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Broccoli Cheese Soup

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Fresh broccoli and cheese soup is a delicious wintertime dish. You can make it with fresh or frozen broccoli and any cheese that melts well. This recipe relies on the use of cheddar cheese and fresh vegetables.


  • 1 tablespoon melted butter
  • 1/2 medium onion, chopped
  • 50 g melted butter
  • 50 g flour
  • 400 g half cream, half whole milk (half and half)
  • 500 ml chicken or beef stock
  • 250 g fresh broccoli, chopped
  • 200 g carrots, julienned
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional)
  • 240 g strong cheddar cheese, grated

Prepare the base of the recipe

  1. Brown the onions. Melt a knob of butter in a small skillet. When hot, add the chopped onion. Cook the onion until translucent, then remove the pan from the heat and set aside.
  2. Melt the butter in a saucepan. Put butter in a cast iron pan or Dutch oven and let it melt over medium heat, it should sizzle.
  3. Pour in flour to make a roux. Use a whisk to mix the flour and butter, the butter will thicken and turn slightly brown. Stir constantly so it doesn’t turn black. When you have a golden brown color, which takes 3 to 5 minutes, your roux is ready!
  4. Add the liquids. When the roux is ready, add the half-and-half. Pour in the chicken broth as well, while stirring constantly. Stir until you have a perfect mixture.
  5. Bring this mixture to a simmer. Bring the liquid to a low boil. Let it cook for 20 minutes. During this time, you will prepare the other ingredients.
  6. The mixture should not boil. Do not hesitate to lower the heat.
  7. If you like spicy soups, add some black pepper and a few turns of the cayenne pepper mill.

Cook the broccoli and vegetables

  1. Add the broccoli, carrots, and onions to this preparation. Stir well. Let the vegetables cook on low heat for about 25 minutes.
  2. Again, do not boil!
  3. Taste the soup and adjust the spices.
  4. Cook the soup until it has thickened. After 25 minutes, it should become thicker. Remove it from the heat when it has the desired texture.
  5. Taste. At this point, add salt and pepper to taste. Add nutmeg and other spices if desired. Blend well.
  6. Blend your soup. Using a soup blender or food processor (in which case you’ll need to transfer), blend the soup to a smooth consistency. Once blended, return the soup to medium heat.
  7. If you want to keep the whole broccoli and vegetable pieces, skip this step or blend only half of the vegetables.
  8. Use a soup blender if you have one, it will save you from transferring the soup.

Finalize the soup

  • Stir in the cheese. Add the grated cheese to the hot soup. Use a spoon to stir and let it melt completely. Taste your soup! The soup is finished when the cheese is melted and all the flavors are there!
  • Serve the soup. Pour into bowls and serve with crusty bread slices, some rice, or a green salad.
  • For presentation, sprinkle grated Parmesan cheese on top!

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