4.7 from 87 votes
Broccoli Cheese Soup
This Broccoli Cheese Soup features tender broccoli florets simmered in a creamy base of butter, onions, milk, and half-and-half, thickened with flour and enriched with mild cheddar cheese. A dash of nutmeg and black pepper season the soup, creating a smooth, comforting texture with a balanced cheesy flavor ideal for a warming meal.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
10
servings
Calories:
445 kcal
Course:
Soup
Cuisine:
American
Ingredients
- ½ cup butter unsalted
- 1 yellow onion finely chopped
- ⅓ cup all-purpose flour
- 4 cups milk whole
- 2 cups half-and-half
- 4 broccoli stems removed and discarded, and florets cut into bite-size pieces, heads
- Pinch nutmeg
- 12 ounces mild cheddar cheese shredded
- salt
- black pepper
- 2 cups vegetable broth
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Sprinkle the flour over the onions and stir to combine, cooking for about 1 minute. Slowly whisk in the milk and half-and-half.
- Add the nutmeg, broccoli, a dash of salt, and lots of freshly ground black pepper. Cover and reduce the heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Add the cheese a handful at a time, stirring to melt the cheese after each addition.
- At this point I did a quick pass with my immersion blender on low to blend up the broccoli a bit, but still leave a good amount of texture. You could also choose to mash it with a potato masher to break up the broccoli a bit, or transfer to a blender or food processor in two batches and puree completely. Finally, whisk in the vegetable broth, and re-warm over low heat, then serve.
Cup of Yum
Notes
- Mild cheddar provides a gentle cheese flavor, but sharp cheddar can be used for stronger taste.
- You may substitute Velveeta cheese if you prefer a smoother, classic style of broccoli cheese soup.
- If half-and-half is unavailable, mix equal parts heavy cream and whole milk as a substitute.
- Chicken broth can replace vegetable broth if preferred.
- The soup can be adapted to slow cooker use by cooking milk mixture and broccoli slowly for 4 to 6 hours.
- Adding cubed potatoes with broccoli introduces additional texture and makes the soup heartier.
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
28g
(9%)
Protein
20g
(40%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
87mg
(29%)
Sodium
546mg
(23%)
Potassium
1014mg
(22%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2570IU
(51%)
Vitamin C
218.2mg
(242%)
Calcium
526mg
(53%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 87mg | 29% |
| Sodium | 546mg | 23% |
| Potassium | 1014mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2570IU | 51% |
| Vitamin C | 218.2mg | 242% |
| Calcium | 526mg | 53% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.