Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

After a hike in the woods to enjoy the beautiful fall colors, this creamy broccoli and cheddar soup is guaranteed to warm your body and your heart!


For the soup:

  • 15 mL (1 tbsp.) olive oil
  • 1 onion, chopped
  • 15 mL (1 tbsp.) chopped garlic
  • 45 mL (3 tbsp.) flour
  • 1.5 liters (6 cups) no-salt-added chicken stock
  • Salt and pepper to taste
  • 1 broccoli, cut into florets
  • 500 mL (2 cups) grated white cheddar cheese
  • 125 mL (1/2 cup) 15% cooking cream

For the garnish:

  • 5 slices bacon, cut into pieces
  • 375 mL (1 1/2 cups) broccoli, cut into small florets
  • 250 mL (1 cup) grated yellow cheddar cheese


  1. In a saucepan, heat oil over medium heat. Cook onion and garlic for 1 to 2 minutes.
  2. Sprinkle with flour and stir. Add broth. Season with salt and pepper. Bring to a boil, then simmer for 12 to 15 minutes over medium heat.
  3. Add broccoli to the soup and cook for another 8 minutes.
  4. Gradually stir in white cheddar cheese until melted.
  5. Transfer soup to an electric blender container. Blend for 1 minute until smooth and creamy.
  6. Return soup to saucepan and stir in cream. Bring to a boil again.
  7. Heat a skillet over medium heat. Cook bacon for 4 to 5 minutes, until crisp.
  8. Add broccoli florets to skillet and cook for 1 to 2 minutes.
  9. Divide soup among bowls. Top each serving with bacon, broccoli, and yellow cheddar cheese.


  1. Nan

    Going to make some of these.

  2. Patronella Soudien

    It’s a must try the broccoli cream cheese soup

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