Cheddar Broccoli Soup


  • ¼ C Butter

  • ½ Yellow Onion, chopped

  • 2 Garlic Cloves, minced

  • ¼ C AP Flour

  • 2 C Half & Half

  • 2 C Chicken Stock or Broth

  • ½ lb Broccoli, chopped into bite size pieces

  • 1 C Carrot, julienned

  • ¼ tsp Nutmeg

  • 8 oz Sharp Cheddar Cheese, grated

  • Salt & Pepper to taste


In a dutch oven or large pot, melt the butter and saute the onions until soft and translucent. Add in garlic and cook for 30 seconds. Sprinkle flour over the mixture, stir to combine, and cook over medium heat for 1-2 minutes.

Whisk in the half & half and chicken stock. Bring to a boil and then reduce the heat to medium.

Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the veggies are tender. Add the nutmeg and season with salt and pepper. You can leave your soup chunky, or off the heat use an immersion blender to blend soup to your desired chunkiness. You could also remove ¼-½ of the soup from the pot, blend it smooth and then add back to the soup.

Remove soup from heat and stir in the cheese. 

Serves 4-6


Adapted from https://www.the-girl-who-ate-everything.com/

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