Broccoli Cheese Soup

Servings: 4
Author: Maria Jose Martin
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  • 10 gms Butter I used salted
  • 1 medium Onion chopped
  • 50 gms Butter I used salted
  • 1/4 cup Plain Flour
  • 2 cups Half-and-half cream I used 2 cups full fat milk
  • 2 cups Chicken / veg stock / Water refer notes
  • 1/2 lb Broccoli about 1 cup
  • 1 cup Carrot julienned (1 medium - big carrot)
  • 1/4 tsp Nutmeg
  • 8 ounces Sharp cheddar cheese 227 gms (I used around 100 gms)
  • Salt and pepper to taste


  • Melt 10 gms butter in a wide pan. Saute the onion till it becomes soft. Add carrot and broccoli and cook for 2-3 mins. Keep aside.
  • In a large pot / sauce pan melt the butter (50 gms). Whisk together the melted butter and flour over low -medium heat for about 3-4 minutes.
  • Slowly whisk in the half and half / milk and chicken stock. Let it simmer for about 20 minutes.
  • Add the broccoli, carrots, and onions. Let them simmer on low-medium, for about 25 minutes until the broccoli and carrots are tender.
  • Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.


I used homemade chicken stock cubes for this recipe. I used 2 cups full fat milk and 2 cups water and added 5-6 homemade chicken stock cubes. You can also use readymade chicken stock cubes for this recipe. I guess you will need around 2 cubes for the above qty.
This soup is very thick in consistency. I added extra 1/4 cup milk and 1/2 cup water in the end to loosen it a bit. I microwaved the 1/4 cup water + 1/2 cup water for a min and added to the soup and cooked for 5 mins.
Though the original recipe calls for 227 gms of cheese, I used only around 100 gms. Also, you can add some chicken to make it non veg.
Be careful while adding salt, since the stock and cheese is already salty and if you are using salted butter, that's extra salt.