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98% would make again

One-Pot Broccoli Cheddar Soup

by Pierce Abernathyfeatured in 5 Soups To Warm Your Soul


for 4 servings

  • 2 heads broccoli, chopped
  • ¼ cup butter (60 g)
  • ½ onion, diced
  • ¼ cup flour (40 g)
  • 2 cups half & half (480 mL)
  • 2 cups vegetable stock (480 mL)
  • ½ cup shredded carrots (55 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 cups grated cheddar cheese (200 g)

Nutrition Info

Shop ingredients with
    Calories 708
    Fat 59g
    Carbs 24g
    Fiber 5g
    Sugar 8g
    Protein 22g

Estimated values based on one serving size.


  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!