Broccoli Cheese Soup


You need a lot of ingredients to make this soup. However, it is well worth the time it takes to prepare, as the effect is satisfying for everyone. It is the perfect soup for winter evenings.


  • 1/2 large onion, diced
  • 2 large carrots, peeled and chopped
  • 2 sticks of celery, diced
  • 2 cloves garlic, chopped
  • 12 oz broccoli florets (about 4 to 5 cups)
  • 2 tablespoons salted butter
  • 1/4 tsp salt (for sautéing vegetables)
  • 1 teaspoon dijon mustard
  • 1/4 cup all purpose flour
  • 2 1/2 cups chicken or vegetable stock
  • 2 cups whole milk
  • 3/4 teaspoon salt (for soup)
  • 1/2 tsp black pepper (for soup)
  • 2 cups grated cheddar cheese (about 8 oz)
  • fresh parsley, chopped (for serving)
  • salt (optional, for serving)
  • freshly ground black pepper (optional, for serving)

Method of preparation:

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, celery and minced garlic. Sprinkle with 1/4 teaspoon salt and cook until the vegetables are soft, about 5-7 minutes.

Stir in the Dijon mustard and cook for a further minute.

Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, stirring constantly.

Gradually add the chicken stock, stirring constantly to avoid lumps. Pour in the milk, stirring until smooth.

Add the broccoli florets to the pan. Bring to the boil and cook for about 10-15 minutes or until the broccoli is tender.

Once the broccoli is tender, use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches and blend until smooth. If necessary, return the blended soup to the saucepan.

Stir in the grated cheddar cheese until melted and well combined.

Season to taste with 3/4 teaspoon salt and 1/2 teaspoon black pepper or to taste. Adjust seasoning if necessary.

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