Real Recipes From Real Home Cooks ®

sheila's broccoli cheddar soup

Recipe by
Sheila Nakata
Maple Valley, WA

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.

yield 4 -6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For sheila's broccoli cheddar soup

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

How To Make sheila's broccoli cheddar soup

  • 1
    Chop broccoli into bite size pieces. Boil broccoli until tender, drain, save the broccoli water, add the bullion set aside.
  • 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.
  • 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.
  • 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.