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+ servings
broccoli cheese soup

Broccoli Cheese Soup

Steven Pennington
You had me at Cheese. This comfort food will turn anyone's frown upside down. Easy to make.
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Soup
Cuisine French | American


  • All-Purpose Flour Cup
  • Butter or preferred oil (4 ounces) 1 stick
  • Onion (Chopped) 1 whole
  • Chicken /or Vegetable Stock 2 cups
  • half and half or whole Milk 2 cups
  • Heads broccoli (cut into 1-inch florets) 4
  • Cheddar Cheese or your favorite Cheese or Cheese (s) 2 Cups
  • Nutmeg (freshly grated really makes a huge difference) pinch
  • White Pepper (Black works just as well but you'll see the black specs in your soup) ½ tbps
  • Sea Salt ¾ tbps
  • Cayenne Pepper Pinch


The Roux

  • First, melt 1 stick of butter in a pot along with the Onions and cook for 3-4 minute ( sweating the Onions - no color or browning)
  • Next, add in ⅓ cups of flour and cook for 1 minute or till it smells lightly toasted

Making the soup

  • Then adding your 2 cups of half and half or whole milk, the soup will start to thicken
  • Add the 2 cups of chicken/vegetable stock, half of your Broccoli, and the nutmeg, and cook till the broccoli is tender, test with a fork for doneness.
  • Next, blend the soup with an immersion blender or use a standard blender until smooth.
  • Add in the rest of the Broccoli and cook till done. ( Broccoli adds texture )
  • Lastly, add the cheese and melt. Add as much as you think is best around 2 cups. The cheese will thicken the soup.
  • Add salt and pepper.
Keyword Delicious Homemade Broccoli Cheese Soup
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