Broccoli Cheddar Soup

Broccoli Cheddar Soup




Yield 12 Bowls

A deliciously creamy broccoli cheddar soup with a kick of heat that will leave you looking for more.


For the Stock:

For the Roux:


For the Stock:

  1. In a large stockpot heat chicken stock.
  2. Add diced onion, celery, garlic, 2 diced carrots and broccoli stems. Simmer for 15 minutes until veggies are softened.
  3. After veggies are softened blend thoroughly with a blender or emulsion blender.
  4. Add grated carrots to pot and set aside.

For the Roux:

  1. In a large stock pot melt butter over low heat.
  2. Add flour and whisk until thoroughly combined.
  3. Slowly add milk and whisk continuously to ensure the roux does not become lumpy.
  4. Turn heat up to med-low and add grated cheese, stir constantly until cheese has melted.
  5. Reduce heat to low and add salt, pepper, dry mustard, paprika and cayenne pepper.

Final soup:

  1. Add cheese mixture to blended stock mixture.
  2. Return the mixture of both to the stove on medium heat.
  3. Steam broccoli for 6-8 minutes. (You do not want them to be mushy)
  4. Add steamed broccoli to the soup.
  5. Allow soup to simmer for another 15-20 minutes.
  6. Serve and Enjoy!

Courses Soup

Cuisine American

Nutrition Facts

Serving Size 1 Bowl

Amount Per Serving

Calories 231

% Daily Value

Total Fat 11 g


Saturated Fat 6.8 g


Sodium 714 mg


Total Carbohydrates 23.5 g


Dietary Fiber 2 g


Sugars 14.5 g

Protein 10 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Killin Thyme at