Waldo State Bank Blog

Broccoli Cheese Soup

Broccoli Cheese Soup

Normally, I like quick and easy meals.  While this one is easy - it is not super quick when you include the prep time, yet every second is worth the delicious results!   Perfect to make on a cold weekend!   This recipe comes compliments of my sister and she sure has a winner with it!

  • 8 T butter (1 stick) - divided
  • 4 c (32 ounces) chicken stock (or vegetable) divided
  • 3 c half and half
  • 1/3 c flour
  • 1 c finely minced onion
  • 3 c finely grated carrots, about 3 large carrots (do not use pre-shredded matchsticks)
  • 1 1/4 pounds of fresh broccoli crowns - divided
  • 2 - 3 cloves of garlic - minced
  • 1 t salt
  • 1 t black pepper
  • 1 t paprika 
  • 1 t dry mustard 
  • 24 ounces grated high quality cheddar cheese - divided - do not use pre-shredded at you will not get the creamy consistency and your soup my break
  1. Rinse and cut off broccoli tops - cut off bottom of stalk and shred the remaining stalks to equal 1 cup of broccoli shreds
  2. Place 2 T butter, 1 cup of chicken stock, minced onion, grated carrots, broccoli shreds, and garlic in medium sauce pan.  Cook until vegetables are all soft, approximately 30 minutes
  3. While that is cooking In a large saucepan steam the remaining broccoli tops - when soft, drain, and mash with a potato masher, set aside
  4. While those are both cooking In a large saucepan
    1. melt the remaining 6 T of butter over medium heat
    2. add the flour and seasonings
    3. whisk constantly for 3 minute
    4. Add in the remaining 3 cups of stock
    5. Add in the half and half
    6. Stir every couple of minutes so it doesn't cook to the bottom of the pan
    7. Simmer until thickened.
  5. When thickened - add shredded vegetable mixture, the mashed broccoli and cook on low for 30 minutes stirring occasional to prevent cooking to the pan.  I set a timer for every 5 and it was fine.  
  6. Add in 20 ounces of the shredded cheese and cook an additional 5 minutes (I honestly just toss most of it in and don't measure, it is cheese!) 
  7. Serve and garnish with the remaining cheese shreds


If you assemble and prep all of your ingredients (and yep, I used an old fashion hand grater!) you can cook all 3 pans almost simultaneously and you can have a delicious homemade soup in an hour!

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