Broccoli Cheese Soup

This delicious broccoli cheese soup is so easy to make and it feels good going down too.

Serves 6


  • ½ medium chopped onion
  • ¼ cup flour
  • 5 Tablespoons butter, melted
  • 2 cups/500ml half-and-half (single cream)
  • 2 cups/500ml chicken stock
  • 1 head broccoli, cut up – approx. ½ pound/225g
  • 1 cup/150g julienned carrots
  • salt and pepper to taste
  • pinch of nutmeg
  • 8 ounces/225g grated cheese, sharp cheese is a good choice *


  1. In a large stockpot, melt 1 tablespoon of the butter. Add the chopped onion and Sauté until soft. Set aside.
  2. Melt the remaining 4 Tablespoons of butter and add the flour. Whisk over medium heat approx. 3-5 minutes. Stir constantly then slowly add the half-and-half (single cream).
  3. Add the chicken stock and continue to whisk.
  4. Bring slowly to a boil then simmer for about 20 minutes.
  5. Add the broccoli, carrots and the sautéed onions. Cook over low heat until the veggies are tender and the soup thickened – about 20-30 minutes.
  6. Add salt and pepper then allow to cool a little.
  7. Pour 2 – 3 cups of the soup into the blender. Blend until the consistency of a puree. Set the first batch aside then continue to blend the remainder in the same way. Return all the blended soup to the pot. Alternatively, use a hand blender right in the pot to puree the soup.
  8. Bring the pureed soup back to near boiling then remove from the heat. Add the grated cheese and stir until it is melted and the soup is well blended.
  9. Stir in the nutmeg (optional) and serve.
  10. Accompany this delicious soup with a good rustic bread.

* For a variety of flavors, try crumbling a Stilton, Danish Blue or other Blue Cheese instead of using the sharp cheddar cheese.

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