Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Servings6 servings


    • 1 tablespoon melted butter
    • 1 ⁄2 medium chopped onion
    • 1 ⁄4 cup melted butter
    • 1 ⁄4 cup flour
    • 2 cups half-and-half cream
    • 2 cups chicken stock
    • 1 ⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
    • 1 cup carrot , julienned (can buy matchstick carrots in produce section)
    • 1 ⁄4 teaspoon nutmeg
    • 8 ounces grated sharp cheddar cheese (2 cups)
    • salt and pepper


  1. Sauté onion in 1 tablespoon of butter. Set aside.
  2. Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
  3. Add the chicken stock and simmer for about 10 minutes.
  4. Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
  5. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
  6. Serve with crusty bread.

What do you think?

0 points
Upvote Downvote

Total votes: 0

Upvotes: 0

Upvotes percentage: 0.000000%

Downvotes: 0

Downvotes percentage: 0.000000%

Leave a Reply

Your email address will not be published. Required fields are marked *