Broccoli Cheese Soup


This is the perfect soup on a cold day. As someone who tries to save on the grocery bill every month, I try to take advantage of the vegetables and fruits that are cheaper because they are in season. Now is great time to find broccoli and carrots for a low price. Remember: when possible buy local!


  • 2 teaspoons onion powder
  • 1/2 cup flour
  • 1/2 cup butter
  • 4 cups half-and-half cream (or 2 cups half & half/ 2 cups whole milk)
  • 4 cups vegetable stock
  • 1 lb fresh broccoli, cut into bite size pieces
  • 1 cups carrot, julienned
  • 1/2 teaspoon nutmeg
  • 8 ounces grated mild cheddar cheese
  • 8 ounces grated Monterrey jack cheese
  • salt and pepper to taste


  1. Cook melted butter, onion powder, and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
  2. Add the vegetable stock. Simmer for 20 minutes, stirring occasionally.
  3. Add the broccoli and carrots. Cook over low heat 20-25 minutes.
  4. Add grated cheese, nutmeg, and salt and pepper to taste. Serve with your favorite bread or a crisp salad.