You can now make the thick, creamy broccoli cheese soup that everyone loves at home. It’s unbelievable!

You don’t need to feel guilty about this cheese soup because broccoli and carrots have been proven to be quite healthy.

This is exactly what I needed today after experiencing my first live TV segment on KTLA Morning News.

I was so nervous that I could not eat anything on the table. I know, rookie mistake.


  • 1/4 cup cubed unsalted Butter
  • Three cloves garlic, minced
  • One onion, diced
  • Two stalks celery, diced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups milk
  • Half a cup of heavy cream
  • 16 ounces of broccoli florets
  • One carrot, julienned
  • 2 cups shredded sharp cheddar cheese
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Melt butter over medium-high heat in a large Dutch oven or stockpot. Add celery and onion, and stir occasionally until translucent.
  • Stir in flour for about a minute. Whisk in the vegetable broth, heavy cream, and milk gradually while cooking, stirring constantly. Stir in the broccoli and carrot.
  • Bring to a rolling boil, reduce heat, and simmer for 6-8 minutes or until the broccoli is tender. Immersion blender to desired consistency.
  • Add cheese, one handful at a time, and stir until smooth. This should take about 1-2 mins. Season with salt and pepper to taste.
  • Serve immediately

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