Broccoli Cheddar Soup

Serves 4
Total Time: 1 hr 10 min
Prep: 30 min
Cook time: 40 min


  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups skim milk
  • 3 cups chicken stock
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
  • Bread bowls optional


  1. Melt the butter in a large Dutch oven or pot over medium heat.
  2. Add the onion and cook until tender, about 5 minutes.
  3. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth.
  4. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
  5. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  6. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
  7. Discard the bay leaves.
  8. Puree the soup in in the pot with an immersion blender until smooth; you’ll still have flecks of carrot and broccoli. (If you don’t have an immersion blender puree in a blender in batches)
  9. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
  10. Serve and garnish with cheese

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