The Galley

Broccoli and Cheddar Cheese Soup

Looking for a simple, appetizing, delish soup full of flavour? Broccoli and Cheddar Cheese Soup fits the bill! Tastes just like the broccoli and cheddar cheese soup you find at Panera. Plus, it is ready in just under an hour – sure to be a family favourite! Serve with salad and a baguette – or just by itself. In a pinch Pillsbury tea biscuits are great side with this soup.


Broccoli and Cheddar Soup

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Looking for a simple, appetizing, delish soup? This one will fit the bill. In just under an hour, this velvety Broccoli and Cheese soup is ready to serve.

  • Author: Cyndi Mills
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 1x



1 tablespoon butter

½ onion

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups vegetable broth

1 ½ cup coarsely chopped broccoli florets

1 cup matchstick cut carrots (1 large carrot)

1 stalk celery, thinly sliced

2 ½ cups shredded sharp Cheddar cheese

salt and pepper to taste


  1. Melt 1/4 cup butter in a large saucepan over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add flour to make roux. Cook until flour loses granular texture.
  2. Over medium heat, gradually pour milk and stock into the flour mixture, and whisk constantly. Bring to a simmer, and cook until the sauce thickens about 15 minutes. While the soup boils, check repeatedly, you can wash and slice the celery, carrots and broccoli and grate the cheese.
  3. Once soup has thickened add broccoli, carrots, and celery. Simmer until vegetables are tender, about 20 minutes more.
  4. Stir in Cheddar cheese until it melts into the soup. Season with salt and pepper to taste.


You can choose your preference of the type of milk: 1%, 2%, or 3.25% (homogenized) milk. I typically use 1% milk.

If you want more, you can top your soup with sour cream, cheddar cheese, or whatever topping you desire.

I have mentioned it before and will mention it again – Beyond Bouillon is the best bouillon I have found. It is simple to use and adds lots of flavour. It’s available at grocery stores and Costco.

I always double or triple the recipe to ensure there are leftovers.

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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Canadian Military Family Magazine