Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup

My kids were on a broccoli kick. I know, I’m shocked too. We went to the local health food store because I was looking for healthier sausage and needed organic fresh peanut butter. The kids get to pick a small (very small) treat. Out of now where, my daughter, who does love raw broccoli to be fair, decided that her treat is going to be an enormous head of fresh broccoli. Her brother, ever her faithful sidekick in all things immediately says that well he wants broccoli for his special treat too! How about that! Several pounds of organic (lucky for me it was on special clearance sale) broccoli to suddenly use up. So of course, in my usual thrifty mode, I made soup (really, was anyone surprised?) Under careful supervision of my children, with ample taste testing of the broccoli, (my daughter eats the tops, my son only the stems as luck would have it) I made this delightful soup. I do like a good broccoli cheddar. Not too thick, not too thin and full of broccoli flavor. It makes a nice lunch any day of the week and the soup pretty much makes itself (as really all soup does) I swear my children will grow up and remember eating soup every day of their young lives, on the days we didn’t have pasta of course. Still, it is good soup at least and there were garlic bagel chip croutons for it (I love those, even if they are total trash). Perhaps broccoli should be the special treat again some time.

Serves 4

Reheats: Yes

Freezes: Yes

Kid Friendly Tasks: Broccoli and Carrot testers


  • 2 lbs fresh broccoli (feel free to use one of those enormous bags of frozen florets instead if that’s what you have), chopped (don’t be too anal in the chopping, you’re just going to puree it anyway smaller pieces equal faster cooking but otherwise it doesn’t matter)
  •  2 carrots, diced (1.5 c)
  •  1 onion, diced
  •  2 bay leaves
  •  2 garlic cloves, diced
  •  1 c cheddar, shredded
  •  ¼ Parmesan cheese
  •  ½ c heavy cream
  •  1.5 c whole milk
  •  4 c chicken broth
  •  3 tbsp butter
  •  ¼ c flour
  •  ¼ tsp nutmeg
  •  Salt and Pepper to taste


  1. Cook onions and garlic in butter until translucent (3-5 mins). Add flour and cook 2 mins.
  2. Very slowly, add chicken stock, stirring well. Add chopped broccoli, carrots, bay, and nutmeg. Cook 45 mins or until veggies are soft.
  3. Remove hot peppers and bay leaves. Puree the soup. Add in heavy cream, cheddar, parm cheese and 1 c milk.
  4. Add salt and pepper. Check for thickness. If you like your soup a bit thinner (we do) add more milk.


Broccoli Cheddar Soup

Broccoli Cheddar Soup


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