Broccoli Cheddar Soup ~ S
  • ½ medium sweet onion, chopped (optional)
  • ¼ cup melted butter
  • ½ cup heavy cream
  • 1 ½ cups half-and-half
  • 3 cups chicken broth
  • ¾ - 1 pound frozen broccoli (1lb = 16oz)
  • ½ - ¾ cup carrots, chopped or grated (It's not that many carrots so I don't worry about it. Really helps to give the genuine broccoli cheddar soup flavor.)
  • About ¼ tsp. salt
  • Sprinkle of pepper
  • 8 ounces sharp cheddar
  • 2-4 TBS shredded parmesan cheese
  • ⅛ tsp. nutmeg
  1. Put broccoli and carrots in separate pots with water and steam until soft. Chop and sauté or caramelize onion if using onion.
  2. In a large soup pot, melt butter then add heavy cream, half and half and chicken broth. Bring to a simmer. Add salt, pepper and nutmeg.
  3. After veggies are soft, strain any water and chop veggies. Add chopped veggies to the broth mixture.
  4. Bring to a simmer/boil. Lower heat and add cheese, stirring until melted. Turn off heat, taste and adjust salt if need be.
  5. Note, never bring soup back to a boil after adding cheese, this will cause the soup to curdle.
  6. Makes about 5-6 cups of soup.
  7. Enjoy! :)
Recipe by Jen Saves at