Broccoli and Cheese Soup

  • 1 tbsp butter
  • 1/2 chopped yellow onion
  • 1/4 cup melted butter
  • 1/4 cup cornstarch
  • 2 cups cream
  • 2 cups chicken stock
  • 1/2 pound fresh broccoli
  • 1 cup finely chopped carrots
  • kosher salt and ground black pepper
  • 1/4 tsp nutmeg (freshly ground, if it’s possible!)
  • 8 oz grated sharp cheddar cheese.

(just a side note here: if you wanted to use an alternative cheese….I would TOTALLY do this. Or make a blend of cheddar and Monterrey Jack or Colby. Maybe add some freshly grated parmesan to the cheddar. Maybe some grated gouda? Really, the world is your stage: make the most of it! Be adventurous!)

Before We Begin: this is not a pressure cooker recipe.  The ingredients are too fragile for you to use a pressure cooker.  Now….you really COULD.  But I wouldn’t.


Saute onion in butter. Set aside. Cook melted butter and cornstarch using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the cream to make a good roux.  Add the chicken stock while whisking. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes, or until the veg are tender. Add salt and pepper. The soup should be thickened by now. Use a masher or a immersion blender briefly to blend the soup.  Return to pot on low heat and add the grated cheese; stir until  it looks lovely.

Stir in the nutmeg and serve with love.


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