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Broccoli Cheddar Soup

Broccoli Cheddar Soup





  1. Add 2 tbsp Maple Hill Creamery Salted Butter to a large Dutch oven over medium heat. Once melted, add the onion and sauté until soft and translucent.

  2. Add the remaining ¼ cup Maple Hill Creamery Salted Butter. Once melted, whisk in the flour, and cook for 1 minute. Whisk often.

  3. Start by slowly pouring in 1 cup of the chicken broth, whisking constantly. Add in the remaining chicken broth, along with the Mapel Hill Creamery Whole Milk. Next, stir in the carrots and broccoli. Add salt, pepper, nutmeg, and mustard. Reduce heat to low/medium and simmer for at least 15 minutes or until the soup has thickened. Add a splash of chicken broth if soup gets too thick.

  4. Add the cheddar cheese in 3-4 increments, stirring to melt the cheese completely in between additions. Taste and adjust for seasoning if more salt/pepper is needed.

  5. Serve in a bread bowl and enjoy!

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