Broccoli and Cheese Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (~2 cups each)
  • 4 cups low-sodium vegetable broth
  • 4 stalks broccoli, cut into small florets
  • 1 cup shredded carrots
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 cup half and half, at room temperature
  • 2 oz (1/2 cup) sharp cheddar cheese, freshly grated
  • 4 oz (1 cup) gouda cheese, freshly grated
  • ¼ tsp garlic powder
  • ⅛ tsp allspice
  • ⅛ tsp ground nutmeg
  • ⅛ tsp dried basil
  • ⅛ tsp cayenne pepper
  • ¼ tsp freshly ground black pepper
  1. Heat vegetable broth, ⅔rds of the broccoli, carrots, onion, garlic, and bay leaf in a pot over medium-high heat. Once simmering, reduce heat to medium-low and continue simmering fro 15-20 minutes or until veggies are tender. Add last ⅓ of florets and stir.
  2. Meanwhile, melt butter in a sauce pan over medium heat. Once melted, add the flour and whisk constantly for about 2 minutes. Slowly pour in half and half, whisking until smooth. Allow come to a simmer and thicken, about 5 minutes. Remove from heat and slowly pour into the broth.
  3. Add the cheddar, gouda, garlic powder, allspise, nutmeg, basil, cayenne, and black pepper; stir until cheese is melted and broccoli is just tender. Remove bay leaf before serving.
Recipe slightly adapted from Peas and Crayons
Nutrition Information
Serving size: ~2 cups Calories: 324 Fat: 23.2 Carbohydrates: 16.6 Sugar: 5.4 Sodium: 733 Fiber: 1.2 Protein: 16.0 Cholesterol: 72
Recipe by Prevention RD at