Broccoli cheddar soup

Yield: 6 servings I made this for my QVS house of 6 people and doubled the recipe, we had some leftovers but definitely not 6 servings worth of leftovers.

Total time: 30-50 minutes


  • 1/4 cup butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups chicken or veggie stock/broth
  • 2 cups half and half cream
  • 1/2 lb broccoli (about 3 cups) chopped into bite size pieces
  • 1 cup carrot, julienned (matchstick carrots)
  • 1/4 tsp nutmeg, optional
  • 8oz grated sharp cheddar cheese (2 cups)
  • salt and pepper


  1. Melt butter and sauté onions until soft. Sprinkle flour over the mixture and cook over medium heat, stirring, for 1-2 minutes.
  2. Whisk in the half & half and the broth.
  3. Add broccoli and carrots. Cook over low heat for 20-25 mins or until veggies are tender
  4. Add salt and pepper to taste.
  5. Blend about 1 cup of soup and stir it back in for a smoother soup. Keep on low heat and add cheese. Stir in additional spices if desired.
  6. Best served with bread!


  • When I doubled the recipe I ran out of cream so used 2 cups half and half and 2 cups whole milk. Came out fine, didn't really notice.
  • Would chop the broccoli a little smaller next time.
  • Have never used the nutmeg. Might be good?
recipes/broccoli_cheddar_soup.txt · Last modified: 2022/02/01 15:30 by selena
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