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Broccoli Cheese Soup


On this cold and rainy day, I felt like cuddling up with some warm, cheesy, and comforting soup and this broccoli cheese soup was just the trick.  Paired with some crusty bread, there’s nothing quite like dipping it into this golden ambrosia melted with thick cheesy threads with just enough broccoli for some welcomed texture {and for not feeling like you’re being too over indulgent}


5.0 from 3 reviews

Broccoli Cheese Soup
Prep time

Cook time

Total time


Serves: 4 Servings

  • 3 tb browned, melted, unsalted butter
  • ½ c sliced onion
  • 1 c broccoli florets
  • 1 tb unbleached flour
  • ½ c chicken stock {and extra for thinning if desired}
  • 2½ c warm whole milk
  • Pinch of nutmeg {optional}
  • Salt and pepper
  • ½ c tiny broccoli florets/shredded carrots {optional}
  • 3 c cheese {I used cheddar, parmiggiano, and gouda}

  1. In a pot set over medium-low, slowly melt and brown the butter. Swirl it around and keep your eye on it so it doesn’t burn.
  2. Sauté the onions and broccoli with salt and pepper in the browned butter until softened.
  3. Sprinkle in the flour and stir well.
  4. Splash in the chicken stock to deglaze then slowly pour in the warm milk and stir, stir, stir {to prevent lumps}.
  5. Add a pinch of nutmeg and season with salt and pepper.
  6. At this point, you can break up the veggies if you’d like {with an immersion/standard blender, food processor, or potato masher} or keep it just as is.
  7. Return the soup back to the pot and add the carrots and extra broccoli {if using}.
  8. Introduce the cheese and allow it to slightly melt then serve with crusty bread.

Stay warm, my friends!


Your Squishy Monster ^.~

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