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Easy Broccoli Cheese Soup

Course Soup


  • 3 cups broccoli florets
  • 2 carrots peeled and grated
  • ½ white onion diced
  • 3 tbs butter
  • 2 quarts chicken stock
  • ½ cup tapioca flour or einkorn all purpose flour
  • ½ tsp nutmeg
  • 12 oz medium cheddar cheese grated
  • 1 1/2 cup heavy cream
  • salt and pepper to taste


  • Melt butter on medium heat in medium soup pot.
  • Add onion and cook until softened but not caramelized.
  • Add tapioca flour or einkorn flour and stir until fully incorporated into butter and onions.
  • Add chicken stock, 2 cups broccoli florets and stir until flour is melted into the broth (no clumps left).
  • Simmer until broccoli is soft.
  • Add ¾ of grated carrots to the pot, along with the heavy cream and blend with an immersion blender until smooth.
  • Add nutmeg, salt and pepper to taste and remaining broccoli and carrots; simmer until veggies are softened.
  • Remove from heat and stir in grated cheese until fully melted. Serve immediately!