Broccoli Cheese Soup

1/17/2021 – This was Mary’s first Broccoli Cheddar Soup and it was GREAT. She said the fresh Brocolli from the garden helped. This recipe was inspired by the one here.


  • 4 tbsp. butter
  • 1 medium yellow onion, chopped small
  • 2 stalks celery, chopped small
  • 1/4 cup all-purpose flour
  • 3 cups Ina’s chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 10-15 small heads of broccoli with stems that were not tough, finely chopped. From our garden today.
  • 3 very small carrots from Mary’s Garden, grated
  • 1 large pinch of our cayenne pepper flakes (next time add more)
  • 2 cups Half & Half
  • 3 cups pre-shredded “extra sharp” cheddar, plus more for garnish


  1. In a large cast iron, enamel lined, pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes.
  2. Whisk in flour and let cook while continuously whisking.
  3. Slowly add chicken broth and season with salt, pepper, and cayenne pepper flakes.
  4. Stir in broccoli and carrots. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender.
  5. Slowly add Half & Half and bring to a simmer, then stir in cheddar.
  6. Season with salt and pepper and top with more cheddar and green onions.

This made two large bowls full for our dinner and left over for one full size serving.

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