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  • Prep
  • Total
  • Serving

Broccoli Cheddar Soup


  • ¼ cup of unsalted butter
  • 1 peeled and small diced yellow onion
  • 2 finely minced garlic cloves
  • 2 cups of shredded carrots
  • 3 cups of chicken stock
  • 2 cups of heavy whipping cream
  • ¼ cup of all-purpose flour
  • 4 cups of trimmed broccoli
  • 7 ounces of shredded Cathedral Mature Cheddar Cheese
  • salt and pepper to taste


  • Add the butter to a large pot over medium heat and cook the onions and garlic until browned, about 10-12 minutes.
  • Next, add in the carrots and cook for 2-3 minutes before adding in the chicken stock and whipped cream, and turn the heat to high.
  • Sprinkle in the flour while continuing to whisk until it becomes very thick, about 15 minutes.
  • Add in the broccoli and cook over medium-low heat for 5 minutes before stirring in the cheese, salt, and pepper.
  • Serve.