Broccoli Cheddar Soup


  • 1 stick, 1/2 cup, of butter
  • 1/2 medium onion, chopped
  • 6 cloves of garlic, minced
  • 2 tbsp corn starch
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 12 oz bags of frozen broccoli
  • 1 large carrot, grated
  • 2 cups heavy whipping cream
  • 4 cups of milk
  • 4 oz cream cheese
  • 8 oz shredded cheddar cheese


Chop 1/2 of a medium yellow onion.

Mince 6 cloves of garlic.

To a soup pot add 1 stick of butter, the copped onion, and minced garlic.

Put the pot on the stove over medium low heat.

Cook until onions start to caramelize.

While the onions are caramelizing grate 1 large carrot.

Once onions have started to caramelize add 2 tablespoons of cornstarch.

Mix until thoroughly combined with the onions and garlic.

Add 2 cups of heavy whipping cream and 4 cups of milk.

Mix well and bring to a simmer.

Simmer for 3 minutes.

Add two 12 ounce bags of frozen broccoli and your shredded carrot.

Mix well and bring to a simmer.

Simmer for 5 minutes.

Add 4 oz of cream cheese (cubed) and 8 oz of shredded cheddar cheese.

Mix well and continue to cook until cheese is fully melted.

Simmer for 5 minutes stirring occasionally.

Serves 8.

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