Broccoli, Carrot, and Cheddar Soup (30 minute meal)

Broccoli and carrots in a creamy, flavorful soup base. This soup is a pretty traditional cream of broccoli soup but with more veggies, textures, and flavor.



4 tablespoons butter

1 medium onion, diced

¼ cup flour

4 cups (about 2 crowns) chopped broccoli

2 cups chopped carrots

3 cups chicken broth

1 cup milk

1 cup heavy cream

1/4 tsp pepper

½ teaspoon salt

8 oz shredded cheddar cheese


In a 4-quart pot, melt butter and add onions. Sauté onions till translucent and soft. Add flour and stir on medium heat till mixture begins to brown, about 3 minutes. Add the broth, milk, and heavy cream and stir till combined. Add the carrots, broccoli, salt and pepper. Simmer on medium-low heat until the veggies are cooked through, about 15-20 minutes, depending on how small you cut the veggies up. Add the cheese and stir till melted and combined.


This soup re-heats well and is great as leftovers.

This is also an easy and wonderful take in dinner.

You can easily double this and freeze half for an even easier dinner later.