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PREP10 min
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Cooking40 min
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Ready in50 min



  1. Step
    Clean broccoli stems and slice. Set fleurettes aside.
  2. Step
    Melt butter and oil in a large pot. Add in sliced broccoli stems and sliced onions. Sauté for approximately 6 minutes on low, until soft.
  3. Step
    While the vegetables are cooking, in a separate pot, warm milk and chicken stock together. This will help keep your soup texture smooth and silky.
  4. Step
    After the broccoli stems and onions are soft, add sliced garlic and cook for an additional 2 minutes. Add flour to the sautéed vegetables and cook for an additional 5 minutes on low—keep a close eye and stir constantly to keep flour from browning.
  5. Step
    Gently stir in milk and stock. Season with bay leaf, salt, pepper and nutmeg.
  6. Step
    Cook on low for approximately 15 minutes, stirring occasionally, until the liquid thickens.
  7. Step
    Discard bay leaves before adding in broccoli fleurettes. Cook for an additional 15 minutes, until broccoli is tender.
  8. Step
    Remove soup from the heat and allow to cool for 5 minutes before blending with an immersion blender. Be sure to blend the soup as smoothly as possible—there will still be texture, don’t worry, that’s a good thing!
  9. Step
    Add cheddar cheese, one cup at a time, and whisk in until completely melted.
  10. Step
    Check seasoning and consistency. If necessary, add salt and pepper and thin the soup slightly with a little extra milk.
  11. Step
    Enjoy! I garnished my soup with sautéed apple slices and tahini yogurt.

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