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German Broccoli Cheese Soup Recipe – Andy's Brokkoli-Käse-Suppe

Need a broccoli cheese soup recipe, aka Brokkoli-Käse-Suppe, that's easy to make? Delicious and creamy?

My hubby, Andy, is a great food critic. He knows when something is good. He knows when something is very good. He knows when something is great. This easy broccoli cheese soup is in his GREAT category! 

Ingredients:

• 1 pound (454 grams) broccoli
• ¼ cup (57 grams) butter
• ½ cup (75 grams) finely  diced shallots or onions
• ¼ cup (33 grams) all purpose flour
• 3 cups (720 milliliters) hot milk
• 1 cup (240 milliliters) 18% cream
• 1 pinch freshly ground nutmeg, or to taste
• 3 cups (339 grams) grated Emmental or old cheddar, plus more to garnish
• salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the broccoli by cutting the florets from the stem. Coarsely chop the florets. Peel and dice the stem.
2. Melt the butter in a large saucepan. Add the shallots and cook them until they become translucent.
3. Stir in the flour and continue cooking  for a few minutes until golden, but not brown.
4. Pour in the hot milk, stirring continually so that no lumps form. Add the cream.
5. Add the broccoli florets and stems.  Season with nutmeg.
6. Bring to a boil, reduce the heat, and cover. Gently simmer for about 20 to 30 minutes, or until the broccoli is tender. Stir occasionally to make sure the soup doesn't settle on the bottom and burn.
7. Use an immersion blender to purée the soup, if you wish.
8. Add the cheese and stir until it has melted and the soup is well mixed.
9. Season with salt, pepper, and additional nutmeg, if desired.
10. Serve, sprinkled with additional grated cheese.

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Updated on February 1, 2026