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Soups Meant to be Shared – Final Feast

Broccoli Cheddar Soup

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  • ½ stick unsalted butter high-quality
  • ½ medium yellow onion finely diced
  • 2 cloves garlic minced
  • 2 cups half and half
  • 3 cups chicken broth
  • 2 Tablespoons flour separated
  • ¼ teaspoon nutmeg
  • ¼ cup carrots julienned
  • 4 cups broccoli florets about 1 head
  • 2 ½ cups sharp cheddar cheese about 8 ounces
  • Salt and pepper to taste


  • Grate the cheese and let it come to room temperature.
  • Melt the butter in a large pot or dutch oven, over medium heat.
  • Add the onions and heat until soft and translucent, about 5 minutes.
  • Add the garlic and cook for an additional minute.
  • Add one Tablespoon of flour and stir to combine. Heat for one minute, stirring continuously.
  • Slowly pour in the chicken broth and stir to combine. Add in the nutmeg.
  • Add the half and half, increase the heat slightly to bring the mixture to a light bubble and allow it to thicken, about 5 minutes.
  • Reduce the heat to medium. Add the carrots and broccoli to the soup and let the mixture simmer until the vegetables are very tender. Stir occasionally as it cooks.
  • Turn off the heat and place the pot on a cool burner. Allow the base to cool for 5 minutes.
  • Sprinkle the remaining 1 Tablespoon of flour over the shredded cheese.
  • Add the cheese/flour in 4 separate batches, stirring to incorporate as each batch is added.
  • Once the cheese is melted and combined, serve it immediately and enjoy!

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