Creamy Broccoli Cheddar Soup

Print Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Servings 4


  • 1 large head of broccoli
  • 1 medium-sized white onion
  • 1 stalk celery chopped finely
  • 1 carrot chopped finely
  • 2 cloves garlic finely chopped
  • 3 cups chicken or vegetable broth
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp Dry mustard
  • 1/2 tsp salt - or to taste
  • 1/2 tsp pepper
  • 1/2 cup light cream
  • 1 cup Shredded Cheddar Cheese


  • Melt 1 tablespoon of butter in a large pot. Add finely chopped onions, celery, and carrots and mix until evenly coated. Cook until softened - about 10 minutes. Season with salt and pepper.
  • Finely chop the broccoli florets and stems into small pieces and add to pot. Stir well to mix evenly and then add 2 cups of broth. Bring to a soft boil, cover and let simmer for about 20 minutes.
  • In a separate pot add remaining butter and melt on medium heat. Once melted add flour, mustard, salt and pepper and whisk to create a creamy roux.
  • Add remaining cup of broth and whisk so well blended and mixture begins to thicken.
  • Pour in cream while continuously whisking and blend until smooth.
  • Fold in the cheese and stir to blend and melt. 
  • Pour the cream mixture into the broccoli veg mix and sir to gently mix. Continue simmering for about 15 more minutes. Remove from heat to cool slightly.
  • Using a hand blender puree the soup directly in the pot and serve immediately.