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Broccli Cheddar Soup

Healthy soup full of vitamins and minerals, testy could be enough for lunch and also as starter in dinner.



  • 1 head broccoli, cut into florets and stem thinly sliced
  • 1 yellow onion, diced
  • 2 cups milk
  • 1 large carrot, diced
  • 1 cup shredded sharp Cheddar cheese
  • Tabasco sauce to taste
  • 1 Tbsp butter
  • 2 cloves garlic, chopped
  • 1 cup low-sodium chicken stock
  • 1 Tbsp flour
  • 4 Parmesan crisps
  • Salt and black pepper to taste



  • Heat the butter in a large pot over medium heat. Add the onion, carrot, broccoli, and garlic and cook for about 5 minutes, until the vegetables soften.
  • Stir in the flour and cook until it evenly coats all of the vegetables.
  •  Add the stock, stirring vigorously to keep the flour from clumping.
  • Simmer for a few minutes, then pour the mixture (working in batches, if need be) into a blender and puree until mostly smooth (a bit of texture can be nice here).
  • Return the soup to the pot and bring to a simmer over low heat.
  • Stir in the milk and cheese.
  • After the cheese has fully melted into the soup, season with salt and pepper and a few good shakes of Tabasco.
  •  Serve each bowl of soup with a Parmesan crisp floating in the middle.


Serving: 4