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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 Gruy√®re 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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