Broccoli Cheese Soup


time: about 1 hour
makes: 6 cups
serves:  4 very generous bowls or 6-8 modestly


  • 1 tablespoon butter
  • 4 tablespoons butter
  • 1 medium yellow onion, diced small
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 2 cups half-n-half
  • 3 cups broccoli tops, bite-sized pieces
  • 1 cup broccoli stems, bite-sized pieces
  • 7 oz carrots, bite-sized pieces
  • salt, pepper, paprika, mustard powder
  • 2 cups of shredded sharp cheddar cheese
  • garnishes: extra shredded cheese and chives


  • In a small saucepan combine 1 tablespoon butter with the onion and garlic, saute over medium heat, stirring constantly. When the onion is see-through, turn off and set aside.
  • In a large saucepan, melt the 4 tablespoons of butter and then add the flour. Whisk until well combined and thick.
  • To the flour mixture, slowly add the vegetable broth. Then slowly add the half and half. You want to whisk constantly while adding these ingredients.
  • Simmer this mixture over low heat for 15-20 minutes. You want it to become reduced and thickened. Whisk every few minutes to re-incorporate the film that forms on top.
  • Add the broccoli tops, broccoli stems, and carrots. Also, add the sauteed onions and garlic from earlier.
  • Season the soup with the salt, pepper, paprika, and mustard powder to your taste preference.
  • Simmer the soup for 20-25 minutes. Whisk every few minutes.
  • Add the shredded cheese slowly. I would add some cheese and then stir it in and then add more and stir that it… until all the cheese was mixed in.
  • Garnish with extra shredded cheese and chives.


– The Martin’s Kitchen –


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