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
Serves 4
Write a review
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
889 calories
21 g
284 g
66 g
54 g
39 g
423 g
654 g
5 g
1 g
23 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 889
Calories from Fat 584
% Daily Value *
Total Fat 66g
Saturated Fat 39g
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 284mg
Sodium 654mg
Total Carbohydrates 21g
Dietary Fiber 1g
Sugars 5g
Protein 54g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 stick of butter (1/4 cup)
  2. 1/2 of a medium yellow onion, chopped
  3. 2 cloves garlic, minced
  4. 1 cup of milk
  5. 1 cup of heavy cream
  6. 3 cups chicken or veggie stock
  7. 1/4 cup corn starch
  8. 1/4 teaspoon nutmeg
  9. 2 bay leaves
  10. 1 large carrot, peeled and chopped small
  11. 4 cups broccoli florets (about 1 head)
  12. 2 1/2 cups grated cheddar cheese (about 8 ounces)
  13. Salt and Pepper to taste
  1. Cook the butter, onion, and garlic on about medium heat until tender.
  2. Slowly add the milk and cream and stock.
  3. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest.
  4. Add the nutmeg and bay leaves and cook on medium low until thickened.
  5. Add the carrot and broccoli and simmer until tender, about 20 mins. I pureed a few cups.
  6. Discard the bay leaves.
  7. Add the cheese and stir until melted.
  8. Season with salt and pepper and serve
  1. 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
Adapted from Food Network
Punky Moms - A Parenting Website For The Alternative Parent

 Pin this recipe for later!

broccoli cheddar soup


About Paula 176 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

Leave a Reply

Your email address will not be published.


CommentLuv badge