Valley Green's Broccoli & Cheese Soup

Cindy DeVore


This is a basic recipe for good old broccoli & cheese soup. I use sharp cheddar cheese in mine, but you can mix it up a bit by experimenting with other cheeses like mild cheddar and Gruyere. I like to serve this soup either in a bread bowl or with slices of crusty bread for good dipping!

Tip: I use gourmet salts which add a nice flavor to cooking. For this one, I like to use pink Himalayan salt. Also, this is a thick soup. After adding the cheese, if you need to thin it, just add a little chicken broth.

pinch tips: How to Season and Care for a Cast Iron Skillet




20 Min


30 Min


1 stick
butter, organic
yellow onion, diced
1/3 c
2 c
half and half, organic
4 c
whole milk, organic
12 oz
frozen or fresh broccoli florets (steamed if using frozen)
4-5 pinch
salt (to taste)
1-2 pinch
ground black pepper
3 c
cheddar cheese, grated (or mix in other cheese of your choice)

Directions Step-By-Step

In a dutch oven or large pot, melt butter over medium heat. Add onions and cook for 3 minutes.
Reduce heat to medium-low. Slowly sprinkle in flour, stirring continuously. Slowly stir in half and half, then milk.
Increase heat to medium again, and add broccoli, salt and pepper. When mixture begins to simmer, cover and reduce heat to very low. If using steamed florets, cook on low for 20 minutes, stirring often. If using fresh florets, cook on low 25 to 30 minutes, stirring often, until broccoli is very tender. Taste to add salt and pepper if needed.
Remove pot from heat and use an immersion blender or masher to break up large pieces of broccoli. (Do not puree - you still want some bite-size pieces of broccoli in your soup!)
Return pot to medium-low heat and add cheese. Stir continuously until cheese is completely melted. If soup is too thick for your taste, add some chicken broth to thin to desired consistency. Serve in bread bowls or with hearty slices of crusty bread.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup