Broccoli Cheddar Soup
Recipe type: Soup
  • 4 Tbsp. olive oil or butter
  • 1 small onion, chopped (about 1 – 1 ½ cups)
  • ¼ cup all-purpose flour
  • 2 cups milk (whole or 2 percent works best)
  • 4 cups chicken or turkey broth
  • 2 bay leaves
  • ¼ tsp. freshly grated nutmeg
  • Salt and pepper
  • 6 -8 cups broccoli florets (one big head)
  • 1 cup diced carrots
  • 8 oz. freshly grated white or yellow cheddar, very sharp (plus extra for garnish)
  • 4 dashes tabasco sauce
  1. Heat the oil/butter in a large pot over medium heat.
  2. Add onions and cook until tender, about 5 minutes.
  3. Whisk in the flour and continue cooking for 4-5 minutes until the mixture is golden.
  4. Whisk in the milk, gradually until smooth.
  5. Add broth, bay leaves, nutmeg, broccoli and carrots.
  6. Bring to a simmer, stirring occasionally.
  7. Simmer for 20 minutes or until the broccoli and carrots are very tender.
  8. Remove bay leaves.
  9. In a blender, in batches, blend the soup until smooth.
  10. An immersion blender works perfectly here.
  11. Return the soup to the pan and add the cheese.
  12. Whisk in over medium heat just until the cheese is melted.
  13. Whisk in tabasco sauce to taste.
  14. Add salt and pepper as needed.
  15. Serve in bread bowls, if desired.
Recipe by Fayette Woman at