Broccoli Cheese Soup is the ultimate comfort food! This is deliciously cheesy, amazingly rich and creamy, and it has plenty of fresh broccoli dotted throughout.

This truly is the best broccoli cheese soup I’ve ever had! Better than the local soup shops and chain restaurants. It’s made with minimal ingredients, it’s incredibly hearty, brimming with fresh homemade flavour and it’s easy to make.

Chances are it will quickly become one of your go-to soup recipes!

Serves 4

Ingredients

FOR THE SOUP

• 3 tablespoons butter
• 2 small yellow onions, roughly chopped (about 1-3/4 cups)
• 4 cloves garlic, smashed
• 2 carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 1/2 cup white wine
• 1 pound broccoli, florets and stems, roughly chopped
• 4 cups (32 oz) low-sodium chicken broth
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 cup heavy cream 
• 1 heaping cup grated cheddar cheese, packed 
• Pinch nutmeg

FOR THE CROUTONS

• 2 cups cubed French Bread, preferably day old
• 2 tablespoons melted unsalted butter
• Salt and freshly ground black pepper

Method

FOR THE CROUTONS

1. Preheat the oven to 200°C. Line a baking sheet with aluminum foil for easy clean-up.
2. Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once until the bread cubes are golden brown and crisp.

FOR THE SOUP

1. 1. Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
   2. Add the white wine and cook until almost completely reduced for a few minutes.
   3. Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes
   4. Add the heavy cream; then, use a handheld immersion blender to purée the soup until completely smooth.
   5. Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary
   6. Ladle the soup into bowls and garnish with croutons.