top of page
  • Andrea Tavares

Maria’s Weekly Recipes: Broccoli Cheddar Soup

Serving size : 1 Cup





This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner.


1 small onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

2 tablespoons butter

3 tablespoons flour, AP, whole wheat flour

3 cups less sodium chicken broth, or vegetable broth

1 cup fat free milk

1/4 teaspoon kosher salt

fresh black pepper, to taste

6 cups broccoli florets, chopped into small pieces, about 2 heads

1-1/4 cups shredded sharp cheddar

2 tablespoons grated Parmesan cheese


  • 1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.

  • 2. In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.

  • 3. Stir in the flour to create a roux, cook for 2 minutes to remove the raw flour taste.

  • 4. Gradually whisk in the chicken broth, ensuring there are no lumps

  • 5. Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.

  • 6. Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.

  • 7. Using an immersion blender quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.

  • 8 .Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.

  • 9. Serve the soup hot, garnished with additional cheddar cheese, if desired.

1 view0 comments


bottom of page