Broccoli Cheddar Soup


  • 4 tbsp butter (1/2 stick)

  • 1/2 medium onion, chopped

  • 2-3 cloves garlic, minced

  • 4 tbsp all purpose flour

  • 2 cups chicken stock or vegetable stock

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp paprika or ground nutmeg (optional)

  • 3 cups broccoli florets, cut into small pieces

  • 1 large carrot, grated, julienned or finely chopped

  • 2 cups milk

  • 8 oz cheddar cheese


1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

4. Serve with toasted crusty bread or in a bread bowl if desired.

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