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Better Cheddar Broccoli Soup

Better Cheddar Broccoli Soup

Author: Heidi Boortz
Servings : 4


  • 6 Tbsp unsalted butter divided
  • 1 yellow onion small, finely diced
  • 1 Tbsp bottled minced garlic
  • 1/4 cup 100% whole wheat flour
  • 2 cups vegetable broth no sugar listed in ingredients
  • 2 cups 2% milk
  • 4 cups broccoli chopped
  • 3 carrot large, peeled and diced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground mustard
  • 8 oz sharp cheddar cheese grated, divided


  • Heat 2 Tbsp. butter in a large stockpot. Add onion. Sauté 3 minutes. Add garlic. Sauté 3 minutes. Remove onion and garlic from pan, and set aside.
  • Add 4 Tbsp. butter to pan. When butter is melted, add flour. Whisk constantly until smooth. Slowly add broth, whisking constantly. Slowly add milk, whisking constantly. Simmer 15 minutes.
  • Add broccoli, carrots, salt, pepper, paprika, and mustard as well as the onion/garlic mixture. Stir well. Simmer 10 minutes.
  • Add all but 1/4 c. cheese. Stir and heat until cheese is melted and incorporated. Ladle into 4 bowls. Top with cheese. Serve with whole grain crackers (such as Triscuits), if desired.
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