot. The primary purpose of using carrot is presentation. If you add it too early, it will turn the soup orange. It also adds sweetness to the soup, which I find to be off-putting. Shredded carrot looks a lot like shredded cheddar. Why not just garnish with some extra shredded cheddar? Why complicate the simple deliciousness of this soup?
Paprika
I have seen so many recipes that call for adding paprika. Again, this is just for presentation. A dash of paprika on top of the soup can be visually attractive. But, it also adds a smoky flavor and aroma which, in my opinion complicates the flavor of the soup.
Nutmeg
I have seen so many recipes that call for adding nutmeg to broccoli cheese soup. In my opinion, the only use for nutmeg is in pumpkin pie or maybe hot chocolate. Nutmeg always seems to be that cutesy ingredient added to recipes for the sole purpose of making it different. If you want to ruin your soup, by all means add some nutmeg!
Related Recipes
Chicken Noodle Soup
Chicken and Rice Soup
French Onion Soup
Chicken Gumbo
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