Cook With Me/ Soups

Broccoli Cheddar Soup

Is it chilly outside? Do you feel like slurping something warm and cozy? You are at the right spot. This broccoli and cheddar soup will keep you warm all season long.
This recipe has taken quiet a few failed attempts to get it right. But all is well that ends well. I have been making this soup every winter now and it has become a family favorite. Last week i shared this recipe, with a friend and she made it for her in-laws who were immensely impressed. So, next time you host a dinner, impress your guests by trying out this recipe.
The soup is thick and creamy with lots of broccoli. The addition of cheddar cheese adds such an amazing flavor to it. Before trying this soup, i was totally unaware that we can add cheese to a soup. It’s hearty and filling and it has such a great flavor!
To start with, you have to prepare vegetables. Cut broccoli, carrots, onions and spring onions. Cut the florets of the broccoli in small pieces and discard the thick portion of the stalk. Peel the carrots and also cut them into small pieces. The spring onions are not the mandatory part of the recipe but i like adding it to the soups.You can skip if you want to.
Once the vegetables are ready, you have to stir fry them. Take Cooking Oil in a pan and add Onions. Saute onions until translucent and then add broccoli and carrots. Once the vegetables are tender, add spring onions. Sprinkle some salt, mix them well cook for another one minute, remove from the stove and set aside. The veggies should not be  mushy at this point.

To make soup, melt butter in a large pot and add flour into it. Mix butter and flour on a low heat. Don’t let the butter burn, just cook for less than a minute. Gradually add milk and stir continuously so that the flour does not get chunky. This is a tricky part so you have to be really careful. Cook until the mixture simmers. Add chicken stock to the mixture. Add salt and black pepper. Stir well and let it cook until flour taste is gone and mixture is thickened.
Grate Cheddar Cheese and add to the mixture. I use the old fashioned hand grater. You can use your fancy gadgets for grating.

Add the stir fried vegetables. Cook for another one minute so the vegetables are mixed well.

Bowl it Out and serve hot with garlic bread.

The idea is to enjoy the soup after cold and a tiring day, along with your favorite TV series.



  • Broccoli - 2 bunches (florets cut into small pieces)
  • Carrots - 2 medium size (finely sliced)
  • Onion - 1 medium size(finely sliced)
  • Spring Onions - Half cup (finely chopped)
  • Plain Flour - 2 table spoon (heaped)
  • Butter- 4 table spoons
  • Milk - 1.5 cups
  • Chicken Stock- 2.5 cups
  • Cheddar Cheese - 1 cup (grated)
  • Salt - As required
  • Black pepper - As Required
  • Cooking Oil - As required



Clean the vegetables and cut them into small pieces. Remove the stalk of broccoli and only cut the florets into small pieces.


Take cooking oil in a pan, add chopped onions and cook until translucent.


Add broccoli and carrots, cook until vegetables are slightly tender. Avoid overcooking, the veggies should not break.


Add spring onions.


Sprinkle some salt, mix well and cook for another one minute.


Remove from stove and set aside.


Melt butter in a pot over medium heat.


Add flour to the butter and mix well.


Cook for 30 seconds. Be careful the butter burns quickly.


Gradually add milk and stir continuously until flour loses its granularity. The mixture should be smooth and free of chunks. Initially chunks shall be formed but continuous stirring will dissolve the chunks.


Cook mixture until it simmers i.e for 3-4 minutes.


Add chicken stock.


Add salt and black pepper to taste.


Let the mixture cook, until it thickens. It should be close to final consistency of the soup that you desire.


Grate cheddar cheese and add it to the mixture.


Add the vegetables prepared earlier.


Mix well and serve.

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