Return to Content

Creamy Broccoli-Cheddar Soup | The Taste of Autumn

Creamy Broccoli-Cheddar Soup | The Taste of Autumn
5 votes, 3.80 avg. rating (76% score)
Print Friendly

This recipe for Creamy Broccoli-Cheddar Soup is one of my standby dishes, an easy soup that makes everyone in my family happy and tastes like autumn itself. The method is simple: Cook leeks in olive oil and butter, add flour, carrots, and broccoli, then add the stock and simmer until the vegetables are tender. Purée until smooth, then finish with a bit of light cream, Cheddar cheese, and nutmeg. That’s about 40 minutes start to finish, but the soup tastes even better the next day.

Note: Some people like to set aside some broccoli florets to stir into the soup after it is puréed. It’s a nice option if you want to go to the trouble, but I enjoy it just as much in its smooth, creamy state.


Broccoli-Cheddar Soup
Photo/Art by Amy Traverso
Broccoli-Cheddar Soup

Creamy Broccoli-Cheddar Soup

Total time: 45 minutes; hands-on time: 25 minutes

Makes: 4 to 6 servings

  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 3 leeks, white parts only, cleaned and sliced into thin half-moons
  • 1 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 2 large carrots, peeled and chopped
  • 5 cups chopped broccoli, stalks and florets (from 2 medium heads)
  • 4 cups chicken or vegetable broth or stock
  • 1 cup water
  • 1/2 cup light cream
  • 8 ounces sharp Cheddar cheese
  • 1/2 teaspoon grated nutmeg
  • Garnish: Parsley leaves, red chile flakes (optional)


1. In a large soup pot, melt the butter in the olive oil over medium heat. Add the leeks and the salt and cook, stirring often, until the leeks begin to darken at the edges, 6 to 8 minutes. Add the flour and cook, stirring often, 2 minutes, then add the carrots and broccoli and stir well. Add the broth and the water and increase the heat to high. Bring to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.

2. Working in batches, purée the soup in a blender until smooth, then return to the pot over low heat. Stir in the cheese, a handful at a time, add the nutmeg, and stir until smooth. Serve hot, garnished with parsley and red chile flakes, if you like a bit of spice.


Amy Traverso


Amy Traverso


Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111