Go Back
broccoli cheese soup

Broccoli Cheese Soup


  • 1 Tablespoon olive oil
  • 1/2 cup diced red onion
  • 3 Tablespoons whole wheat flour
  • 1 1/4 pounds of raw broccoli cut into 1-2 inch pieces
  • 1/2 cup shredded carrots
  • 4 cups low sodium chicken broth
  • 1 cup milk
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup heavy cream
  • 1 cup freshly shredded sharp cheddar cheese
  • 1/2 cup freshly shredded white cheddar cheese


  1. In a large stockpot over medium heat, add olive oil.
  2. Once the oil is heated, add diced onion and allow to cook 4-5 minutes until translucent
  3. Turn burner to medium-low, whisk in the flour and stir for 1-2 minutes.
  4. Add broccoli pieces, shredded carrots, broth, milk, salt, and pepper to the pot. Stir, bring to a boil and reduced to a simmer for 10 minutes.
  5. Using a hand immersion blender, blend until smooth. *You could also fill a blender 1/2 full and blend in batches - do NOT overfill.
  6. Stir in heavy cream and cheese until warm and melted.

Recipe Notes

Recipe courtesy of Old World Garden Farms