Broccoli and Cheese Soup

** As seen in Scratch Cooking **

This is one of our favorite soups – it really hits the spot on a cold day.  Filling, warm, and sticks with you.  If you are using fresh broccoli, feel free to include the stems (peel them and cube them) to prevent waste.  The soup is pureed – you’ll never tell they are there.


  • 1tb butter
  • 1 small onion, chopped
  • 1/4 c butter
  • 1/4 c flour
  • 2c milk
  • 2c chicken broth
  • 1/2 lb broccoli, fresh or frozen
  • 1c carrots, thinly sliced
  • salt and pepper to taste
  • 1/4 tsp nutmeg
  • 1-1/2 c shredded cheddar cheese


  1. Melt 1tb of butter in a skillet and sautee the onion until it is soft and translucent.  Set aside.
  2. In a saucepan, melt the 1/4c butter.  Once melted, add the flour.  Whisk and cook over medium heat until the mixture becomes bubbly and has a hint of a golden color (a few minutes).
  3. Slowly add milk, whisking the entire time.  Then add chicken broth. Bring to a boil, them simmer 20 minutes.
  4. Add broccoli, carrots and onion ot the liquid and cook until all vegetables are tender.  This is why you want the carrots sliced thin – they will take the longest to cook so the thinner they are sliced, the quicker everything can cook.
  5. Add nutmeg, salt and pepper to taste, then add an immersion blender if you have one and blend the soup until it is the texture you prefer.  If you don’t have an immersion blender, you can also use a food processor or blender, but work in batches and be careful as the soup will be very hot.  If you have the time, let the soup cool first.
  6. Heat soup again and add cheese.  Remove from heat and stir until cheese is melted. Serve.

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