Broccoli Cheese Soup


by: Kate

I love this particular broccoli cheese soup recipe because it is very rich and creamy. You can serve the soup as is or you can use with a potato masher to break up the broccoli. If you like a smooth texture you can always transfer it to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.)


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serves: 10

1 whole onion, diced

1/2 cup butter (1 stick)

1/3 cup flour

4 cups whole milk

2 cups Half-and-Half

1 bag frozen broccoli florets

1 pinch nutmeg

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc)

small dash of salt (more if needed)

Ground black pepper

Chicken broth for thinning (if needed)

Nutrition Facts
Broccoli Cheese Soup

Servings Per Recipe: 10

Amount per Serving

Calories: 377

  • Total Fat: 26.9 g
  •     Saturated Fat: 16.4 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 78.5 mg
  • Sodium: 637.8 mg
  • Total Carbs: 16.8 g
  •     Dietary Fiber: 2 g
  •     Sugars: 7 g
  • Protein: 18.6 g

how is this calculated?

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1.  In a large pot, melt butter over medium heat, then add onions. Cook the onions for about 3-4 minutes, then sprinkle the flour over top.

2.  Stir to combine and cook for about 1 minute, then pour milk and half-and-half in. Add nutmeg, then add broccoli, a small dash of salt, and plenty of pepper. Cover and reduce the heat to low.

3.  Let simmer for 20-30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste and adjust seasonings if needed.

4.  If you like the soup chunky leave as is, or if you could puree it completely for a smoother soup. You can always use some chicken broth to thin it out if it is too thick.

5.  Serve with some fresh bread and enjoy!

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