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+ servings
Broccoli Cheese Soup

Broccoli Cheese Soup

Jennifer Pullman
Homemade broccoli cheese soup is a fast and easy meal perfect for cold winter days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 117 kcal


  • 2 cups vegetable broth
  • ½ cup yellow onion
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups skim milk
  • ½ cup low fat cheddar cheese shredded
  • 10 oz Broccoli Chopped
  • Salt and pepper to taste


  • Combine vegetable broth and broccoli, heating until broccoli is soft.
  • In a separate pot heat milk and cream until scalded.
  • In a larger soup pot, add butter and onions.
  • Cook onions until they soften.
  • Add flour slowly to butter stirring to make a roux.
  • Slowly add stock to the roux with a whisk.
  • Make sure to keep the soup thick.
  • Next add milk slowly and continue to stir with a whisk.
  • Add cheddar cheese and season.
  • Heat soup until the cheese is melted and the soup has thickened.
  • Serve with 1 TB cheddar cheese on top.


Adapted from Cafe Laura's recipe Penn State University


Serving: 1cupCalories: 117kcalCarbohydrates: 10gProtein: 5gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 366mgPotassium: 226mgFiber: 1gSugar: 4gVitamin A: 665IUVitamin C: 32.3mgCalcium: 125mgIron: 0.5mg
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