Cheddar Broccoli Soup

Submitted by Teresa Snider

About the cook: I come from a family of cooks and I am working on going to culinary school. I cook all the time for 8 - 10 people and I hope others will enjoy my food as well.

About the dish: This is a warm, filling soup to make in fall or winter with a variety of veggies.

National Origin: America

Serves: 12

Estimated Time: 30 to 60 Minutes


3/4 Cup Butter
1 Cup Flour
3 Crowns Broccoli
3 Large Carrots
1 Yellow Onion
8 Cloves Garlic
4 Cups Chicken Broth
6 Cups Heavy Cream
1 1/2 Tsp Mustard Powder
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Black Pepper
1 Tsp Paprika
1 Tsp Salt
4 Cups Cheddar Cheese


Melt butter on low heat in a stock pot. While butters melting, cut your veggies to preferred shape and size. When butter is melted, stir in flour. Add Onions. When onions are coated and browned, add veggies and broth on medium high heat. Cover and cook for 15-20 minutes, stirring occasionally. Stir in heavy cream. Add seasonings. Cover and stir occasionally. When veggies are cooked through completely, turn off heat and add cheese.

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