Soup Season – Broccoli Cheddar Soup

broccoli cheddar soup

I didn’t start liking Broccoli Cheddar Soup until a few years ago. I didn’t start liking ANY soups until a few years ago haha. Seriously. Growing up in Florida, it just wasn’t as much of a necessity as someone who lives in a colder climate and has you know, seasons.

I was pretty much able to skip having soups be part of my diet growing up (plus I was a super picky eater). I was given canned chicken noodle soup once in a while and the whole idea was just off putting. It was too salty and had no substance. I still to this day refuse to eat any sort of meat product from a can. 

So over the years I decided to grow up a little (yeah yeah) and started seeking out some good soup recipes. I liked the idea of soup but who was I kidding, it had to be homemade. I started at beginner level with chili and moved on to my own chicken noodle soup. 

This was my first time making Broccoli Cheddar Soup and I was super pleased with the results. Here in England they make a similar soup with Stilton cheese which is an English bleu cheese. I haven’t tried that yet. I wish I could find the big bread bowls here like you could find in Panera in the US, but they aren’t as easy to come by so I had to opt for a baguette instead. 

broccoli cheddar soup
Photo Courtesy Of Bumbles & Light

Broccoli Cheddar Cheese Soup

Prep Time10 minutes
Cook Time30 minutes
Servings: 4


  • 1/2 stick of butter 1/4 cup
  • 1/2 of a medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup of milk
  • 1 cup of heavy cream
  • 3 cups chicken or veggie stock
  • 1/4 cup corn starch
  • 1/4 teaspoon nutmeg
  • 2 bay leaves
  • 1 large carrot peeled and chopped small
  • 4 cups broccoli florets about 1 head
  • 2 1/2 cups grated cheddar cheese about 8 ounces
  • Salt and Pepper to taste


  • Cook the butter, onion, and garlic on about medium heat until tender.
  • Slowly add the milk and cream and stock.
  • Mix the corn starch with a little bit of water until there are no clumps and add it to the rest.
  • Add the nutmeg and bay leaves and cook on medium low until thickened.
  • Add the carrot and broccoli and simmer until tender, about 20 mins. I pureed a few cups.
  • Discard the bay leaves.
  • Add the cheese and stir until melted.
  • Season with salt and pepper and serve


The original recipe called for half and half (which I can't get here in England) so you can substitute the milk and heavy cream for that.
Adapted from Food Network

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broccoli cheddar soup


About Paula 171 Articles
Paula is an old school goth with a riot grrrl heart. Self-proclaimed #mamaboss at Punky Moms. Born in Miami Beach with a background in music business, she followed love and moved to the UK in 2012. She has one little boy named Oscar, a dashing English husband, and a furball terrier at home. She is trying desperately not to miss the Florida sun. You can follow her on IG @riotmthrrr

1 Comment

  1. Thanks for the recipe – broccoli is one of my favorite veggies, but it isn’t included in enough soups in my opinion.

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