Broccoli Cheese Soup

Broccoli Cheese Soup

1 Tbsp butter

1/2 cup onion, diced

1/4 cup melted butter

1/4 cup flour

2 cups heavy cream or half & half

4 cup homemade chicken stock

1/2 lb fresh broccoli

1 cup carrots, julienned

8 oz sharp cheddar, grated

Sea salt & fresh pepper to taste

1/4 tsp nutmeg

In a large saucepan melt 1 tbsp butter and sauté the onion until clear. Set onion aside for now. In the same saucepan melt 1/4 cup butter, add flour. Whisk in the heavy cream. Stir until thick and bubbly. Slowly add chicken stock. Simmer 20 minutes. Add broccoli, carrots, and sautéed onions, cook on low until tender.

At this point you can either purée the soup in a blender and return it to the pot, or continue to the next step for chunky soup (which is how I like it).

Add grated cheese and nutmeg, stir until melted. Serve and enjoy!




  1. February 18, 2012 at 1:16 PM

    […] This bread is mildly sour, crunchy on the outside and soft on the inside. The most beautiful part is the almost zero hands on time. This is the perfect additional to a bowl of soup! […]

  2. February 18, 2012 at 9:14 PM

    […] Broccoli Cheese Soup ( […]

  3. February 28, 2012 at 3:50 PM

    […] Broccoli Cheese Soup ( Share this:ShareFacebookEmailTwitterPrintLike this:LikeBe the first to like this post. […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: