Broccoli Cheese Soup



  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar


  • Saute onion in butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
  • Stir constantly and slowly add the half-and-half (this is called making a roux).
  • Add the chicken stock whisking all the time. Simmer for 20 minutes.
  • Add the broccoli, carrots and onions.
  • Cook over low heat until the veggies are tender for 20-25 minutes.
  • Add salt and pepper. The soup should be thickened by now.
  • Pour in batches into blender and puree.
  • Return to pot over low heat and add the grated cheese; stir until well blended.
  • Stir in the nutmeg and serve.




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