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Cabarrus Magazine

Breaking Bread: Broccoli Cheddar Soup

Oct 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Broccoli Cheddar Soup


1 1/2 pounds broccoli (about two large bunches), roughly chopped

8 ounces unsalted butter

8 ounces all-purpose flour

2 quarts chicken stock (vegetable stock may be substituted)

1 cup heavy cream

12 ounces cheddar cheese, shredded

Salt and pepper to taste



Melt butter in a large stockpot over medium heat. Add broccoli and saute´ for three to four minutes. Sprinkle flour over the broccoli and stir constantly until a thick paste is formed. Continue cooking for five minutes, stirring occasionally to remove flour flavor. Add chicken stock to stockpot and stir until flour mixture is completely dissolved. Boil over high heat for three minutes, then reduce temperature to medium and add cream, stirring constantly to prevent cream from curdling. Add cheddar to soup, a handful at a time, making sure the cheese is melted before adding the next batch. When all cheese is incorporated into the soup, simmer for 10 minutes, add salt and pepper, and enjoy!

Photo Courtesy: Jason Huddle

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