Broccoli Cheddar Soup

Why is it that we enjoy our veggies in the least beneficial way possible? Carrot cake, for example, is no way to get your veggie portion of the day (although some of us won’t admit that).
Broccoli cheddar soup is another example of this. Take a bunch of perfectly healthy broccoli, simmer it with heavy cream and cheddar cheese, and you have no more nutritional benefit (relatively speaking) of that once vitamin-packed cruciferous vegetable.


Still…some days call for vegetables to be disguised as rich, heavy, creamy, and salty works of art. This soup, my friends, is just that. 
It’s not a soup you want to drink for weight loss, but it is a soup you’d want to reward yourself with. Trust me, it’s delicious. And I’ve tweaked with it so you can sip away at it without feeling overwhelmed. Try it out soon! 


Broccoli Cheddar Soup

Yield: 6 servings

Broccoli Cheddar Soup


  • 1 tbsp butter
  • 1/2 onion, chopped
  • 1/4 cup oil or butter, or both mixed
  • 1/4 cup flour
  • 1 cup half and half
  • 1 cup milk
  • 2 cups chicken stock
  • 1 and 1/2 cup chopped broccoli
  • 1 cup shredded or chopped carrots
  • Optional: Pinch of seasoning salt, paprika, and ground mustard. 
  • 8 oz sharp cheddar cheese
  • Salt and pepper, to taste


  1. Saute the chopped onion with 1 tbsp butter until soft. Set aside in a bowl.
  2. In a soup pot, combine the oil/butter with the flour and whisk on medium-low until it is fragrant and golden brown (3 minutes or so). 
  3. Add the half and half, milk, and chicken stock. Whisk it until the flour lumps disappear. Cook for 20 minutes, until the milk mixture thickens just a little bit. 
  4. Add the carrots and onions, cooking on medium heat for 10 minutes. 
  5. Add the broccoli and cook until the broccoli is tender (but not mushy), about 5-10 more minutes. 
  6. Mix in the seasonings, salt, pepper, and the cheese. 
  7. Serve hot with crusty bread! Enjoy!

This entry was posted in soup.

Leave a Reply