Broccoli Cheese Soup
Broccoli cheese soup is comfort in a bowl. A rich, creamy soup filled with delicious cheeses paired with fresh baked bread make the ultimate comfort food.
This delectable broccoli cheese soup is made with cream cheese and cheddar cheese, making it incredibly creamy and cheesy. The addition of potatoes add thickness and potatoes make almost everything better.
Jump to RecipeIngredients
Butter
Onion
Flour
Chicken broth – I love to use homemade chicken broth, but you can use store bought.
Broccoli – you can use fresh or frozen broccoli for this recipe.
Potatoes – potatoes add extra thickness to the soup. I like to cube them small (1/2″ cubes) because they blend up easily with the broccoli. If you want to leave large broccoli pieces, you can shred the potatoes fine to add the texture without needing to blend it.
Milk – I recommend using whole milk (or even half and half).
Cream cheese – for added creaminess and cheesy goodness.
Nutmeg
Cheddar cheese – sharp cheddar gives this soup great flavor, but any cheddar would work.
Equipment
Dutch oven or medium stockpot
Large wooden spoon
Large knife
Cutting board
Measuring cups
Measuring spoons
Immersion blender or a counter top blender
How to Make Broccoli Cheese Soup
Melt butter over medium heat. Add onion and cook until translucent, then add garlic and cook for 1 min.
Mix in flour and stir for 1 minute, until lightly toasted.
Slowly whisk in chicken broth.
Add the potatoes, broccoli, and nutmeg. Cook for 20 minutes, until the vegetables are tender.
Next, add the milk and cream cheese and allow it to soften for 5 minutes.
Add the cheddar cheese and stir to combine.
Then, using a blender or an immersion blender, puree the soup to your liking.
Serve with fresh bread (we love homemade sourdough) and enjoy!
Broccoli Cheese Soup
Equipment
- Dutch oven or medium stockpot
- large knife
- cutting board
- measuring spoons
- measuring cups
- whisk
- large spoon
- immersion blender or blender
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ c flour
- 2 small potatoes, diced russet or yukon gold
- 6 c broccoli florets about 1 lb, frozen can be used
- 3 c chicken broth
- 1 c milk
- 4 oz cream cheese
- 1 pinch nutmeg
- 8 oz cheddar cheese, shredded (about 2 cups)
- ½ tsp sea salt
- pepper
Instructions
- Melt butter over medium heat. Add onion and cook until translucent, then add garlic and cook for 1 min.
- Mix in flour and stir for 1-2 minute, until lightly toasted.
- Slowly whisk in chicken broth and add the potatoes, broccoli, salt, and nutmeg. Cook for 20 minutes, until the vegetables are tender.
- Next, add the milk and cream cheese and allow it to soften for 5 minutes.
- Then, using a blender or an immersion blender, puree the soup to your liking.
- Add the cheddar cheese and stir to combine.
- Serve with fresh bread and enjoy!
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