Broccoli Cheese Soup
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A creamy broccoli cheese soup with roasted broccoli garnish. Can be left chunky or pureed smooth.
Ingredients
- 4 heads broccoli cut into 1-inch florets
- Olive oil for drizzling
- Salt
- freshly ground black pepper
- 1 stick unsalted butter
- 1 whole onion diced
- 78.9 ml all-purpose flour
- 946 ml whole milk
- 473 ml half-and-half
- Pinch nutmeg
- 710 ml grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
- more cheese for garnish, optional
- 237 ml chicken broth optional
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 310 mg
- Iron: 1.12 mg
- Magnesium: 35.5 mg
- Phosphorus: 250 mg
- Potassium: 433 mg
- Zinc: 1.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Salt
- freshly ground black pepper
- 1 stick unsalted butter
- 78.9 ml all-purpose flour
- 946 ml whole milk
- 473 ml half-and-half
- Pinch nutmeg
- 710 ml grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
Prepare
- 4 heads broccoli, cut into 1-inch florets
- Olive oil, for drizzling
- Dice 1 whole onion
- more cheese, for garnish, optional
- 237 ml chicken broth, optional
Let's Cook
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Step 1.
Preheat the oven to 375 degrees F.
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Step 2.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.
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Step 3.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes.
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Step 4.
Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so.
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Step 5.
Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper.
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Step 6.
Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes.
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Step 7.
Stir in the cheese and allow to melt. Taste and season with salt and pepper as needed.
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Step 8.
Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer 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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Step 9.
Garnish with the toasted broccoli or grated cheese and serve.