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Classic Cream of Broccoli and Cheese Soup

Cozy up with a bowl of this delicious homemade Cream of Broccoli and Cheese Soup that is sure to satisfy the tastebuds.
Course Soup
Cuisine American
Servings 10
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 medium-large head of broccoli, apx. 1½ lb
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 3 oz leek, white and light green parts only, sliced thin (about 1/8“ thick) [Note: ½ cup chopped onion may be substituted if leeks are not available]
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 6 - 7 garlic cloves, minced
  • ½ cup carrots, sliced thin
  • 1/3 cup parsnip, sliced thin, about 1/16“ thick
  • 1 lb potatoes, peeled and diced into ¼“cubes
  • ¾ tsp dry mustard
  • ½ tsp dried summer savory
  • ¼ tsp paprika
  • ¼ tsp dried dill
  • 1/8 tsp nutmeg
  • Pinch cayenne
  • 4 cups chicken stock
  • 2-3 bay leaves
  • 3 tbsp butter
  • ½ cup minus 1 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup cheddar cheese (or a blend of melting cheeses of choice), coarsely shredded
  • ¼ cup Parmesan cheese, finely grated
  • 2-3 tbsp fresh parsley, minced
  • Freshly ground pepper and fine sea salt, to taste


  1. Remove broccoli stems from large thick base stalk. Discard stalk and break the broccoli head apart, leaving the long floret stems intact. Wash and drain broccoli well. Using a handheld mandolin, slice the broccoli stems thin, about 1/16” thick, all the way up to the florets. Break apart florets into smaller pieces so they will cook faster.
  2. Melt butter in large stockpot over medium heat. Add olive oil. Reduce heat slightly and add the leek, onion, celery, minced garlic cloves, carrots, parsnip, and sliced broccoli stems. Sauté for 4-5 minutes, stirring briskly, until vegetables are fragrant and onion is transparent.
  3. Add the potato, spices, chicken stock, and bay leaves. Cover and bring to a boil. Cook over medium-low heat for about 10 minutes, stirring occasionally. Add the broccoli florets and cook for 15-20 minutes or until all vegetables are quite soft. Cool. Remove and discard bay leaves. Purée vegetables in blender until mixture is very smooth. Work in batches, starting with one cup of the mixture, puréeing it until smooth, then adding another 1 to 1½ cups, never filling the blender jug more than half full at a time. Transfer puréed mixture to clean stockpot.
  4. In small saucepan, over medium heat, melt 3 tbsp butter. Sprinkle with the flour and stir vigorously for several seconds. Slowly whisk the milk into the butter-flour mixture, ensuring there are no lumps. Stir mixture until it thickens then pour it into the pureed vegetables. Heat soup over medium heat but do not boil. Add the cheeses and stir until cheeses are melted. If soup is thicker than desired, add additional milk, small amounts at a time, to thin it to desired consistency. Lastly, add the parsley. Soup freezes well. Garnish as desired.

Recipe Notes

To make this soup lactose-free, use lactose-free butter, milk, and cheese. To make the soup gluten-free, use same amount of gluten-free 1-to-1 flour to thicken the soup and ensure all other ingredients called for in the recipe are gluten free.