Broccoli Cheese Soup

I have been on a soup kick lately, making a batch at least once a week.  It is sooo much better than soup from a can and it is hard to screw up.  You can usually make substitutes and fudge on measurements and still get great results.

I strayed from the original recipe a little bit to use what I had on hand.  Overall, I thought this tasted fantastic!  Leftover soup was not as good as fresh, but was still okay.


Broccoli Cheese Soup

{source:  adapted from Sweet Tea in Texas}


1/4 cup melted butter

1/4 cup flour

1 can evaporated milk plus enough milk to equal 4 cups {original recipe calls for 1/2 and 1/2}

1 can chicken broth

1 tablespoon butter

1 onion, chopped

1 cup carrot, chopped very small {about 3 medium carrots}

1 box frozen chopped broccoli, thawed and drained

8 ounces grated sharp cheddar cheese

1/4 teaspoon nutmeg

dash of paprika

salt and pepper


In a large skillet, sauté onion in 1 T. butter for a minute or two, then add the carrots and continue to saute until soft.

Meanwhile, in a large dutch oven or stock pot, cook melted butter and flour using a whisk over medium heat for 3-5 minutes.   Stir constantly and slowly add the milk.  Then add the chicken stock. When it is thick and bubbly, add the broccoli, carrots and onions. {It will thicken more when you add the cheese.}  Cook over low heat for about 15 minutes.

Add salt and pepper, nutmeg and paprika.

Then stir in the shredded cheese.  Mix until well combined.



1 Comment (+add yours?)

  1. sweetteaintexas
    Nov 10, 2009 @ 01:57:37

    I’m so glad you liked it!!! 🙂


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