Cream of Broccoli and Cheddar Soup

This is a hearty and stick to your ribs kind of soup — great for a cold wintry day.  It’s a relatively quick soup to make and would qualify as a comfort food.

I like making soups because they’re easy to make and hard to mess up.  Often the ingredients don’t need to be exact.  For instance if you like thicker soups, use less broth and for thinner soups add more. Me, I like them thicker so add more of the main ingredient and in this case more broccoli and cheese.

To make this a meal, serve with a sandwich or salad.  Another option would be to serve in a cup (as pictured) as an appetizer.


1/3 cup unsalted butter

1 medium onion, finely chopped

1 stalk celery, diced

½ teaspoon thyme

1/3 cup gluten free flour

2 cups milk

2 ½ cups chicken stock

1 1/2 cups coarsely chopped broccoli florets

3 cups shredded sharp white Cheddar cheese

Salt and ground black pepper to taste


Melt butter in a 3½-quart saucepan over medium heat. Add the onion and celery and sauté until soft and translucent, about 5 to 7 minutes.  Sprinkle in the thyme.

Lower temperature to medium low and whisk in flour, cooking until it starts to thicken.  Gradually whisk in the milk, ¼ cup at a time, forming a roux and whisking constantly. Add the chicken stock and simmer until mixture is thickened maybe 15 minutes.

Add the broccoli and simmer until tender, another 15 minutes. Add the Cheddar cheese and stir until the cheese melts. Season with salt and pepper to taste and garnish with broccoli florets.