Creamy Cheesy Broccoli Soup


By Samantha Schultz

This tested and approved Pinterest recipe is easy to make and perfect for wintry Chicago days or sick kids.


  • 1/2 yellow onion, chopped
  • 2 tablespoons butter
  • 2 stalks celery, remove ribs and chopped
  • 6 cups chicken broth
  • 1 head of fresh broccoli & 16 oz. frozen broccoli
  • Roux (equal parts butter & flour, cooked until slightly thickened)
  • Salt and fresh ground pepper to taste
  • 2 cups half and half
  • Shredded cheese for garnish


  1. Cook onions & celery in butter until softened.
  2. Add broccoli & broth, simmer 15 minutes until soft (it will be breaking apart!)
  3. Meanwhile, prepare your roux in a separate pan and add to soup, along with salt, pepper to taste and your half & half. Let it simmer for a bit, allowing it to thicken and disk all along.
  4. When ready, serve at your convenience (including cheese).

Copyright 2017 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint