Broccoli Cheese Soup

Broccoli Cheese Soup Recipe.
Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


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


  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 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.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 179
  • Fat 11g
  • Cholesterol 36mg
  • Sodium 699mg
  • Carbohydrate 12g
  • Fiber 4g
  • Protein 9g