Broccoli cheese soup – a rainy day saviour

Broccoli cheese soup
Posted by Cat Ramos

Some crazy summer we are having in Budapest right now! Saturday was awesome because it was warm and sunny, so we headed out to Orczy tér for some badminton and Frisbee.

Discraft Frisbee
Finally got a Discraft Frisbee from Decathlon!

Then on Sunday, it freaking rained ice! We almost didn’t make it to Barako Kávéház to pick up the goods we ordered (empanada, ube cheese pandesal and sapin-sapin). But I will not let rain get in between me and my sapin-sapin! I grew up braving España floods; this ice rain is nothing!

Since Sunday, the weather’s been all dull and rainy. There’s a deluge outside as I am writing this. 

To cope with this dull and gray weather, I mostly turn to food! Soups are my staple and while I really, really love Filipino chicken sopas and soupy dishes like sinigang, I like to try other creamier versions as well. 

The below was my first attempt at broccoli cheese soup after checking many recipes on Pinterest and I must say it was a hit for me and for G!

It is easy and filling — great comfort in a bowl! 

Broccoli cheese soup

A rich and comforting bowl of soup for cold days
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Cat Ramos


  • 1 head broccoli, chopped (including stems)
  • 1 piece carrot, grated
  • 1 cup sharp Cheddar cheese, grated (plus more for toppings)
  • 1 cup milk
  • 250 ml cooking cream
  • 2 cup water
  • 1 cup chicken or vegetable broth (substitute 1 bouillon cube)
  • 2 cloves garlic, crushed
  • 100 grams butter
  • 2 tbsp flour
  • Croutons or crusty bread


  • In a pot, melt butter and sautee garlic for 30 seconds. 
  • Sprinkle flour and whisk until no clumps remain. 
  • Add milk little by little, constantly whisking to prevent lumps. 
  • Add water and broth (or bouillon cube). Mix until the cube is melted. 
  • Add the broccoli and bring to a simmer. Cook for 15 minutes and stir in the cream. 
  • Add the carrots.
  • After 5 minutes, remove from heat and use an immersion blender and blend the soup to your desired consistency (skip this step if you want a chunky soup). If the soup is too thick for your liking, please feel free to add water then simmer again. 
  • Stir in cheese and allow to melt. 
  • Season with salt and pepper to taste. 
  • Serve hot with more cheese on top, crusty bread or croutons. 

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