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Aunt Barb's Broccoli Cheese Soup

A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.


  • 2 1/4 ounces Fond de Poulet Gold® or Veggie-Stock Gold® dissolved in 6 cups hot water
  • 4-5 cups broccoli, chopped into bite-size pieces
  • 4 tablespoons unsalted butter
  • 3/4 cup diced sweet onion
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half
  • 12 ounces sharp cheddar cheese, grated
  • 4 ounces fine noodles, cooked according to package directions
  • Salt and ground black pepper


  1. In a large saucepan, bring the diluted Fond de Poulet Gold® or Veggie-Stock Gold® to a boil.  Add the broccoli and cook for about 5 minutes, until the broccoli is just tender.  Turn off the heat, remove the broccoli from the stock with a slotted spoon, and set it aside.  Keep the stock warm over low heat.
  2. In a soup pot, melt the butter over medium heat.  Add the onion and cook until the onion is translucent, 5-7 minutes.  Add the garlic and cook for another minute.  Add the flour and cook, stirring constantly, for 3 minutes.
  3. Gradually add the  warm stock, stirring to remove any lumps.  Whisk in the half-and-half and heat until the soup is barely simmering.  Stir in the cheese, a handful at a time.  (Keep the heat low: the cheese will curdle if the soup boils.)  Cook, stirring, until the cheese is melted.
  4. Add the reserved broccoli and the cooked noodles and cook, stirring frequently, until the soup is warmed through.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces