Broccoli-Cheese Soup


  • 5 1/4 cups chicken broth
  • 2 broccoli heads, trimmed and chopped
  • 1 small onion, diced
  • 1 teaspoon black pepper
  • 1 stick butter, softened
  • 1/2 cup all-purpose flour
  • 1 cup (1/2 pint) heavy cream (or half-n-half)
  • 3 cups (12 ounces) shredded Cheddar cheese


  1. In a soup pot over high heat, combine broth, broccoli, onion, and pepper; bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.
  2. Meanwhile, in a skillet over medium heat, melt butter and slowly whisk in flour, stirring continuously until golden.
  3. Slowly add the butter mixture to the soup, stirring until thickened; simmer 5 minutes. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted. 

 Optionally, serve the soup in bread bowls that you make by cutting a circle out of the top of kaiser rolls and hollowing them out. Ladle the soup into the bread bowls and garnish with additional shredded Cheddar cheese. 


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