Broccoli Cheese Soup

Broccoli Cheese Soup


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This delicious broccoli cheese soup is mixes vegetables with dairy products for a thick and hearty side. Whip this recipe up for a classic restaurant soup taste at home!

Shared by
Chicago IL

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

10 servings


  • 4 chopped heads off broccoli
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 stick unsalted butter
  • 1 diced onion
  • 1/3 C all-purpose flour
  • 4 C whole milk
  • 2 C half-and-half
  • 3 C grated Cheddar and Parmesan

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Preheat the oven to 375º.

Drizzle 2 cups of chopped broccoli with olive oil and sprinkle with salt and pepper. Bake on a cooking sheet until the heads turn slightly brown.

Melt the butter in a pot over medium heat, then add onions and cook until softened. Sprinkle flour over mix, stir to combine and cook for one 1 minute or so.

Add the milk, half-and half, broccoli, a small dash of salt and plenty of black pepper. Cover the pot, reduce the heat to low, and simmer the soup for 20 to 30 minutes. Stir in the cheese, letting it melt naturally.

Pour soup in bowl and serve.

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