Broccoli Cheddar Soup

Elizabeth Schoch


This soup is tastey. I like mine with some broccoli chunks in the soup. I also serve mine in a bread bowl which you can make yourself.

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Stove Top


1/2 cup
melted butter
1/2 cup
4 cups
whipping cream (you can use half and half)
4 cups
chicken stock
1 medium
1 lb
fresh broccoli, chopped
1 large
carrot, grated
16 oz
sharp cheddar cheese, grated
salt and pepper to taste

Directions Step-By-Step

In a large soup pot, melt your butter. Slowly stir in the flour to make a roux. Once it is all blended, slowly add your whipping cream, whisking constantly.
Then add your chicken stock, broccoli, carrots and onions. Simmer until the broccoli is cooked to tender. Take HALF of the mixture out of the pot, and place in a blender (do not fill the blender because the soup is hot and could explode!).Blend until smooth and the return to the pot. You can blend your entire batch if you like it with out the chunks, but I prefer it with a little bit of broccoli chunks.
Reduce the heat to simmer and add your cheese, stirring until it is melted. Salt and pepper to taste and enjoy.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy