Broccoli Cheddar Soup
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Broccoli Cheddar Soup


  • 1 tablespoon unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 1/4 cup unsalted Butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 cups Half-and-Half
  • 2 cups chicken stock or broth
  • 2 cups diced broccoli florets
  • 1/2 cup grated carrot
  • 1(4 oz) jar diced pimientos, drained
  • 8 oz freshly grated sharp Cheddar Cheese


  1. In a large saucepan over medium heat melt butter and saute onion and green bell pepper until softened. Add 1/4 cup butter to the mixture, and stir until melted. Add flour and garlic powder; stir and cook for 1 minute. Slowly add the half-and-half, stirring constantly. Stir in the chicken stock; reduce heat to medium-low and simmer for 20 minutes. Add the broccoli, carrot and pimientos; simmer for another 10 minutes or until vegetables are softened. Add the cheese, and stir until melted and smooth. Season to taste with salt and pepper.