Broccoli Cheese Soup Recipe

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Broccoli Cheese Soup Recipe


Plain and simple I am in a soup mood – usually happens this time of year. One thing I crave more than soup is cheese — so a soup containing cheese is right up my alley. Yum Yum Yum.

If you usually “make” soup by opening a can really need to try this recipe. Most people do not know how simple it is to make a great soup ( it is super easy)

Make sure to comment what you think about the recipe 🙂

Broccoli Cheese Soup Recipe

Everything you need to make this recipe is above — to make this soup gluten – free use gluten – free flour – do not simply omit the flour. The flour gives thickness to the soup

I also suggest using fresh broccoli – I have made the same soup with both fresh and then frozen and you can tell the difference

The “secret” ingredient with this soup is the pinch of nutmeg that is added. SO YUMMY!!!

Now I know the final picture the soup is pretty smooth ( It went for a nice trip in the blender ) it started out like

Broccoli Cheese Soup Recipe

If you like a chunky soup then skip the blender part 🙂

If you make this dish I would love to see it – snap a picture and send it to [email protected] or post it on instagram and use the #budgetsavvydiva

Broccoli Cheese Soup Recipe



  • ¼ cup unsalted butter
  • ½ yellow onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cups half-and-half
  • 2 heads broccoli cooked and cut into bite-size pieces
  • Pinch of nutmeg
  • 2.5 Cups of Cheddar Cheese Shredded
  • Pinch of salt
  • Pepper ( top each bowl)
  • ½ cup vegetable broth


  1. In a large stock pot melt butter - add onions and cook for 5 minutes. Add flour and salt - stir continuously for 1 minute. Add milk and half - half and Nutmeg. Heat should be set to medium heat
  2. Add broccoli and salt. Cover and set heat to low cook for 30 minutes. If you want a chunky soup skip the blender step. If you want a smoother soup add the soup to your blender and blend till the smoothness you want
  3. Heat should be a bit higher than low slowly add the cheese - keep stirring till fully melted
  4. Add vegetable stock. Cover and cook for 5 more minutes
  5. Enjoy

Recipe is adapted from HERE