Creamy, cozy, and downright comforting. We simmer tender broccoli florets with sautéed onion and carrot in a scratch-made stock, then finish with a silky cheddar blend for that classic, spoon-worthy richness. This is the kind of soup that warms you clear through—perfect for lunch, chilly evenings, or pairing with cornbread.

What’s inside

• Broccoli, onion, carrot

• House stock, light roux (butter + flour)

• Half-and-half (or milk), sharp cheddar

• Sea salt, black pepper, a touch of garlic

Reheating

• Microwave: Vent lid, 2–3 min, stir, then 30–60 sec more.

• Stovetop: Warm on low, 5–7 min, stir often (don’t boil).

Storage
Keep refrigerated; enjoy within 4 days or freeze up to 2 months.

Allergens
Contains dairy and wheat (roux). Gluten-free version available by request (cornstarch slurry).

Nutrition Facts (per 16 oz / ~475 g, approximate)

• Calories: ~390

• Protein: ~15 g

• Carbs: ~27 g (Fiber ~5–6 g, Sugars ~7 g)

• Fat: ~23 g (Saturated ~12 g)

• Cholesterol: ~65–80 mg

• Sodium: ~850–950 mg

Assumptions for one serving: ~6 oz broccoli, small amounts of onion & carrot, ~1 tbsp butter + 1 tbsp flour, ~1 cup light stock, ~¼ cup half-and-half, ~1 oz sharp cheddar. Actuals vary with yield and cheese level.