Go Back

Easy Cheddar Broccoli Soup

Course Soup
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Author Joyful Homemaking


  • 16 ounce bag frozen broccoli florets
  • 1/4 cup butter
  • 1/4 flour
  • 2 cups milk I used skim
  • 2 cups chicken broth
  • 1 large carrot
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper to taste


  • Stir melted butter and flour over low to medium heat for about 3 minutes, and then slowly add the milk and chicken broth, while stirring.
  • Cook for about 15 minutes on low to medium heat. While that’s cooking, I like to use my potato peeler to shave up the carrot, and then use a knife to chop the slices into bite sizes. My hubby’s not a huge fan of cooked carrots so this makes them nice and thin, and small. I love the colorful addition.
  • Then add the broccoli florets and carrot slices to the broth mixture. Simmer for 15 minutes. Check broccoli florets to see if they’re tender, and if they’re not, cook for 5 more minutes.
  • Remove from heat. If the florets are bigger than I like, I VERY CAREFULLY use my kitchen scissors to cut the broccoli up into smaller bite size pieces.
  • Then stir in the cheddar cheese till it’s melted and incorporated, and you're ready to serve.