Broccoli Cheese Soup

This soup is hearty without being too heavy. It’s filling enough that it can be served as the main course.

Broccoli Cheese Soup

Broccoli Cheese Soup


  • 1/3 cup butter, diced in cubes
  • 1 cup diced yellow onion (about 1/2 large onion)
  • 1 large clove garlic, finely minced
  • 1/4 tsp dried thyme
  • 1/3 cup all-purpose flour
  • 3 cups 2% milk
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups finely chopped, fresh broccoli pieces*
  • 6 oz. freshly grated sharp Cheddar cheese
  • 1 oz. freshly, very finely grated Parmesan cheese (or more to taste)
  • salt and freshly ground black pepper to taste


  1. Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes.
  2. Add in garlic, dried thyme and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth then cream.
  3. Cook, stirring frequently, just until mixture begins to gently bubble, then reduce heat to medium low, add in broccoli pieces and cook until broccoli is tender about 6 - 8 minutes, stirring frequently
  4. Turn heat off, add in cheese and stir until melted, season with salt and pepper to taste. Serve warm.


*From about 3 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.

For step-by-step instructions for this recipe and more, visit Cooking Classy.

Author: Cooking Classy

Recipe and photo courtesy Cooking Classy.

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