I like to grate the cheese for this recipe because it melts better than pre-shredded.  Serve Broccoli Cheese Soup with garlic bread and a big salad.


Broccoli Cheese Soup

serves 4


1/4 cup butter

2 tablespoons olive oil

1 onion, chopped

1/2 cup flour

4 cups chicken stock

1 large head fresh broccoli, chopped

2 carrots, grated

2 cups half and half

1/4 teaspoon nutmeg

8 ounces sharp cheddar cheese, grated

salt and pepper to taste


In a dutch oven, cook onion in butter and oil until onion is translucent.   Then, add flour and stir over medium heat for 3-5 minutes.   Add the chicken stock, stir well, and bring to a boil.  Add the chopped broccoli and carrots, and cook over low heat for 20-25 minutes.   With an immersion blender, blend the broccoli until it’s the consistency you prefer.  Add half and half,  salt and pepper, and nutmeg.  Stir in the cheese, heat until melted.