Sign In
Sign Up Now

Broccoli Cheddar Soup

Active Time: 15 minutes
Total Time: 30 minutes
  • Vegetarian
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

This is a great soup to have in your repertoire. It’s fast and hearty and a fantastic use of the broccoli stems. I like to add some florets for the look and texture but be sure to go heavy on the stalks for a velvety smooth texture and to get the most out of your broccoli!


  • 12 Yellow Onion
  • 2 cloves Garlic
  • 14 cup Unsalted Butter
  • 14 cup Flour
  • 2 cups Half & Half
  • 212 cups Stock (chicken or vegetable)
  • 34 pound Broccoli (about 4 cups, use lots of stalk!)
  • 1 Carrot (small dice)
  • 1 teaspoon Kosher Salt (possibly more to taste)
  • 12 teaspoon Black Pepper
  • 14 teaspoon Nutmeg
  • 8 ounces Cheddar Cheese (sharp variety - about 2 cups grated)

Cooking Instructions

  • 1. ONION + ROUX

    Dice the onion; mince the garlic. Melt the ¼ cup butter and sauté the onions in it until soft, about 3 minutes. Sprinkle the flour over the mixture and whisk well. Cook and whisk constantly over medium heat for 1 minute. Slowly stream in the half & half and stock while whisking.

  • 2. VEGGIES

    Chop the broccoli florets and stalks. Dice the carrot. Add both and bring to a simmer. Cook over low heat for 15 - 20 minutes or until the broccoli and carrots are tender.

  • 3. BLEND

    Taste and adjust seasoning with salt, pepper and nutmeg. You can leave the soup chunky, mash with a potato masher in the pot, or blend 1 - 2 cups of the soup and stir it back in for a smoother soup.

  • 4. CHEESE

    Turn off the heat and slowly add the cheese; stir well after each handful added.

  • 5. SERVING

    Ladle into deep bowls and serve with crusty bread. Leftovers are best heated slowly on the stovetop - or microwaved in bursts while stopping often to stir.

Check out our new features!


    use coconut milk instead of half & half, and omit the cheese (this makes it vegan too if you also use coconut oil instead of butter) - you could also try soy milk or other nut milks
    swap for cauliflower, use frozen cauliflower if that’s easier - frozen broccoli works too
    add finely diced russet or yukon gold potatoes
    a mix of broccoli and cauliflower is nice, add diced sweet potatoes, squash, corn, a handful of spinach
  • PASTA:
    thin out with more broth and boil some pasta in the soup for a different texture
    ground Italian sausage is my favorite addition, or bacon/pancetta - add while sauteing the onion

Prep Ahead & Use It Up

Make ahead! Reheats wonderfully, but for best results, heat on the stove over medium-low and stir often – don’t boil it

Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan