Broccoli Cheddar Soup

Yield: 6


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 cup finely grated carrots
  • 1 cup small, diced celery
  • 1 cup small diced yellow or white onion
  • 2 tsp minced garlic
  • 3 cups low-sodium chicken broth
  • 3 cups peeled and medium decided golden potatoes
  • 3 cups chopped broccoli florets
  • ½ tsp fresh thyme
  • ½ tsp ground fennel
  • 1/8 tsp ground nutmeg
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 cup shredded sharp cheddar cheese
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  1. In a large pot over medium heat, melt butter with oil. Add carrots, celery, and onion and sauté for five minutes. Add garlic and sauté 30 seconds longer.
  2. Stir in thyme, chicken broth, potatoes, fennel, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes.
  3. Add broccoli and cook 5 minutes longer or until veggies are tender.
  4. Add half and half and stir.
  5. Remove from heat and add in cheddar cheese until melted.

Enjoy it!