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Broccoli and Cheddar Soup from Scratch

Nurture this creamy and cheesy soup and you’ll be glad you took the time. Recipe from

  • Total Time: 40 minutes


  • 5 cups of broccoli florets (3 large heads)
  • 1½ cups half and half
  • ½ cup plus 2 tablespoons flour
  • 6 cups chicken stock
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded sharp cheddar cheese for garnishing
  • 6 slices of bacon cooked for garnishing


  1. In a large pot whisk together the half and half and flour.
  2. Add the chicken stock.
  3. Bring the mixture to a slow boil over medium heat, this can take 15 to 20 minutes. Don’t rush it, whisk frequently the entire time.
  4. While this is coming to a boil add the broccoli florets to a microwaveable dish and add ½ cup of water and cook on high for 5 minutes and drain.
  5. Once mixture starts to boil stir continually with a wooden spoon until it just starts to thicken. You’ll know when it has thickened enough when it just coats the spoon when removed. Usually 4-5 minutes.
  6. Turn heat to low.
  7. Add the broccoli and cook for 3 minutes stirring slowly.
  8. Add the shredded sharp cheddar cheese and stir until melted.
  9. Serve hot, garnished with shredded sharp cheddar cheese and bacon.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes