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  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced leek (white and light green parts)
  • 1/2 cup diced celery
  • 8 cups coarsely cut broccoli florets and thinly sliced peeled stems (about 1 1/4 pounds)
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 cups water
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 cup (4 ounces) shredded Fontina or Gruyère cheese


  1. Melt butter in Dutch oven or large pot over medium heat.  Add leek and celery. Cook, stirring occasionally, until leek is softened, about 6 minutes. Add broccoli, broth and water; mix to combine. Cover and bring to a simmer; reduce heat and simmer 8 minutes or until broccoli is tender.
  2. Let cool slightly.  Working in batches, puree soup in blender. Return to pot; stir in nutmeg, salt and pepper and heat until hot. Stir in cheese. Makes about 7 cups.
—Recipe by Jean Kressy

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The recipe was originally published as Broccoli Cheese Soup on

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