Broccoli Carrot Soup with Cheddar Cheese

I love soups, especially in the cool fall and cold winter months. In fact we make Sundays "Soup Sunday" where we have soup and either a sandwich or dumplings or rolls for supper.

Consequently I'm always on the lookout for a new soup recipe to try. This one, from a book published in 2000 called "Company's Coming Greatest Hits Soups & Salads" looked intriguing so I created my own version.

Sadly my photos of the preparation did not turn out but it's so easy to prep you won't even notice!


1 head of broccoli washed and roughly chopped into small chunks

2 carrots peeled and thinly sliced - even thinner than julienne style

Veloutine, white (Note that you can use flour in place of the Veloutine)

1 cup of chicken stock

1-2 cups of milk, depending on how runny or thick you want the soup to be

Salt and pepper to taste

1/2 tsp Tarragon

1-2 cups of grated Cheddar Cheese (to taste)


Place the carrots in a large microwave proof dish,, add 2 Tbsp. of water and cover. Microwave for 3 minutes. Stir, replace cover and microwave another 3 minutes or until vegetables are fork tender.

Add the brocolli to the carrots and water. Cover and microwave for another 3 minutes. Stir, replace cover and microwave another 2-3 minutes.

Remove from microwave and transfer to a pot on the stove. Add 1 cup of milk. Stir. Put 1/2 cup of the chicken stock into a measuring cup, and add about 4 TBSP of Veloutine. Stir to combine, then add more chicken stock to the 1 cup measure. Pour over carrot mixture and stir.

Slowly bring the mixture to a boil, stirring to prevent burning or sticking to the bottom of the pot. Simmer, stirring, as the mixture thickens. You can add more milk if you want more liquid. You can add more Veloutine, a tablespoon at a time, if you want your soup to be thicker.

Once the soup has reached the consistency you like, add the cheese and stir. When melted, remove pot from heat and serve. This freezes well.