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Broccoli Cheese Soup


  • 3 tablespoons butter
  • 3/4 cup diced onion
  • 2 tablespoons flour
  • 2 cups half and half
  • 3 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups broccoli florets
  • 2 oz. softened cream cheese
  • 2 cups shredded cheddar cheese*


  • Melt butter in large stockpot. Add onion and cook over medium heat until softened, about 6 minutes.
  • Add flour and stir to coat. Cook for 1 minute.
  • Slowly whisk in half and half, chicken stock, salt and pepper. Simmer for 10 minutes.
  • Stir in broccoli. Allow to cook for 20 minutes.
  • Use and immersion blender to puree the soup (or transfer to blender). If you want your soup a little thicker remove some of the broccoli to keep some whole.
  • Add both cheese and stir until it is fully incorporated.