Broccoli Cheese Soup|

5 from 1 reviews


  • 5 cups broccoli florets (fresh or frozen)
  • 3 medium carrots, diced
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups 2% milk
  • 4 cups chicken or vegetable stock
  • 2 cups extra sharp cheddar cheese, grated*
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp grated nutmeg
  • 1 tbsp cornstarch mixed with 3 tbsp cold water
  • extra cheese for garnishing


  1. Heat butter in a large pot on medium low heat. Add onions and cook until onions are soft and translucent. Add carrots, salt, and nutmeg and cook for 3-4 minutes, until the carrots start to soften.
  2. Sprinkle in flour, one tablespoon at a time, stirring constantly to prevent lumps from forming. Cook for 1 minute, until flour is cooked. Slowly stream in milk and stock, stirring constantly. Bring to a simmer and add broccoli. Cover and simmer for 20 minutes, until broccoli is cooked. Puree if desired or lightly mash with potato masher to break up large pieces of vegetables.
  3. Add pepper and take off heat. Stir in cheese, until the cheese is fully melted.
  4. Turn the heat back on again, on low and bring mixture to a simmer. Stir in cornstarch slurry and simmer until soup starts to thicken.**
  5. Serve hot with rolls and garnish with grated cheese if desired.


*grating the cheese from a block melts better than pre-shredded cheese
**soup will start to coat the back of a wooden spoon. If the soup gets too thick, thin out with 1/4 cup of water at a time, until it reaches desired consistency. If too thin, Dissolve 1 tsp cornstarch in 2 tsp of water add to soup and bring to a simmer.