1 Pot Broccoli cheddar soup:

Contributed By: John Yipp


2 heads broccoli chopped
4 table spoons butter
Half onion diced
1 fourth cup flour
2 cups half and half
2 cups vegetable stock
Half cup shredded carrots
2 tea spoons of salt
1 tea spoon pepper
1 fourth teaspoon nut meg
2 cups grated cheddar cheese


Trim the stems off the broccoli heads, and chop in to small florets.
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 to 10 minutes.
Mix in the broccoli, carrots, salt, pepper, and nut meg.
Simmer for 10 to 15 minutes.
Add the cheese and stir until it melts and combines with the other ingredients.

Helpful Hints:

4 Servings

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