Broccoli Cheddar Soup

Broccoli Cheddar Soup


Creamy, hot soup sure to offer some comfort on a cold, winter day.


  • 4 cups broccoli florets
  • 2 ½ cups cheddar cheese, grated
  • 2 ½ cups chicken stock
  • 2 cups half-and-half
  • ¼ cup unsalted butter, divided
  • 2 cloves garlic, minced
  • ½ yellow onion, finely chopped
  • 3 tbsps all-purpose flour
  • ¼ tsp nutmeg
  • salt and pepper, to taste


  1. In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
  2. In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
  3. Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
  4. Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
  5. Optional: Puree soup to smooth out chunks, or serve as is.