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Broccoli and cheese soup


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  • 2 tablespoons unsalted butter
  • one small onion, chopped
  • salt and pepper, to taste
  • one clove garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons flour
  • 4 cups chicken broth
  • one pound broccoli (about 2 heads) cut Florettes small
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • olive oil


Servings 4
Preparation time 20mins
Cooking time 40mins


Step 1

Melt butter in a medium saucepan over medium heat. Add onion; cook 5 min., until softened, stirring often. Add garlic, thyme, salt and pepper; cook 1 min., stirring. Sprinkle in flour, stirring constantly until Incorporated. Slowly pour in broth, 1/2 cup at a time, stirring to blend. Add broccoli; cook 10 min. until tender.

Using an immersion blender, purée soup until smooth

return soup to pot; add cream and cheese and warm over low heat, stirring.

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