Broccoli Cheese Soup

This broccoli cheese soup is rich, cozy, and layered with comforting flavors from simple, everyday ingredients. It starts by sautéing diced onion in butter, which forms the base of the creamy roux that thickens the soup. From there, milk and half-and-half create a smooth, velvety texture that pairs perfectly with tender broccoli florets. A pinch of nutmeg adds subtle warmth without overpowering the cheese, and freshly grated cheddar melts seamlessly into the hot broth for the signature silky finish. The result is a crowd-pleasing soup that feels indulgent but comes together quickly enough for a weeknight meal.
Whether you prefer it chunky or silky-smooth, this soup is flexible and easy to customize. A potato masher keeps it rustic, while an immersion blender makes it luxuriously smooth. For tools, you’ll need a large pot, a whisk for the roux, and a cheese grater for the best melt. Serve it in a regular bowl or spoon it into a toasted bread bowl for extra comfort. Pair it with simple sides like crusty bread or a green salad, and enjoy leftovers reheated gently on the stovetop for lunch the next day.

1. Build the creamy baseMelt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 3 to 4 minutes. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half until the mixture is smooth.Add the milk gradually to avoid lumps and ensure a velvety base.Soak the whisk and measuring cups immediately to prevent dried-on dairy.

2. Simmer with broccoliAdd the nutmeg, broccoli florets, a dash of salt, and plenty of black pepper. Cover the pot, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is very tender.Cut broccoli into evenly sized florets so they soften at the same rate.Wipe the stovetop while the soup simmers to stay ahead on cleanup.

3. Melt the cheese and adjust textureStir in the grated cheese until fully melted. Taste and adjust the seasoning. Mash the soup lightly with a potato masher, or purée part or all of it using an immersion blender for a smoother texture. Add chicken broth if needed to thin.Use freshly grated cheese for the smoothest melt and best flavor.If blending, rinse the blender jar right away to keep cheese from sticking.

Butter1/2 cup

- Dairy

Onion1 whole

- Produce

Flour1/3 cup

- Baking

Whole Milk4 cup

- Dairy

half-and-half2 cup

- dairy

Nutmeg1 pinch

- Spices

Broccoli4 head

- Produce

Salt0 count

- Spices

Black Pepper0 count

- Spices

grated cheese3 cup

- dairy

Chicken Broth2 cup

- Canned Goods

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Broccoli Cheese Soup