Crone Family Recipes

Broccoli Cheddar Soup

6 servings


10 minutes

active time

35 minutes

total time


1/4 cup butter

1/2 medium chopped onion

1/4 cup flour

2 cups half-and-half cream

2 cups low-sodium chicken stock or broth

1/2 lb broccoli (about 3 cups, chopped into bite size pieces)

1 cup carrot (julienned, can buy matchstick carrots in produce section)

1/4 teaspoon nutmeg (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese (2 cups)

salt and pepper


Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.

Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

Serve with crusty bread.


Serving Size

1 /6 of the recipe


413 kcal

Total Fat

31 g

Saturated Fat

18 g

Unsaturated Fat

10 g

Trans Fat

1 g


90 mg


610 mg

Total Carbohydrate

19 g

Dietary Fiber

3 g

Total Sugars

7 g


17 g

6 servings


10 minutes

active time

35 minutes

total time
Start Cooking