Recipe from Topfood
Broccoli cheddar cheese soup
Cooking time: 40 min
Servings 6
A very tasty cheese soup with crispy broccoli florets. The dish is very hearty, made of broccoli, cream and Cheddar. It has a light tangy aroma of garlic and spices. Serve hot with croutons.


  • Broccoli
    6 cup
  • Carrots
    1,5 pcs.
  • Onions
    1,5 pcs.
  • Cheddar cheese
    3 cups
  • Cream
    6 cups
  • Flour
    3 tbsp.
  • Garlic
    3 cloves
  • Butter
    3 tbsp.
  • Ground black pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    312 kcal

  • Protein

    10.8 g

  • Fat

    22.6 g

  • Carbohydrates

    17.2 g


  • Rinse broccoli, then divide into florets. Transfer to a bowl, fill with a cold water and add salt. Leave for 20 minutes. Next, rinse the cabbage and add to a pot with boiling water. Cook for about 6 minutes, place broccoli in a colander and rinse with a cold water. Don’t pour out vegetable broth.

  • Peel garlic and onions, finely cut.

  • Peel carrots, grate.

  • Grate cheese.

  • Heat the frying pan, add butter. Brown onions and carrots until golden. Then reduce heat to low and pour flour. Stir well and pour in vegetable broth (from broccoli), not much. Bring to a boil and cook for about 5 minutes. Puree in a blender until smooth. Then add cream, bring to a boil.

  • Add broccoli to vegetable broth, pour cream mixture. Season with salt and pepper. Then add grated cheese and garlic. Cook until it’s melted. Serve with croutons.


  • How to make croutons? Cut white bread into cubes. Spray with olive oil, season with salt, sprinkle with grated cheese. Mix well and transfer to the baking sheet. Bake in the oven for about 15 minutes at 302 F.

  • To keep broccoli bright green, do the following: 1) put the ice into a bowl 2) then transfer broccoli into it and leave for 15 seconds 3) remove and place in a coldander.

Bon Appetit!

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