Food & Drink Magazine

Wednesdays Unplugged - Broccoli Cheese Soup

By Homesmsp @HomesMSP


"The curious paradox is that when I accept myself just as I am, then I can change." ~ Carl Rogers

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

This last week is a blur... super busy week, wrote three purchase agreements in two days... hoping to have a relaxing day today. Our little girls are growing up... is it really February already???


Winter seems to be soup season and I made this week's recipe because broccoli cheese soup happens to be our daughter's favorite...


  • 1 medium onion, diced
  • 1/2 cup butter (1 stick)
  • 1/2 cup flour
  • 4 cups half and half
  • 4 cups chicken stock
  • 1 pound broccoli, chopped
  • 1 package shoestring carrots
  • 1 pound grated cheddar cheese
  • 1/2 teaspoon nutmeg
  • Salt and pepper

Saute onion in 2 tablespoons butter, cook about 3-4 minutes. Add the rest of the butter, melt and sprinkle flour over the top. Whisk together and add half and half and chicken stock. Add a dash of salt and pepper and simmer 20 minutes.

Add broccoli and carrots and simmer another 20 minutes. Add grated cheddar and stir until melted. Add nutmeg and more salt and pepper to taste.

Sharlene Hensrud, RE/MAX Results - Email -

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