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OH SO Good Broccoli Cheddar Soup Recipe

Paula Schuck
Broccoli Cheddar soup is good for you and perfect for the chilly months.
5 from 7 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Lunch
Cuisine American
Servings 4 bowls


  • Broccoli Cheddar Soup
  • Ingredients:
  • 6 TBSP unsalted butter
  • 1 small white onion chopped
  • 1/4 C flour
  • 2 C heavy cream
  • 3 C chicken broth
  • 2 bay leaves
  • salt and pepper to taste
  • 4 7 - inch sourdough bread boules round loaves
  • 1 bag of frozen broccoli
  • 1 C of matchstick cut carrots
  • 2 1/2 C grated sharp cheddar cheese


  • Melt butter in a large pot over medium heat. Saute onion until translucent, about 5 minutes.
  • Whisk in the flour cooking until the color becomes golden, adding 1 to 2 tablespoons of heavy cream if necessary to keep the flour from burning, about 3 to 4 minutes.
  • Slowly pour the heavy cream into flour mixture while whisking constantly. Stir chicken stock into the heavy cream mixture. Bring this to a simmer;continuing to cook until the mixture has thickened, about 20 minutes.
  • Add carrots; simmer until they are tender, about 10 minutes. Add the frozen broccoli and continue to cook for an additional 10 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts.
  • Season with salt and pepper to taste.
  • Bread bowls:
  • Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  • Scoop soup into each bread bowl. Serve as is or top with additional grated cheese.
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