Broccoli and Cheddar Cheese Soup

Lucky for me the weather is finally turning. That means it is time to use up the spring vegetables before they all flower and go to seed. I harvested all of the broccoli because it was threatening to do just that. With so much broccoli florets and stalks on hand I thought that broccoli cheese soup would offer a good solution.

Who doesn’t love a quick, warm, creamy soup…wait did I forget to say cheesy? I love all of these qualities in a good soup. I do also love a low fat, low calorie soup, but this one is not going to be it. Usually I use semi-skimmed, but my soup is never creamy or smooth enough. So this time I used heavy whole milk.



200 ml  whole milk

200 ml chicken stock

4 Tbsp butter

3 Tbsp flour

1 small onion

2 cloves of garlic

10 oz (280 g) broccoli, florets and stems

150 g cheddar cheese, shredded

1 Tbsp kosher salt or Maldon sea salt

1/2 Tbsp freshly cracked black pepper

dash of cayenne, optional


Cut broccoli into bite sized chunks. Dice onion and mince garlic. Heat a large skillet to medium heat and melt 1 tablespoon of butter. Add onion and cook for 5 minutes. Add broccoli and garlic and sauté for 5 minutes. Set aside. Add 3 tablespoon of butter to a stock pot (I used a 3 quart), melt and add flour. Combine butter and flour into a smooth paste (roux) and cook for 2 minutes. Increase heat to medium-high. Whisk in broth and cream and bring just to a boil, reduce heat to medium and add sautéed vegetables. Simmer for 5-10 minutes avoiding a full boil. Stir in cheese with a whisk until mixture is smooth. Season with salt and pepper.

Top with croutons or serve with garlic toast.


A note: this soup is best served right when it is made. It has a tendancy to thicken up a lot in the refrigerator. Should you need to refrigerate it you can use some milk to thin it out when reheating.






Leave a Reply

Your email address will not be published. Required fields are marked *