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  • Writer's pictureAnita Hippogriff

Broccoli Cheddar Soup

I got this wonderful recipe from, and made some modifications of my own. Using bone broth, grass-fed raw milk, and grass-fed raw cheese in this recipe makes it extremely nutritious, as well as hearty and delicious. I used my favorite cheese, Young Belford from


3 cups milk

4 cups bone broth (I used pork, beef or chicken would work just as well)

12oz sharp cheese, shredded

3 carrots, shredded

3 large crowns broccoli, chopped (including stems, peel and chop this as well)

1 yellow onion, diced finely

3 cloves garlic, diced finely

6 tbsp all-purpose flour, or sweet rice flour if gluten-free

7 tbsp butter

1 tsp paprika

1 tbsp mustard

1/2 tsp Cajun seasoning (optional)

Salt and pepper

Use a food processor for shredding the carrot and cheese, for easy prep.

In a Dutch oven on medium heat, sauté onion in 1 tbsp butter until translucent, about 4 minutes. Add garlic and spices, mix and cook for another minute.

Add 6 tbsp butter and melt. Gradually add in flour, whisking constantly. Cook for another 3 minutes to thicken, whisking constantly.

Slowly add broth, whisking constantly. Add milk and mix well. Bring to a boil, then turn heat down and simmer for 15 minutes, stirring occasionally.

Add broccoli and carrots. Bring to a boil, then simmer for 15 minutes, stirring occasionally.

Turn off heat, wait until soup has stopped bubbling, then add cheese and mix well. Taste and add salt and pepper to taste.

Serve and enjoy!

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