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Broccoli Soup {with cheese}

by 229 Comments

I ain’t gonna lie, this broccoli soup (with a generous helping of cheese) will knock your socks off and make you take back all the lies you’ve spread about broccoli.


4 tablespoons melted butter
2 T. olive oil
1/2 medium chopped onion
1 stalk celery
1/2 cup flour
2 cups half-and-half cream
4 cups chicken stock
1 head fresh broccoli
fresh grated nutmeg, to taste
6 ounces grated sharp cheddar cheese
4 oz fontina or gouda, shredded
salt and pepper

Sauté onion and celery in butter and oil until onion is translucent.   Then, add flour and whisk over medium heat for 3-5 minutes.   Add the half & half and chicken stock and stir well and then add the chopped broccoli and cook over low heat 20-25 minutes.   With an immersion blender, blend the broccoli until it’s the consistency you like.  We like ours to have larger chunks of broccoli but also some nice smaller bits.  Just blend until it’s the way you like it!   Add salt and pepper and nutmeg.  The nutmeg is key!!  Don’t leave it out. If you don’t have fresh nutmeg to grind, just add about 1/2 tsp. of ground nutmeg.  But don’t leave it out. I’m bossy like that.   Return to heat and stir in cheese, heat until melted and garnish with a little shredded cheese.

NOW.  Here’s where I have to admit a little creative license.  I am crazy over cheese and we have about 75 varieties at any given time.  That might be slight exaggeration but not much.  When  a recipe calls for cheese, I just shop the fridge and see what I have.  I would definitely use some cheddar in this but add something else for variety.  Gruyere would be amazing.  I had gouda and fontina and added those and it was AMAzing.   It might have helped that the broccoli came out of my winter garden.  That garden beats all I’ve ever seen.  We’ve been eating out of that little garden since May.  The goodness just won’t stop!!
Serve with crusty bread and  prepare to be crowned Queen of the Kitchen.  Or in my case, Queen of Bean Station.  And even if you think you don’t like broccoli cheese soup, give it a try.  This one might surprise you.

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I also wrote a post about the spiritual aspect of feeding people.  It’s my favorite way to change the world.

broccoli cheese soup

Mwahhhhh!!
Check out some of my other recipes!

Spicy Tomato Soup

Fish Tacos

Old Fashioned Griddle Cakes

Blucberry Coffee Cake

Strawberry Dream Cake

Late Summer Vegetable Soup

Chicken and Dumplings

Cheese Tortellini Soup

Grannie’s Fudge

Chipotle Pumpkin Barley Soup

Rocky Top Chili

Italian Sub Soup

Cheeseburger {in paradise} Soup

Taco Casserole

Cherry Chocolate Chip Cookies with Sea Salt

Potato Corn Chowder

Roasted Zucchini Lasagna

 

Broccoli Soup {with cheese}

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Ingredients
  

  • 4 tablespoons melted butter
  • 2 T. olive oil
  • 1/2 medium chopped onion
  • 1 stalk celery chopped
  • 1/3 cup flour
  • 2 cups half-and-half cream
  • 3 cups chicken stock
  • 1 head fresh broccoli
  • fresh grated nutmeg to taste
  • 6 ounces grated sharp cheddar cheese
  • 4 oz fontina or gouda shredded
  • salt and pepper

Instructions
 

  • Sauté onion and celery in butter and oil until onion is translucent.
  • Add flour and whisk over medium heat for 3-5 minutes.
  • Add the half & half and chicken stock and stir well.
  • Add the chopped broccoli and cook over low heat 20-25 minutes.
  • With an immersion blender, blend the broccoli until it's the consistency you like.
  • Add salt and pepper and nutmeg.
  • Return to heat and stir in cheese, heat until melted and garnish with a little shredded cheese.
  • Serve with crusty bread!

 

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Reader Interactions

Comments

  1. Ruth says

    Oh my goodness. This sounds amazing. Nothing better than soup and warm bread on a cold day. Really wish I had these cheeses on hand to try it today. I’m the only cheese lover here.
    Ruth

    Reply

    • edie says

      We had this one on Saturday, Ruth and then everyday for lunch. I was so sad to see it go! I can’t imagine living in a family without cheese lovers, so sad. Maybe this could convert them?!
      🙂

      Reply

  7. Crystal says

    I have been using Google calendar for a long time, but never thought to use it for menu planning. I feel so organized now! I love being able to set a meal to repeat, or to change a week around due to surprises in the schedule.

    This week I made Smoky White Bean Chicken Chili and it was definitely worth repeating: http://tastykitchen.com/blog/2012/03/smoky-white-bean-chicken-chili/

    FYI- All of the recipes on Martha Stewart are automatically saved in your ziplist account by clicking on “Add to Shopping List”. They make it so easy!

    Reply

  10. RD Shugart says

    Ha ha! You and I approach cheese in recipes the same way! What does it call for vs. what do I have? We love cheese and I recently became obsessed with blackened brie … with granny smith apples. Thanks for the recipe!

    Reply

  11. Sarah says

    That looks delicious. My garden is pushing out head after head of cabbage, so I just posted my magic cabbage veggie soup the other day. It’s magic because it disappears fast, and so did ten pounds last month while I ate a bunch of it! It will balance your rich and delish sounding broccoli cheese, which perhaps mean I should have a pot if each at all time.

    Also, I’m still being on Virgil; tell me I have more time….?

    Reply

    • edie says

      oh, how wonderful, sarah!
      our cabbage didn’t do as well as the broccoli but we did enjoy it in a shrimp stir fry the other night.
      and yes, you have more time.
      i’m so BEHIND!!
      xo,
      edie
      🙂

      Reply

    • edie says

      oh, it’s been such a fluke of a blessing, cars!
      we put out broccoli, cabbage, herbs and some lettuces and have been harvesting something all winter.
      the last frost probably did us in but who knows!
      i can’t wait to start planting the spring greens :))

      Reply

  13. Claire @ A Little Claireification says

    Oh my dear… we will get along so well. I have always said that if I reach a point in life that I cannot eat cheese they may as well just put me down. They will have to pry a wheel of cheese from my cold fingers. Haha I always have a gazillion kinds on hand too. My weakness. This looks delicious!

    Reply

  14. Gina in Louisville says

    We actually had your Tortellini Soup last night and it was a hit. I COULD NOT BELIEVE how easy it was. I am just meal planning one week at a time. I like that I am cooking more and that the food is fresh. It is work because I’m not used to it but I think it’s progress. Interestingly, I don’t feel the need to diet because we are eating so much that is fresh and fresh is good.

    p.s. Still getting used to ziplist. I like emeals because it has the main course and a side/salad.

    Reply

  15. Kelly says

    Broccoli Cheese Soup is one of my favs! Can’t wait to try this one! I’m so jealous of your garden. I’ve dreamt of having one myself but our yard has so many trees it’s hard to get enough sunlight. Enjoy your harvest! 🙂

    Reply

  17. Julie Ann Blevins says

    Hail, yee…all great and queen o’ bean station….”lies about broccoli”….gosh, you make me smile…..we made your strawberry cake and we made your corn chowder soup last night….used green onions to put on top of it…..out of our garden, (the garden I wanted because of your inspiration!!!)…..it was good to have something so fresh right out of the garden, this time of year!…..we have been using the mint too……we didn’t grow broccoli…….good idea!!!….going to try that this year….can’t wait to try that soup………yes, you have inspired me to cook more again….I have been using my baking station, a lot. I am sure my neighbors would thank you! xxxoooo

    Reply

  19. Nester says

    E, I made this for dinner last night and the boys and the man all loved it. AND? The 15-year-old asked me to teach him how to make it so he’d know how. Pretty sure that’s the best compliment you could ever get on this soup. I think I once mentioned that cooking is an impressive skill and that girls love it and that he’ll never regret learning how to cook things. He’s already got from scratch brownies with icing down to a science so I think your soup is his next thing!

    Reply

  20. Nina says

    I tried this last night! Yummo! My husband walked in and said ” We don’t like cream soups. I’ve never seen you make one.”” My reply – “I know, but Edie made this and it lloks sooo good.” And, it was!

    I am loving ziplist! You’ve made my life soo much easier. Thanks for all of the inspiration!

    Reply

  22. Laura says

    YUM! This is my favorite soup, so I’ll definitely have to try this recipe this weekend. Maybe my husband won’t notice the broccoli? 🙂

    Reply

  24. Saundra says

    I make broccoli soup semi regularly … and this is exactly how I make it. A few years ago my grandson was staying with me overnight & I was making this for dinner. He was only about 5 yo at the time & was sure I was cooking something terrible. I assured him that the cheese would make it yummy. It was a hit … he loved it … had seconds … and still asks for this occasionally.
    I wish I was more tech savvy to use the recipe zip you have discussed. Maybe if I walk through it slowly I can get it 🙂 Thanks for sharing it.

    Reply

  26. Ursula says

    Oh, oh wow.

    That looks…amazing. I have broccoli, I have cheese…I think this might just be….on the menu for today!

    Thanks for the inspiration Edie!

    Reply

  27. Trudy K. says

    Looks delicious. I made your Corn Chowder recipe, again. I added some leftover butternut squash, it was grand! If you had to give up either bacon OR bacon fat, which would you choose? 🙂

    Reply

  28. Sue says

    Can’t wait to try this soup, yum yum.
    There is a discrepancy between the two recipe ingredient lists. Which is correct?

    Reply

  29. Muriel says

    Hi Edie from America’s Dairyland! I’m pretty sure that we are required by law to have several, possibly 75, cheeses in our homes at any given moment! I made the soup in a hurry today as the hubby had to leave for firefighter training. After the multiple bowls that he had, I am sure that he will have a full tummy. The soup was absolutely delicious. I loved the cheddar and the gouda and that little hint of nutmeg. I went light on that, but we thought it was just right. Thanks for sharing!

    Reply

  30. missy says

    I make broccoli cheese soup all the time. I love it. My goal is always to get it to taste like the soup from Grady’s…yummmmm. Mine is pretty much the same as this except I don’t add celery. I’ll have to do that next time. Have you ever used Blackberry Farms’ Singing Brook cheese? It is to die for!!! It’s great in baked mac & cheese, too. You can get it by mail order or at Just Ripe down on Market Square. I will warn you that it’s exspensive, and you WILL get hooked. So be sure you are ready!!!

    Reply

  33. Kelli Fox says

    I have totally been using your calendar menu thingy! I started back when you blogged about it.. and I have changed it up for the summer/winter and of course changed it up just to change it up hehe.. 🙂 It is awesome! I always have my menu with me because it’s on Google calendar!!! love love love it.. but it is about time to change it up and add some different meals. I am for sure going to try making this soup because I loves me some broccoli no matter how you slice it.. Thanks young lady for your oh-so-fun posts 🙂

    Reply

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