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 (10)

  • 2 tablespoon unsalted butter
  • 1 cup thinly sliced leek (white and light green parts)
  • 1/2 cup diced celery
  • 8 cup coarsely cut broccoli florets and thinly sliced peeled stems (about 1 1/4 pounds)
  • 3 cup reduced-sodium vegetable or chicken broth
  • 2 cup water
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 cup (4 ounces) shredded Fontina or Gruyère cheese

Ingredient Facts and Health Benefits

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Directions

  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.