The Broccoli and Cheese Soup to Savour

As a teenager my friends and I took a trip to a popular eatery that served soups. Their most popular is broccoli and cheddar. (Was that a huge give away or what?) After trying it for the first time, I knew I had to do my homework and lock in an easy to make recipe for home.

As a Wisconsinite, us cheese heads go crazy for this souperior cold weather classic. Melt your family’s hearts with this rich and satisfying recipe.

Just a reminder, I measure by pinches, spoonfuls, and handfuls and test by taste.  I did my best to give you estimates on how much of each ingredient to use.


Prep time: 15 minutes
Cook time: 25 minutes


  • 1/2 cup flour
  • 1/2 cup butter
  • 1 chopped medium onion
  • 3 tablespoons minced garlic
  • 4 cups of half and half
  • 4 chicken bouillon cubes with 4 cups of water
    OR 4 cups of chicken stock
  • Frozen or fresh cut broccoli
  • 1 cup of shredded or chopped carrots
  • 3 cups of shredded cheddar cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon onion power
  • 1 teaspoon garlic salt
  • 1 tablespoon Worcestershire sauce*
  • 1 tablespoon Dijon mustard *
  • Salt and pepper to taste


Fry chopped onion in a pan until translucent. Before the onions are completely done, add your garlic. It doesn’t take as long to cook as onions and they burn easily.

Next, we need to make a roux. This how you get a thick soup without the awful taste and texture of cornstarch. In a large pot, melt the butter.

On a medium heat add the flour while stirring slowly. You will get a dry, floury mess but don’t worry. Slowly add half and half while stirring. I like to use a whisk to help break apart the doughy parts. Keep stirring until your mixture is smooth.

Slowly adding your half and half on medium heat is KEY. You’re pretty much making a dough but for soup. This is an important step to get a thick, creamy consistency. I’ve half-assed this step many times before and always ended up disappointed. 

Add your bouillon cubes and water. I usually start with 4 cubes, but I might add 2 more. If you’re not using cubes and water, add your chicken stock. I have NOT had any luck with chicken bouillon paste. Gross.

Toss in your onion and garlic. Add in your vegetables. Throw in your cheese. Sprinkle in your spices.

Stir on medium heat until your broccoli and carrots are soft, your cheese is melted, and your bouillon cubes are dissolved. Do NOT boil. Feel free to add more cheese!

Add salt and pepper to taste. For a twist, I like adding in about a tablespoon of Worcestershire sauce and 2 tablespoons of Dijon mustard.

Serve with rolls or bread!


Will you be wrapping up winter with this family favorite?

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