Cheddar cream of broccoli soup

Prep 15 min
Total 35 min
Serves 8



1 bunch
2 tbsp
onion, diced
garlic cloves, minced
1 1/2 tsp
1/4 tsp
3 tbsp
all-purpose flour
900 mL
no-salt vegetable broth
2 cups
1 1/2 cups
shredded old cheddar, plus more for garnish (optional)
cayenne, (optional)


  • TRIM and finely chop broccoli, keeping stems and florets separate (6 cups).
  • MELT butter in a large pot over medium. Add onion and broccoli stems. Cook, stirring occasionally, until stems begin to soften, about 7 min. Add garlic, salt and pepper and stir until fragrant, 2 min. Add flour and cook for 1 min.
  • GRADUALLY stir in broth and milk. Bring to a boil, then reduce heat to medium-low. Simmer until stems are fork-tender, about 4 min, then add florets and simmer until tender, about 4 more min. Remove from heat.
  • PURÉE soup with an immersion blender until smooth. Return pot to heat, reduced to low, and stir in cheddar. Ladle cream of broccoli soup into bowls and top with additional cheese and cayenne.


Calories 191, Protein 17 g, Carbohydrates 14 g, Fat 12 g, Fibre 2 g, Sodium 654 mg. Excellent source of vitamin C

Chatelaine Quickies: Easy veggie soup

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