Broccoli Cheddar Soup



  • (I buy bread bowls from Panera to
  • serve this soup in)
  • 6 Tbs butter
  • 1 small onion, chopped
  • ¼ cup flour
  • 2 cups half & half
  • 3 cups chicken broth
  • salt & pepper
  • bread bowls
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 ½ cups grated sharp white and yellow cheddar cheese, plus more for garnish if needed


  1. Melt butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender.
  2. Whisk in the flour and cook until golden, then gradually whisk in the half & half until smooth. Add the chicken broth, salt & pepper and bring to a simmer.
  3. Reduce heat to medium-low and cook uncovered, until thickened, about 20 minutes.
  4. Prepare the bread bowls; using a sharp knife, cut a circle at the top of each loaf, leaving a 1” border all the way around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  5. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
  6. Puree the soup with an emersion blender (can use a blender, but use it in batches) until smooth. Return to the pot if you used a blender.
  7. Add the cheese to the soup and whisk over medium heat until melted.
  8. Add ¾ cup water if the soup is too thick.
  9. Ladle into bread bowls
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