Broccoli Cheese Soup


  • 1 TBSP butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups vegetable broth
  • 1/2 pound fresh broccoli, chopped
  • 1 cup carrots, julienned
  • salt and pepper to taste
  • 1/4 tsp nutmeg
  • 8 ounces sharp cheddar cheese, grated


Sauté the onion in butter. Set aside.

Adjust heat to medium.  Place the melted butter into the pot and heat. Once a pinch of flour is added and it bubbles, add the flour. Using a whisk stirring constantly, heat the mixture for 3-5 minutes until a thick paste forms. Stir constantly and slowly add the half-and-half a little bit at a time, stirring well after each addition so that the mixture remains smooth (this is called making a roux). Add the broth or stock and continue to whisk. Simmer for a few minutes.

Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes until the veggies are tender.  Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree or blend with a hand blender.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.


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