Beazell's Cook Book

Broccoli & Cheese Soup by Lisa Carline

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Broccoli and Cheese Soup - Contributed by Lisa Carline  




1/4 cup butter

1/2 chopped onion

1 clove garlic

1/4 cup flour

1 cup half and half

1 cup milk

2 cups chicken stock (you can also use bouillon cubes + boiling water)

1/2 pound fresh broccoli, chopped

1 cup carrots, shredded and chopped

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

4 ounces grated Colby jack cheese or Velveeta

Beazell's Cajun Seasoning, to taste

Optional - hot sauce



Sauté the onion and garlic in the butter over medium heat.  Add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with Beazell's Cajun Seasoning and add the nutmeg. Stir in the cheeses (and you can play around with the amounts; use however much or as little you like) and let simmer for 10 minutes longer before serving.


Only registered unsers may submit comments, please log in if you want o comment