Wednesday, November 5, 2014

Broccoli and cheddar soup

broccoli cheddar soup
Thankfully, weaning the little love has gotten progressively better this week, though we still have a ways to go. Comfort was needed all around, thus ushering in a huge pot of broccoli cheddar soup. There's something about cheese that is so crazily comforting. Mac 'n cheese. Grilled cheese sandwiches. Broccoli and cheddar soup. I've been feeling like soup now that we finally have some crisp, beautiful fall weather. This broccoli cheddar soup reminded me of the yummy one from this bakery cafe, which I love. So delicious with crusty wheat bread. It was simple to make too! I'm thinking of making another batch soon to freeze for later for when the weather gets even chillier.
broccoli cheddar soup
Broccoli Cheddar Soup (adapted from here)
1 tbsp extra virgin olive oil
3/4 medium chopped onion
1/2 cup melted butter
1/2 cup whole wheat flour
4 cups half-and-half
4 cups chicken stock
1 lb fresh broccoli, chopped into bite-sized pieces
1 carrot, julienned
1/2 tsp nutmeg
16 oz grated sharp Cheddar cheese
Sea salt and freshly ground pepper to taste

1. Saute onion in extra virgin olive oil over medium-high heat until softened. Set aside.
2. In a large pot, whisk butter and flour for 3-5 minutes over medium heat. Stir constantly, adding in half-and-half and chicken stock. Simmer for 20 minutes.
3. Add broccoli, carrots, and onions. Cook over low heat for 20-25 minutes until veggies are tender.
4. Stir in nutmeg. Add grated Cheddar and stir until cheese is melted. Add salt and pepper to taste. Serve with crusty wheat bread.


  1. Helen, this looks and sounds great. Thanks for sharing, I will be making it soon!! Love,


  2. i love soup!!! and this soup is looking yummy!! mister and i always ended up in the soup spoon's cafe after gym session recently...he knew i obsessed with soup

    xo josephine c.


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