Maryellen's Better Broccoli Soup

Warm, comforting, and bursting with bold, cheesy flavor, Maryellen’s Better Broccoli Soup is a creamy upgrade to the classic favorite. Made with fresh broccoli florets, rich cheddar cheese, and a touch of heavy cream, this soup achieves the perfect balance of wholesome and indulgent. A base of sautéed onions and garlic creates a savory foundation, while a sprinkle of nutmeg adds optional warmth and depth. Easy to make in under 40 minutes, this recipe’s velvety texture is effortlessly achieved with an immersion blender, making it as simple as it is satisfying. Perfect for cozy weeknight dinners or serving with crusty bread on chilly days, this broccoli soup is comfort food at its finest.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 pieces garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)

Directions

Step 1

Wash and chop the broccoli into small florets, setting aside the stems for another use or discarding if preferred.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.

Step 3

Sprinkle the flour over the onion mixture, stirring constantly to form a roux. Cook for about 1-2 minutes to remove the raw flour taste.

Step 4

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 5

Add the broccoli florets to the pot. Cover and cook for 10-12 minutes, or until the broccoli is fork-tender.

Step 6

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to process, then return it to the pot.

Step 7

Stir in the milk, heavy cream, shredded cheddar cheese, salt, pepper, and nutmeg (if using). Heat over low heat, stirring until the cheese is fully melted and the soup is creamy and well-combined.

Step 8

Taste and adjust seasoning as needed. Serve hot with crusty bread or crackers for dipping.

Nutrition Facts

Serving size	(2200.7g)

Amount per serving	% Daily Value*
Calories	2301.6

Total Fat 186.9g	0%
Saturated Fat 115.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 573.4mg	0%
Sodium 7540.4mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 11.6g	0%
Total Sugars 22.9g
Protein 86.8g	0%

Vitamin D 107.4IU	0%
Calcium 2175.1mg	0%
Iron 4.9mg	0%
Potassium 749.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 15.2%

Carbs: 11.5%