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sheila's broccoli cheddar soup

27 Pinches 1 Photo
Brysgal avatar
Maple Valley, WA
Updated on Nov 13, 2020

This was one of the first recipes I learned as a brand new cook. It is simple, easy and the family loved it. My kids loved coming home from school and having this soup waiting for them on a cold winter day. I am still making it 30 years later! This recipe doubles great! Fresh broccoli has less of a strong taste than frozen broccoli does. If you are using frozen and your family is not a fan of the strong taste, do not save the water you boiled the broccoli in, start fresh. This step will really help sell any picky eater. I hope your family loves this soup as much as we do.

prep time 15 Min
cook time 45 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 3 cups chopped fresh broccoli (frozen can be used too)
  • 4 tablespoons butter
  • 1/2 cup diced onions
  • 1/4 cup flour
  • 1 clove minced garlic
  • 3 cups water
  • 2 tablespoons chicken bouillon
  • 2 cups half & half
  • 3 cups grated cheddar cheese
  • salt and pepper to taste

How To Make sheila's broccoli cheddar soup

  • Step 1
    Chop broccoli into bite size pieces. Boil broccoli until tender, drain, save the broccoli water, add the bullion set aside.
  • Step 2
    Heat butter, sauté onions until translucent, add the garlic and flour. Stir for a few minutes to bring out the nutty flavor of the flour.
  • Step 3
    Slowly add the broccoli water to the flour onion mixture, making sure that there are no lumps, stir constantly until all water is added.
  • Step 4
    Add broccoli and half & half. Simmer on low until soup thickens. Add cheese and let set for a few minutes before serving. Garnish with cheese or croutons.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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