This Broccoli and Cheddar Soup is incredibly easy to make and will be ready in under 30 minutes! It's creamy, hearty, and the perfect comfort food!

View More

Easy Broccoli and Cheddar Soup


Prep Time: 10 mins

Cook Time: 18 mins


– 2 tbsp. – unsalted butter (for sautéing garlic and onion) – ▢3 x-large – garlic clove (I used homegrown, you’ll need 5-6 store bough size) – ▢1 small – yellow onion (I used homegrown weighing 3 oz.) – ▢4 tbsp. – unsalted butter (for cooking flour) – ▢½ cup – organic all-purpose flour – ▢3 cups – organic half & half – ▢2 cups – water – ▢1 tsp. – Mrs. Dash Seasoning – ▢½ tsp. – sea salt or to taste – ▢⅛ tsp. – cayenne pepper to taste – ▢⅛ tsp. – black ground pepper to taste (optional, if you like the soup spicier) – ▢1 tbsp. – organic chicken bouillon – ▢3 cups – broccoli florets (I used organic and it makes a huge difference in taste) – ▢2 cups – grated carrots – ▢3 cups – sharp cheddar cheese

Step 1

Chop onions and garlic. Cut broccoli into bite-sized florets. Grate carrots and shred cheese. Set these ingredients aside.

Step 2

Heat 2 tablespoons of butter in a skillet over medium-high heat. Add chopped garlic and sauté until toasted. Add chopped onion and sauté until it turns light golden. Set aside.

Step 3

In a pot or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Add sifted flour and whisk until it absorbs completely (about 10 seconds). Add half & half and water, bringing it to a boil while stirring to prevent flour from settling. Reduce the heat, add grated carrots, spices, chicken bouillon paste, and sautéed garlic and onion. Simmer for 10 minutes, stirring occasionally.

Step 4

Add broccoli florets and simmer for an additional 8 minutes, stirring and scraping the bottom. Mix in shredded sharp cheddar cheese until it melts. Remove from heat and let the soup cool slightly before serving.

For more recipes, visit: