Broccoli and Cheese Soup

Warm up with a comforting bowl of homemade Broccoli and Cheese Soup, a rich and creamy classic perfect for cozy nights or a hearty lunch. This recipe combines tender broccoli florets, sharp cheddar, and Parmesan cheese, creating a velvety texture that’s bursting with flavor in every spoonful. A touch of nutmeg and optional red pepper flakes elevate the dish with subtle warmth and complexity. Prepared in just 45 minutes, including a homemade roux and a quick blend for a silky finish, this soup is as satisfying to make as it is to eat. Serve it with crispy croutons or a side of crusty bread for the ultimate comfort-food experience. Whether you're craving an easy dinner or a meal-prep favorite, this broccoli cheese soup is guaranteed to impress.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 4 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 0.25 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups half-and-half cream
• 2 cups sharp cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons nutmeg
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.

Step 3

Stir in the flour, ensuring it's well combined with the butter and onions, and cook for another 2 minutes to form a roux.

Step 4

Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps, and bring to a simmer.

Step 5

Add the broccoli florets to the pot. Cover and simmer until the broccoli is tender, about 10 minutes.

Step 6

Using an immersion blender, puree the soup until smooth, or carefully transfer the soup in batches to a standing blender to puree, then return to the pot.

Step 7

Stir in the half-and-half cream and bring the mixture back to a gentle simmer.

Step 8

Add the shredded cheddar cheese and Parmesan cheese, stirring until completely melted and the soup is creamy.

Step 9

Season the soup with salt, black pepper, nutmeg, and optionally red pepper flakes for a slight kick.

Step 10

Serve hot, garnished with additional shredded cheese or crispy croutons if desired.

Nutrition Facts

Serving size	2257.4 grams (2257.4g)

Amount per serving	% Daily Value*
Calories	2397

Total Fat 186.30g	239%
Saturated Fat 116.90g	585%
Polyunsaturated Fat 1.40g
Cholesterol 601mg	200%
Sodium 7365mg	320%
Total Carbohydrate 83.50g	30%
Dietary Fiber 11.70g	42%
Total Sugars 26.80g
Protein 108.70g	217%

Vitamin D 57IU	285%
Calcium 2778mg	214%
Iron 7mg	39%
Potassium 1256mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 17.8%

Carbs: 13.7%