Broccoli Cheese Soup Recipe
The week Adam refused broccoli in every form, I made broccoli soup and called it green cheese soup. He had two bowls. This is that recipe — thick, creamy, made with real sharp cheddar and ready in 40 minutes.
Ingredients
Check off as you go
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, grated or cut into matchsticks
- 3 tablespoons all-purpose flour
- 500ml (2 cups) chicken or vegetable broth
- 300ml (1.25 cups) whole milk or half-and-half
- 450g (1 lb) broccoli florets, cut into small pieces
- 200g (7 oz) sharp cheddar cheese, freshly grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- Salt and black pepper to taste
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 5 to 6 minutes, stirring occasionally, until soft. Add the garlic and stir for 1 minute more.
- 2
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes. You want the flour to coat everything and cook out the raw taste. This is your roux.
- 3
Slowly pour in the broth, whisking as you go to prevent lumps. Add the milk. Bring to a gentle simmer over medium heat, stirring occasionally.
- 4
Add the broccoli florets. Simmer on low heat for 5 to 7 minutes only, until barely tender and still bright green. Short cooking time keeps the colour and preserves more nutrition.
- 5
Remove the pot from the heat completely. Stir in the Dijon mustard and nutmeg. Add the grated cheddar in three small handfuls, stirring each one until melted before adding the next. For smoother soup, use an immersion blender on part of the batch before adding the cheese.
- 6
Season with salt and black pepper. Serve in warm bowls with sourdough alongside.
Tips for Success
- ✓Always take the pot off the heat before adding cheese. When cheddar heats above 60°C the protein matrix tightens and squeezes out the fat — that is why soups turn grainy. Off the heat means off the heat.
- ✓Grate your own cheese from a block. Pre-shredded bags contain anti-caking agents that prevent smooth melting.
- ✓Add broccoli at the end, not at the start. Five to seven minutes of simmering is enough. Long cooking destroys the colour, the texture, and more of the nutrients.
- ✓For a smoother texture: use an immersion blender on about half the soup before adding cheese. This gives you a creamy base with some whole broccoli pieces still visible.
- ✓Do not freeze this soup. Dairy-based soups break when frozen. Refrigerate for up to 4 days and reheat slowly on the stovetop.
- ✓Room-temperature cheese melts faster and more evenly than cold cheese straight from the fridge.
Nutrition (per serving)
Frequently Asked Questions
How do you keep broccoli cheese soup from getting grainy?
Remove the pot from heat entirely before adding cheese. Cheddar above around 60°C has its protein matrix tighten and squeeze out fat — that causes the grainy, separated texture. Add freshly grated cheese in small handfuls off the heat, stirring between each addition. Room-temperature cheese works better than cold.
What is the best cheese for broccoli cheese soup?
Sharp cheddar, freshly grated from a block. Pre-shredded bags contain anti-caking agents that prevent smooth melting. For extra depth, add a small handful of parmesan at the end.
What is the secret ingredient in broccoli cheese soup?
Two things: Dijon mustard (1 teaspoon — sharpens everything without tasting of mustard) and freshly grated nutmeg (¼ teaspoon — adds warmth and depth). These are what give restaurant versions their distinctive flavour.
Can you freeze broccoli cheese soup?
No. Dairy-based soups separate when frozen. The cheese breaks, the milk curdles, and the texture becomes grainy even when reheated slowly. Keep it in the fridge for up to 4 days instead. Reheat on the stovetop over low heat, stirring gently.
Is broccoli cheese soup healthy?
It contains saturated fat from the cheese and butter, but the broccoli contributes 89.2 mg vitamin C and 102 mcg vitamin K per 100g (USDA FDC 170379), plus 2.6g fiber and 47 mg calcium. Keeping the broccoli simmer short (5–7 minutes) preserves more nutrition than the longer cooking most recipes use.
Can I use frozen broccoli?
Yes. Thaw and pat dry first. Reduce the simmer time to 3 to 4 minutes since frozen broccoli is already partially cooked.
Can I make this in a slow cooker or Instant Pot?
Yes to both. Slow cooker: build the roux and broth base on the stovetop first, transfer to slow cooker with broccoli on low for 2–3 hours, stir in cheese off the heat at the end. Instant Pot: sauté function for the roux, pressure cook on high for 3 minutes, quick release, then add cheese after.
