Broccoli Cheese Soup



  • 1 tablespoon melted butter
  • 1 medium onion chopped 
  • 1 cups heavy cream, yogurt  or cream cheese
  • 3 to 4 cups meat stock or bone broth
  • 1 small head fresh broccoli cut into bite size pieces  
  • 1 large carrot 
  • 8 ounces grated sharp cheddar cheese  roughly 2 cups
  • 1/2 tsp sea salt 
  • 1/4 tsp freshly ground black pepper    


  1. In the bottom of a stock pot, melt butter over medium heat and add onion once chopped.
  2. Sauté onions until edges start to brown and onions are soft.
  3. Add cream, chicken stock or meat stock, chopped broccoli, and carrot, keeping on medium heat.
  4. While the soup is simmering,  on  medium-low  cook an additional 20 minutes, or until broccoli is soft.
  5. Add salt and fresh ground pepper I use an immersion blender to puree the soup to desired consistency. The more you puree it, the thicker it will be. 
  6. Stir in the grated cheddar cheese, 
  7. Reserving some cheese to top the bowls of soup 
  8. Serve immediately