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Broccoli Cheddar Soup

Updated: Nov 17, 2020


1/4 cup butter, unsalted

1/2 cup yellow onion, chopped

2 cups carrots, grated or shredded

3 cups broccoli florets

1 can (14oz.) chicken broth

1 cup whole milk

1 cup heavy or whipping cream

1/4 cup flour

1/4 tsp cayenne pepper

salt & pepper to taste

2 cups mild cheddar cheese, grated

(optional) oyster & soup crackers


To begin, I always pre-chop and measure my ingredients because this makes the entire process seamless when its time to get cooking.

Chop the onions, grate the carrots, and chop broccoli florets. For the broccoli I make them small florets.

At this time I also go ahead and grate the cheese. I leave it in the fridge until it's time to add it in the end to the recipe.

Melt the butter in the pot. When melted and bubbly, ass the onions, carrots, and broccoli and cook for about 5-6 minutes. The broccoli and carrots should start getting brighter.

Next add the can (or 14oz) of chicken broth. Add the milk, and the heavy cream. Stir everything.

Slowly add the flour to the mixture. 1/4th cup is 4 tablespoons so I add a tablespoon each time and mix well.

At this time, salt and pepper to taste. Make sure the salt dissolves. Take a small spoon and taste it! It's best to go under than over salt it, but getting it right is even better!

Reduce the heat to low-medium. Let the mixture sit and thicken for 10-15 minutes. Check it every so often for the texture change.

When it is thicker, turn off the heat and add the grated cheddar cheese. Stir continuously until dissolved!.

This recipe makes 3-4 servings. Top it off with a few oyster & soup crackers! Enjoy luv lol.

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Need help finding a pot to cook this? here's one of my favorite non-stick 5-quart stock pots!