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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.