Save It A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
Broccoli cheese soup always brings warmth to the table. I first discovered how easy it was to make from scratch on a cold winter evening, and it instantly became a family favorite.
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 (optional): 1/4 tsp
Instructions
- Start the base:
- 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.
- Cook vegetables:
- 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 and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Save It Gathering around the table with my family for this soup always sparks conversation. The kids love to add an extra sprinkle of cheese on top and laugh as it melts.
Notes
For a lighter soup, substitute half-and-half or low-fat milk. Add diced carrots or celery for extra flavor and texture. Pair with crusty bread or a side salad for a complete meal.
Required Tools
Large soup pot, wooden spoon, immersion blender 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.
Save It Enjoy this classic soup whenever you need a quick, satisfying meal. Every spoonful is pure comfort.
Recipe FAQs
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used. Just chop into florets and add slightly earlier to ensure tenderness.
- → How can I adjust the thickness of the soup?
Blend to desired consistency, or add extra vegetable broth for a thinner texture or reduce liquid slightly for thicker results.
- → What can I substitute for sharp cheddar cheese?
Other flavorful cheeses like Gruyère or fontina work well and provide a similar creamy texture.
- → Is it possible to make this without dairy?
For dairy-free options, substitute butter with plant-based margarine, milk with almond or oat milk, and skip or replace cheese with vegan alternatives.
- → How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.
- → Can I add other vegetables for extra flavor?
Diced carrots or celery are excellent additions that complement the broccoli and enhance the texture.