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Broccoli cheddar soup in a white bowl with green stripes.

Broccoli Cheddar Soup

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An easy and delicious broccoli cheddar soup to keep you warm on cold days.

  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x




1 tsp butter

1/2 cup of yellow onion chopped

1/4 cup of beer

1/4 cup of butter

1/4 cup of flour

1 cup of half and half

1 cup heavy cream

2 cups chicken stock

3 cups of broccoli florets

1 cup of diced carrots

pinch of nutmeg

1/4 tsp salt

1/4 tsp pepper

8 ounces of sharp cheddar grated



In a large stock pot add 1 tablespoon of butter and the onion and cook on low until soft, then add the beer and continue to cook the onions until caramelized.  Remove onions from pan and add 1/4 cup of butter. Melt  the butter, then add the flour and whisk for 3-4 minutes. Add the stock, the half and half and the cream, whisk until combined, simmer for 10 minutes. Add the broccoli,carrots, and caramelised onions and simmer another 20-30 minutes on low until the broccoli and carrots are tender. Add the nutmeg, salt, pepper and grated cheese. stir until combined and the cheese is melted.

Use your immersion blender to blend the soup or transfer to a blender to puree if you like smaller chunks.


Note: I did not puree my soup, the vegetables became so tender they fell apart in the soup. If you like chinky soup you do not need to puree the soup.

  • Author: Elizabeth
  • Prep Time: 10
  • Cook Time: 40
  • Category: soup
  • Cuisine: America