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Broccoli Cheese Soup

March 4, 2012

I know what you are thinking…”More soup!!?” But I promise this will be the last soup for a while. In an effort to get in better shape for my upcoming wedding next year, I’ve been eating a lot more healthy so this cheesy, creamy soup was one of my last hurrahs before a significant diet change. I LOVE Broccoli Cheese Soup and I saw this on the Pioneer Woman’s blog and decided it would be a good one to try.  I followed this recipe fairly closely (as you know, I typically make variations) but I added more cheese, salt and pepper, because I felt it needed a hint of more flavor. I suggest adding the seasonings and tasting as you go to make it fitting to your taste buds.

The soup starts out like any normal soup base, saute onions until they are translucent, then add seasonings and vegetables following by stock, water or cream. Once the broccoli was in, I used my hand held immersion blender (one of my new favorite gadgets) to get the soup to more creamy consistency. I left in chunks of broccoli because I like the texture. You can also put it in a blender.

This soup may not be the best for a diet but it hits that comfort food spot that is warm, cheesy goodness. It’s also very cheap and east to make. Enjoy!


  • 1 whole Onion, Diced
  • 1 stick 1/2 Cup Butter
  • 1/3 cup Flour
  • 4 cups Whole Milk
  • 2 cups Half-and-half
  • 4 heads Broccoli Cut Into Florets
  • 1 pinch Nutmeg
  • 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
  • Small Dash Of Salt (more If Needed)
  • Freshly Ground Black Pepper
  • Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or use an immersion blender and blend until smooth. You can also transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

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