Creamy Broccoli Cheese Soup

Ingredients

  • 4 cups fresh broccoli florets (about 1 large head)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups whole milk or half-and-half
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded carrots (optional)
  • Salt and black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic; sauté until tender and fragrant, about 3-4 minutes.
  2. Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
  3. Slowly whisk in the broth and milk until smooth. Bring to a gentle simmer, stirring often.
  4. Add the broccoli florets and shredded carrots. Simmer for about 15-20 minutes, or until the broccoli is tender.
  5. Use an immersion blender (or carefully transfer in batches to a blender) to puree the soup to your desired consistency—chunky or smooth.
  6. Reduce the heat to low. Stir in the shredded cheddar cheese gradually until fully melted and smooth.
  7. Season with salt, pepper, and a pinch of nutmeg if using.
  8. Serve warm with extra cheese or crusty bread on the side. Enjoy!

If you’d like, I can adjust this for slow cooker or Instant Pot instructions too. Just say so!

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