Broccoli Cheese Soup

ANNE Hasselbrack


So good!


☆☆☆☆☆ 0 votes

10 Min
1 Hr
Stove Top


  • 4 c
    broccoli florets (i used 1 16 oz bag of frozen)
  • 2 1/2 c
    shredded cheddar cheese
  • 2 1/2 c
    chicken stock
  • 2 c
  • 1/4 c
    unsalted butter (divided)
  • 2
    cloves garlic
  • 1/2 c
    finely chopped onion
  • 3 Tbsp
  • 1/4 tsp
  • ·
    salt and pepper to taste

How to Make Broccoli Cheese Soup


  1. In a small saute pan, cook the onion and garlic in 1 T of the butter until soft (about 5 minutes). Set aside.
  2. In a large stock pot, make a roux with the flour and remaining 3 T of butter. Cook for 3-4 minutes. Add the stock and half-n-half, and simmer, stirring often, for about 20 minutes.
  3. Add the broccoli (can still be frozen, and once it softens up you can break it up a bit), onion/garlic mixture, and nutmeg. Simmer about 25 minutes, stirring often, until thick.
  4. Add the cheese and stir until it is melted. Add salt and pepper to taste. If desired, can puree a bit, but not necessary.

Printable Recipe Card

About Broccoli Cheese Soup

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: American

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