Broccoli Cheese Soup



Broccoli Cheese Soup

Servings 4


  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 head broccoli (florets and stalk), diced
  • 1 carrot, peeled and diced
  • 2 potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • cups whole or low-fat milk
  • sea salt and freshly ground pepper
  • 2½ - 3 cups grated sharp white and yellow cheddar cheese plus more for garnish
  • ¼ teaspoon freshly grated nutmeg
  • heavy cream (optional)


In large pot, melt butter over medium heat. Add onion, garlic, broccoli, carrot and potato; cook until a little tender, about 5-8 minutes. Add chicken broth, milk, salt and pepper and bring to a boil. Cover and reduce heat to low. Cook about 20 minutes until veggies are fork tender and soup has thickened.

    Remove pot from heat and puree with an immersion blender (or carefully puree in blender).

      Add cheese and nutmeg, stirring constantly until melted. Adjust salt and pepper, if needed and drizzle a little cream (if using).

        Ladle into bowls and top with extra grated cheese, if desired.