Broccoli Cheese Soup

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Anybody else getting spring fever? February is my least favorite month of the year and it’s only 5 days away. (Or maybe I should be glad I have 5 more days before my least favorite month.) We’ve had almost no snow this year (good luck East Coast today with your giganto storm.) So the grass is brown and dead. It is cold. It is just blah!

I want to get out and start running and biking outside. I need some vitamin D. I have signed up for 4 triathlons, 2 5K’s, 2 half marathons, and a 10K during the summer. Running on the treadmill and riding the bike trainer is torturing me!!!

There is one good thing about the cold winter, though. That is soups. They might be the only reason to have February. Broccoli cheese soup is one of my favorites.

broccoli cheese soup

I made this for my Grandpa’s recent 85th birthday celebration. It was yum. And the party was way fun. He even wore a party hat!

I love broccoli soup. Most soups don’t utilize both the florets and the stem of the broccoli. The stem is all-to-often overlooked, but is full of flavor! In this recipe you cook and puree the broccoli stem, but leave the florets kinda chunky. If you like a smooth soup, you can puree it all, but I like a little texture in there.

This is incredibly creamy, without using any cream. I used 2% milk and it was fantastic.

broccoli cheese soup

Maybe this soup will help with your winter blahs. What do you do to keep sane during the winter?  And what big plans do you have to look forward to this summer?

Broccoli Cheese Soup

Prep Time: 1 hour

Yield: Serves 6-8

Broccoli Cheese Soup


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 3-4 cups chicken broth
  • 1 large head with the stalk of broccoli
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup sharp cheddar, shredded
  • 1/2 teaspoon ground black pepper, to taste
  • 1/4 teaspoon salt, to taste


  1. Cut head of broccoli into small florets. Remove stem. Cut or peel outer, woody layer off of broccoli stems, then slice the stems into 1/4" pieces.
  2. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and celery. Cook until translucent, about 5 minutes, stirring often.
  3. Add cut broccoli stems and 3 cups chicken broth. Turn heat to medium high. Cook until broccoli stems are nice and soft, about 20 minutes.
  4. Transfer soup to a blender, or use an immersion blender and blend until nice and smooth. You may need to do in batches depending on your blender.
  5. Return pureed soup to the saucepan. In another small sauce pan melt 3 tablespoons butter. Then add 3 tablespoons flour. Stir over medium heat until the flour get just a little color. About 3 minutes. Slowly pour in milk while whisking to avoid lumps. Turn heat to medium high and bring to a simmer. The milk should thicken.
  6. Add the thickened milk mixture to the pureed mixture. Stir to combine. Add the uncooked broccoli florets. Keep just below a simmer until the florets cook. About 15 minutes. When they are nice and soft, use a potato masher to break apart the florets.
  7. Sprinkle in cheese while stirring. Add salt and pepper to taste.

Recipe adapted from Best Cream of Broccoli Soup

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