This recipe does not call for cheddar but it is very good. You could probably substitute cheddar for american.
1 cup water
1 chicken boullion cube
1 10 oz package frozen chopped broccoli
1 med carrot, grated
1 -3 Tablespoons butter
3 Tablespoons Flour
2 cups milk
1 lb American cheese cubed
1 can cream of chicken coup
1 tablespoon onion flakes
1 tablespoon worchestershire
pepper to taste

Heat water & boullion cube to boiling. Add broccoli & Carrot. Cook 5 minutes or until tender. Remove from heat, do not drain. In seperate saucepan,melt butter, slowly stir in flour, gradually add milk, cook until thickened. Stir in cheese, soup, onion, whochestershire & pepper. Add Broccoli & Carrots mixture. Heat & Serve.

I too could not find a good recipe for this soup. This recipe came from my best friends mom and it is so good.

Do you know how many sevings this soup makes?

This is the best broccoli cheese soup. It's so rich and yummy. Personally, I hate any receipe that isn't completely cheese based and contains any vegetable besides broccoli so this suits me perfectly. It tastes wonderful!

Broccoli-Cheese Soup

1 1/2 Pounds broccoli -- fresh

2 Cups water

3/4 Teaspoon salt

1/2 Cup Cornstarch mixed with 1 cup cold water

1 Pint half and half

1 Pound Velveeta

1/2 Teaspoon pepper


Steam broccoli until tender.

Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

You can skip using the double boiler if you want but you just need to be very careful. Don't get impatient and keep the heat very low so you don't burn the bottom. Also, use a decent pan!