Sammy Montgoms

Broccoli Cheddar Soup

4 servings


10 minutes

active time

20 minutes

total time


4 cups broccoli florets (roughly chopped into bite sized pieces)

2 large carrots (shredded)

1 small yellow onion (chopped fine)

5 garlic cloves (minced)

1/4 cup butter

3 cups chicken stock (low sodium)

1 cup half & half cream (or heavy cream)

1/4 cup all-purpose flour

1/3 cup parmesan cheese (grated)

2 cups sharp cheddar cheese (shredded)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

1/8 tsp nutmeg

croutons or cheez-it crackers (for topping, optional)


Begin by preparing your broccoli, carrots, onion and garlic. Set aside until ready to use.

Shred your cheddar cheese and grate your parmesan cheese.Set aside until ready to use.

To a medium size pot, set to medium heat, add your butter.

Once melted, add your onion and garlic and sauté for 2-3 minutes, or until fragrant.

Next, add your seasonings and flour. Continuously stir on low heat for 1-2 minutes until the flour has been incorporated into the butter mixture.

Slowly add in your chicken stock, mixing continuously.Bring to a light simmer for 2-3 minutes.

Add your broccoli and carrots.

Cover and let simmer for 5-7 minutes, or until the broccoli becomes tender.

Add your cheese and cream and mix to combine.

Let simmer until the cheese has melted and the soup slightly thickens.

Taste for any additional seasionings before dishing up.

Top with croutons or cheez it crackers.

Enjoy with warm dinner rolls or crusty garlic bread.

4 servings


10 minutes

active time

20 minutes

total time
Start Cooking