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Broccoli Cheese Soup

Broccoli Cheese Soup


Broccoli beginning to turn? Lots of cheddar cheese in the fridge? Broccoli cheese soup to the rescue and everyone is happy and satisfied.


  • ¼ cup unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 teaspoons kosher salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon ground nutmeg
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 cups shredded cheddar cheese


  1. In a large pot over medium-high heat, add butter. Once butter is melted, add onions, carrots, garlic, salt, pepper and nutmeg. Saute until vegetables are softened, about 10 minutes.
  2. Once vegetables are softened, add broccoli, chicken stock and heavy cream. Bring to a boil and cook, stirring occasionally, until broccoli is softened, about 10 minutes.
  3. Reduce heat to medium-low. In a small bowl, combine cornstarch and water and stir well. Pour into the soup, stirring constantly until soup is thickened. Add shredded cheese and stir until cheese is melted.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup

Keywords: Vegetarian