Broccoli and Cheese Soup

Updated: Mar 23


1 stick butter

1 yellow onion, diced

7 cloves garlic, minced

1/4 cup all purpose flour

32 ounces broth (vegetable or chicken)

1 1/2 cups half and half

3 cups broccoli florets (fresh or frozen)

1 cup shredded carrots

1 teaspoon ground mustard

1 teaspoon ground black pepper

1/2 tablespoon cajun seasoning

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

12 ounces cheddar cheese, freshly shredded.


  1. In a large soup pot, melt 2 tablespoons of butter and on medium heat, saute the diced onion until browned; about 25 minutes on medium heat. Add in the garlic and saute for another 3 minutes.

  2. Add in the remaining butter and melt. Whisk in the flour and cook for about 3 minutes.

  3. Pour in the broth of your choice and the half half, bring it up to a simmer and let cook for about 15 minutes.

  4. Add in the broccoli and carrots, bring the soup to a low boil until the veggies are cooked soft, about 20-25 minutes.

  5. Season to your liking and add in the shredded cheese. Mix well and let it melt completely. Simmer for another 5-10 minutes.

  6. Serve!

NOTE: Using a block of cheese and shredding it yourself works best for this recipe!

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