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Broccoli Cheese Soup



  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2/3 cup onions, chopped
  • 3 cloves of garlic, minced
  • 3 cups chicken broth
  • 4 cups milk
  • 4 cups shredded sharp cheddar cheese
  • 4 1/2 cups broccoli, chopped
  • 1/4 tsp salt
  • Pepper, to taste


  1. In a large soup pot melt the butter.
  2. Cook the onions and garlic in the butter until they are softened.
  3. Quickly whisk the flour and salt together with the butter, onions and garlic. It should become almost like a paste.
  4. Pour in the milk and chicken broth. Whisk together and bring to a boil. The soup should thicken up a bit as you continue to whisk.
  5. Turn down the heat and add the shredded cheese. Continue to mix using the whisk.
  6. Add the broccoli to the pot. Cook for about 10 minutes until the broccoli is tender.
  7. Season with additional salt and some pepper to taste.
  8. At this point I like to remove about half of the broccoli from the pot and use my stick blender to process the soup a bit. Only a couple minutes of blending will do the job – this will help keep the texture of the soup nice and creamy and incorporate the broccoli a bit. If you don’t have a hand/stick blender that’s ok – you can also do this using a food processor or just a typical blender (you might have to blend portions in part if your equipment won’t hold a whole pot of soup! no worries though!). Add the soup back to the pot and warm on low.
  9. After the soup reaches the desired creaminess, add the broccoli chunks you removed back to the pot.
  10. Serve with some sprinkles of cheese on top and some crusty bread on the side. 🙂

  • Category: Soup
  • Method: Stove top
  • Cuisine: American/Canadian