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Cheesy Broccoli Soup

Cheesy Broccoli Soup

This time of year, comfort meals are always a good idea. This hearty soup can be served as a meal or as a delicious appetizer. Sure to be a kid favorite, this is a great way to get more veggies in their diet.


  • 1/4 cup butter, cubed
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 cup (about 8 ounces) fresh broccoli florets 
  • 1 large carrot, finely chopped
  • 3 cups chicken stock
  • 2 cups half-and-half, cream
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp pepper
  • 1/4 cup cornstarch
  • 1/4 cup water or additional chicken stock
  • 2-1/2 cups cheddar cheese, shredded
  • 6 small round bread loaves


  • Cut slices off the top of each bread loaf.
  • Hollow out bottoms leaving about 1/4 inch at the bottom.
  • Set aside.
  • Use a 6-qt. stockpot.
  • Heat butter over medium heat.

  • Saute onion and garlic, about 6-8 minutes.
  • Add broccoli, carrot, stock, cream and seasonings.
  • Bring to boil then simmer uncovered until vegetables are tender, about 10-12 minutes.
  • Mix cornstarch and water until smooth, stir into soup.
  • Bring back to a boil, stirring occasionally.
  • Continue to cook and stir until thickened, about 1-2 minutes.
  • Remove bay leaves.
  • Stir in shredded cheese until melted.
  • Fill bread bowls with soup.
  • Serve.


Try different toppings like cooked bacon crumbles, more shredded cheddar cheese (can you really have too much?), ground nutmeg, pepper or hot sauce.

Inspired by and adapted from: Taste of Home