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Broccoli and Cheddar Soup

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“Found this on a blog for freezer crock-pot meals and modified the ingredients a bit to suit our tasted and 4-person family size . I doubled the original recipe amounts so we can freeze it for an easy crock-pot meal later. The freezer meals on the blog are a great idea, but not very tasty, save the pulled pork. But this soup rocks!”
1hr 5mins

Ingredients Nutrition


  1. Melt butter in the bottom of the pot. Add flour and whisk over medium quickly until fully combined (about 3-5 minutes). Slowly (very slowly) add in the half and half, whisking constantly. This is an important step. This is what sets the consistency for the soup. If it doesn't combine together right, your soup won't be as thick. It'll still be yummy, but also a little runny.
  2. Once all the half and half is in, add the chicken broth. Simmer for about 20 minutes. Add the broccoli and carrots and cook on low for 20-25 minutes. Add the cheese, salt and pepper and stir until cheese is melted. Serve right away with your favorite chunk of bread or allow to cool and store in large freezer bags until later use.
  3. When ready to unfreeze and serve cook in crock pot on low for 3-4 hours before serving. This allows some water to evaporate and helps the soup thicken up again. Enjoy!

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