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Broccoli Cheese Soup

Broccoli Cheese Soup

A soup for all seasons, this cheesy broccoli soup can be served hot, cold or at room temperature.

Serves: 6 Save

Ingredients (11)

  • 2 T Unsalted Butter
  • 1 cup Sliced Leeks
  • ½ cup Diced Celery
  • 1¼ lb Broccoli Florets
  • 3 cup Low Sodium Vegetable Stock
  • or 3 cup Low Sodium Chicken Broth
  • ¼ tsp Ground Nutmeg
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Shredded Fontina Cheese
  • or 1 cup Shredded Gruyere Cheese
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  1. Melt butter in Dutch oven or large pot over medium heat. Add leek and celery. Cook, stirring occasionally, until leek is softened, about 6 minutes. Add broccoli, broth and 3 cups water; mix to combine. Cover and bring to a simmer; reduce heat and simmer 8 minutes or until broccoli is tender.
  2. Let cool slightly. Working in batches, puree soup in blender. Return to pot; stir in nutmeg, salt and pepper and heat until hot. Stir in cheese. Makes about 7 cups.