Broccoli Cheddar Soup Recipe

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Broccoli Cheddar Soup

Broccoli Cheddar Soup

By: Gigi Howe

Why soup in July, you ask?  Well, this recipe just happens to be too delicious not to make.  My friend, Barbara in Florida sent me this recipe.  Its a winner.  I am sure you will enjoy it.

You can puree the soup if you would like it to be smoother, leave it on the chunkier side or puree a portion of the soup so you have the best of both worlds 🙂  Either way you will have a wonderful soup in less than an hour.


Broccoli Cheddar Soup


  • 1 tablespoon plus 1/4 cup olive oil (split)
  • 1 small onion, chopped
  • 1/4 cup flour
  • 2 cups broth – chicken or vegetable
  • 2 cups milk or half & half
  • 1 lb. broccoli, chopped (about 2 cups)
  • 2 carrots – julienned or shredded
  • 8 oz. shredded sharp cheddar cheese
  • Tabasco sauce – optional
  • salt and pepper to taste


1.  Saute onion in 1 tablespoon olive oil.  Set aside.
2.  In a large pot whisk 1/4 olive oil and flour over a medium heat for 3 mins.  Whisk in milk and broth.  Mix well and let simmer for 20 mins. on low.
3.  Add in sauteed onions, broccoli and carrots.  Let simmer for 20 – 25 mins until tender.
(Optional – puree soup in blender, pour back in pot and continue with step 4.)
4.  Add in cheese and Tabasco, if used.  Serve once the cheese is melted.



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Broccoli Cheddar Soup