A warm hug in a bowl. With broccoli, carrots and cheddar cheese, this soup is sure to put a smile on your face.

Broccoli Cheddar Soup – and a Little Bit of Love



  • 1/4 c. unsalted butter
  • 1/2 medium white onion, diced
  • 1/4 c. AP flour
  • 1 c. half and half
  • 2 c. chicken or vegetable broth
  • 1 lb. fresh broccoli, cut into small florets
  • 1 c. shredded carrot
  • 1/4 lb. american cheese, sliced from the deli
  • sharp cheddar cheese, freshly shredded


  1. Melt the butter in a medium saucepan over medium heat. Add the onion and saute, stirring occasionally, until the onion is soft and translucent–about 5 minutes.
  2. Add the flour to the pot and stir to combine, making a roux. Stirring constantly, pour in the half and half 1/4 cup at a time, making sure it is fully incorporated.
  3. Add the chicken broth, broccoli and carrot and stir to combine. Reduce heat to low and simmer for 20 minutes.
  4. Tear the sliced american cheese into smaller pieces and add to the soup, stirring to melt the cheese. Add freshly shredded sharp cheddar cheese to taste.