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Broccoli Cheddar Soup

Serves: 6

Total time: 35 min
Prep time: 15 min


  • ¼ c butter

  • 1 quart vegetable broth
  • 1 onion, diced
  • ½ cup all purpose flour
  • 2 -3 garlic cloves, minced or pressed
  • 1½ c 2% or whole milk
  • ½ tsp ground white pepper
  • 8 oz sharp cheddar cheese, shredded
  • 1 16 oz package frozen chopped broccoli
  • ½ tsp (generous dash) curry powder or tumeric


  1. Melt butter over medium heat in a stock pot. Cook onion and garlic in butter until softened. Add garlic, curry powder, and pepper, cook for about a minute. Stir in broccoli, and then broth. Bring to a boil and simmer until tender, 10 to 15 minutes.

  2. Meanwhile, whisk flour and milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through. DO NOT OVERHEAT. Turn the burner off as soon as the cheese is melted, not just once its completely mixed in. Cheddar is quite persnickity.

  3. Season with salt to taste. Also a low-sodium soy sauce can be useful for easily salting soups.

*Note: Try adding more veggies! I like it best with some diced potato and fresh corn.