Green Cheese Soup
Dive into a bowl of velvety, flavor-packed Green Cheese Soup—a comforting blend of vibrant vegetables and rich, creamy cheeses. Perfectly balancing sharp cheddar and nutty Parmesan, this soup begins with a base of sautéed onions and garlic, thickened with a golden roux for a luscious texture. Fresh broccoli and baby spinach give it its signature green hue while boosting its nutrient content, and the addition of whole milk and heavy cream lends a luxurious richness. Ideal for chilly nights or as a crowd-pleasing appetizer, this easy-to-make soup comes together in under 45 minutes and is irresistibly smooth thanks to an immersion blender. Finish with a hint of nutmeg and a sprinkle of extra cheese for a comforting bowl that’s as satisfying as it is wholesome. Perfect for fans of creamy soups, green vegetables, and cheesy indulgence!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups broccoli florets, chopped
- 2 cups baby spinach leaves
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, freshly grated (optional)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and cook, stirring occasionally, for 4–5 minutes or until translucent.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, to create a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in the vegetable broth, ensuring there are no lumps, and bring the mixture to a simmer.
Add the chopped broccoli florets and cook for 8–10 minutes or until tender.
Stir in the baby spinach leaves and cook for another 1–2 minutes until wilted.
Using an immersion blender or countertop blender, puree the soup until smooth and creamy.
Return the soup to low-medium heat and stir in the shredded cheddar cheese and grated Parmesan cheese, allowing them to melt completely.
Gradually add the milk and heavy cream, stirring continuously, and heat the soup gently without bringing it to a boil.
Season with salt, black pepper, and nutmeg (if using) to taste.
Serve the soup hot, garnished with additional shredded cheese or a sprinkle of fresh herbs, if desired.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 628 mg | 48% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
