Cheddar Boccoli Soup


This soup is a family favorite.  We love all things cheese.... And this really delivers. Serve it with extra cheddar cheese  and a side of crusty bread or in a bread bowl and you will have one happy family. 




6 Tablespoons unsalted butter

1 small onion, diced

1/3 cup flour, I use gluten-free

2 cups milk

3 cups chicken stock

2 bay leaves 

4 cups broccoli florets (about 1 head)

2 carrots, diced

8 ounces grated sharp cheddar cheese, plus more for serving

1 teaspoon sea salt, or to taste

1 drop nutmeg vitality essential oil

1 drop black pepper vitality essential oil




Melt the butter in a large pot over medium heat.  Add the onions  and cook for about 5-6 minutes, or until tender.  Whisk in the flour and cook for 3 minutes, or until golden.  Slowly, add the milk and stir until smooth.

Add the chicken stock, bay leaves, salt, and essential oils.  Reduce heat to medium-low and cook uncovered for about 20 minutes, or until thickened. 

Add the broccoli and carrots to the pan and cook an additional 25-30 minutes, or until tender.  remove bay leaves and purée soup in a blender or food processor.  I pulse, until desired consistency, because I like small chunks of veggies in my soup.  

Return soup to the pot and add cheddar cheese.  Stir until melted.

Serve with extra cheese. 

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