Cream of Broccoli and Cheese Soup Recipe Video

Cream of broccoli and cheese is a classic, well-loved dish! This recipe renders an outstanding version! Although this is not a soup you would eat every day it is absolutely delicious for those cold winter days when you need some comfort and extra calories. This soup is thickened with a roux and finished with cream. If you want to shave off some calories go ahead and use milk instead. This can be made fairly quickly and is a great way to have the kids eat their broccoli.


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4


 Broccoli florets2 Cup (32 tbs)
 Butter3 Tablespoon
 Yellow onion1 Medium, chopped
 Nutmeg powder1 Pinch
 Garlic2 Clove (10 gm), minced (1 large cloves)
 Flour3 Tablespoon
 Low sodium chicken stock/Low sodium vegetable stock4 Cup (64 tbs) (or water)
 Whole milk1⁄2 Cup (8 tbs)
 Cheddar cheese1⁄2 Cup (8 tbs), grated
 Salt1⁄2 Teaspoon (to taste)
 Black pepper1⁄2 Teaspoon (to taste)
 Fresh thyme1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 290 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 46 mg

Sodium 464.7 mg19.4%

Total Carbohydrates 22 g7.2%

Dietary Fiber 1.1 g4.4%

Sugars 2 g

Protein 15 g29%

Vitamin A 63% Vitamin C 139.1%

Calcium 22.9% Iron 12.6%

*Based on a 2000 Calorie diet


1. Prepare the ingredients according to the list.

1. In a heavy pan melt butter. Add the onion. Season with salt and nutmeg and cook until softened for 4 minutes.
2. Put the flour and mix well. Cook for 3 minutes, stirring constantly.
3. Slowly whisk in the stock. Whisk the roux constantly until all lumps have disappeared.
4. Bring to a soft simmer and simmer for 5 minutes until thickened.
5. Add the broccoli and cook for about 10 minutes or until it is cooked through.
6. Blend the soup and return it to the pot.
7. Put the cream and the cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust.

8. In a serving bowl, serve this soup hot with crispy bread.

If you have an immersion blender do it now. If you don’t, wait for it to cool a bit and blend in batches.