Broccoli-Cheese Soup

Bowl of creamy broccoli cheddar cheese soup with toasted cheese bread on a wooden table

This here is culinary velvet, and a great showcase for the magic of nutmeg in savory dishes. Serve with crusty bread and a nice, light salad for a meal that’s sure to please.


  • ¼ cup melted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups stock or broth
  • ½ lb broccoli, chopped into bite-size pieces (about 3 cups)
  • 1 cup julienned carrot (can also buy pre-made large shreds/matchsticks)
  • 1/8 – ¼ tsp freshly-grated nutmeg
  • Generous pinch dried thyme
  • 2 cups shredded cheddar cheese (or sub smoked cheddar for ½ cup of this!), plus more for garnish
  • Salt and pepper


Melt butter and sauté onions until soft. Sprinkle in the flour and cook/stir over medium heat for 2-3 minutes. Add garlic and dried thyme and cook for about a minute longer.

Whisk in stock/broth and half-and-half. Add broccoli and carrots. Cook over low heat for about 25 minutes, or until veggies are tender.

Leave the soup chunky, or blend up to half of it and stir it back into the pot. (If blending warm/hot soup in a blender, be sure to vent!) Return to low heat and add the cheese – if the heat’s too high the soup can get grainy. Stir in the lesser amount of nutmeg, as well as salt and pepper to taste. Add more nutmeg thoughtfully if desired.

Sprinkle on additional shredded cheddar cheese right before serving.