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soup

Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup made with milk, half-and-half, and freshly grated cheddar for the perfect velvety texture.

Prep

10 min

Cook

30 min

Total

40 min

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Ingredients

Serves8

Broccoli Cheese Soup

  • 0.4 cup Butter
  • 0.8 whole Onion (diced)
  • 0.264 cup Flour
  • 3.2 cup Whole Milk
  • 1.6 cup Half and Half
  • 0.8 pinch Nutmeg
  • 3.2 head Broccoli (cut into florets)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 2.4 cup grated cheese (mild cheddar, sharp cheddar, jack, or a blend)
  • 1.6 cup Chicken Broth (optional, for thinning)
Servings: 8−+
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Cooking Instructions

  1. 1

    Build the creamy base

    Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 3 to 4 minutes. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half until the mixture is smooth.
    Tip: Add the milk gradually to avoid lumps and ensure a velvety base.
    Cleanup: Soak the whisk and measuring cups immediately to prevent dried-on dairy.
  2. 2

    Simmer with broccoli

    Add the nutmeg, broccoli florets, a dash of salt, and plenty of black pepper. Cover the pot, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is very tender.
    Tip: Cut broccoli into evenly sized florets so they soften at the same rate.
    Cleanup: Wipe the stovetop while the soup simmers to stay ahead on cleanup.
  3. 3

    Melt the cheese and adjust texture

    Stir in the grated cheese until fully melted. Taste and adjust the seasoning. Mash the soup lightly with a potato masher, or purée part or all of it using an immersion blender for a smoother texture. Add chicken broth if needed to thin.
    Tip: Use freshly grated cheese for the smoothest melt and best flavor.
    Cleanup: If blending, rinse the blender jar right away to keep cheese from sticking.

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Broccoli Cheese Soup

Prep: 10 min · Cook: 30 min · Total: 40 min · Servings: 8

Ingredients

Broccoli Cheese Soup

  • 0.4 cup Butter
  • 0.8 whole Onion (diced)
  • 0.264 cup Flour
  • 3.2 cup Whole Milk
  • 1.6 cup Half and Half
  • 0.8 pinch Nutmeg
  • 3.2 head Broccoli (cut into florets)
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • 2.4 cup grated cheese (mild cheddar, sharp cheddar, jack, or a blend)
  • 1.6 cup Chicken Broth (optional, for thinning)

Instructions

  1. Build the creamy base — Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 3 to 4 minutes. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half until the mixture is smooth.
  2. Simmer with broccoli — Add the nutmeg, broccoli florets, a dash of salt, and plenty of black pepper. Cover the pot, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is very tender.
  3. Melt the cheese and adjust texture — Stir in the grated cheese until fully melted. Taste and adjust the seasoning. Mash the soup lightly with a potato masher, or purée part or all of it using an immersion blender for a smoother texture. Add chicken broth if needed to thin.