Cream of Broccoli and Cheddar Soup

Preparation time: 10 minutes Cooking time: 25 to 30 minutes Easy - for beginners Serves: 6 servings


The best cream of broccoli soup - tastes just like Kelsey's. Very good to warm up the insides on a cold winter day. Freezes very well.


  • 1 carton of vegetable or chicken stock
  • 4 to 5 cups of chopped broccoli - chop some chunks, some finely chopped.
  • 1/2 cup of chopped onion
  • 2 cups of milk
  • 4 to 6 tbsp flour or cornstarch
  • 2 cups of shredded cheddar or marble cheese
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 tbsp olive or vegetable oil


Saute onions for 2 minutes in a very small amount of olive or vegetable oil, until softened. Add stock, oregano, salt and pepper and bring to a boil. Add broccoli and cook until broccoli is almost cooked, about 10 to 15 minutes. Add milk, return soup to a boil.

As soon as it starts to boil, add flour or cornstarch (tip: mix with a little tepid or cool water or milk, to make it smooth, not lumpy). Stir constantly, scraping the bottom of the pot, until the soup thickens.

Once thickened, remove from heat immediately, and stir in half the cheese, melting into the soup.

Sprinkle the second cup of cheese on tops of the bowls of soup.


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