top of page

Broccoli and cheddar soup


  • 6 Tbsp butter, cut into 1 Tbsp pieces

  • 1 cup finely chopped yellow onion

  • 1 large clove garlic, finely minced

  • 1/4 cup + 3 tbsp all-purpose flour

  • 3 1/4 cups low-fat milk, then more to thin if desired

  • 1 (14.5 oz) can low-sodium chicken broth

  • 1/2 cup heavy cream

  • 3 cups (packed) finely chopped fresh broccoli florets*

  • 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving**

  • 1 oz (1/3 cup) finely shredded Parmesan cheese

  • salt and freshly ground black pepper, to taste


  • Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.

  • Add in garlic and flour, and cook for about 1 minute, stirring constantly.

  • While whisking, slowly pour in milk then chicken broth. Stir in broccoli.

  • Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.

  • Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.

  • Season with salt and pepper to taste. Serve warm with more cheddar if desired

Credit: *from Pinterest*


Recent Posts

See All


bottom of page