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Seniors Guide published Janette Zepeda’s broccoli cheddar soup recipe on Oct. 7, 2026. It makes about seven cups, serves four and combines half-and-half with chicken broth; the recipe calls for adding cheddar off the heat to help preserve the soup’s texture.
Seniors Guide published a broccoli cheddar soup recipe by Janette Zepeda on Oct. 7, 2026, offering a four-serving dish that combines broccoli and mild cheddar with equal parts half-and-half and chicken broth. The recipe makes about seven cups and gives instructions for keeping the broccoli textured and melting the cheese without overheating it.
The recipe calls for 4 tablespoons of unsalted butter, one diced yellow onion, garlic powder, salt, pepper and 2 tablespoons of all-purpose flour. The soup’s liquid is made from 2 cups each of half-and-half and low-sodium chicken broth. It also includes 3 cups of chopped broccoli, 1 cup of grated carrot and half a teaspoon of Dijon mustard.
To prepare it, cooks soften the onion and seasonings in melted butter, then stir in the flour and cook it until lightly browned. Broccoli, half-and-half, broth, carrot and mustard are added before the mixture is brought to a boil and reduced to a simmer. The directions say to cook until the broccoli is tender, about five minutes.
The final step is to turn off the heat and add 8 ounces of shredded mild yellow cheddar a handful at a time, stirring until each addition melts. Extra cheddar and homemade croutons are optional garnishes. The source describes the broccoli as cooking briefly to retain its shape; actual cooking time may vary with the size of the florets and the stove.
A Practical Make-Ahead Method
The recipe is useful to readers looking for a weeknight soup with straightforward ingredients and a defined yield. Zepeda says pre-cut broccoli florets and pre-shredded carrots can shorten preparation. The instructions also offer a method for preparing the soup in advance without adding the cheese until reheating, addressing a common texture concern with cheese-based soups.
These are the recipe author’s recommendations, not independently tested findings in the supplied source. The recipe’s stated approach is to combine dairy with broth for richness, then add the cheddar after removing the pan from the heat. For cooks adapting it, the ingredient list and timing provide a clear starting point, while the optional garnishes allow changes in texture at serving.
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Ingredient Swaps and Serving Yield
Zepeda’s report describes the soup as rich and thick without being too heavy, attributing that balance to using equal amounts of half-and-half and chicken stock. She says garlic powder supplies the garlic flavor alongside onion and Dijon mustard. The recipe uses mild cheddar, which the report identifies as a choice for melting into the soup.
The article lists several substitutions: vegetable broth can replace chicken broth for a vegetarian version, heavy cream can replace half-and-half, and two minced garlic cloves can replace the garlic powder. The source does not provide nutrition figures or say whether the substitutions change the finished yield or cooking time.
For advance preparation, the report recommends making the soup only up to the point before the cheese is added. To reheat, bring the soup back to a simmer, turn off the heat, and whisk in the cheese until melted. The instructions specify about seven cups, serving four, though bowl size can affect the number of portions.
“I found that using equal parts chicken stock and half-and-half did just that.”
— Janette Zepeda, in the Seniors Guide report
Nutrition and Adaptation Details
The supplied report does not include nutrition information, such as calories, sodium or saturated fat per serving. It also does not specify how the soup performs with alternative cheeses, non-dairy ingredients or other changes beyond the listed swaps. Those substitutions may affect flavor and texture, but the source offers no testing results for them.
The article’s suggested cooking times are estimates: onions cook for 2 to 3 minutes, flour for 1 to 2 minutes, and broccoli for about 5 minutes after the soup reaches a simmer. The source does not give a total preparation time or specify equipment beyond a large, heavy-bottomed saucepan. It also does not state how long prepared soup can be stored.
Prepare and Reheat the Soup
Readers can follow the published steps, adjusting the simmer as needed until the broccoli is tender. For a make-ahead batch, the report recommends stopping before adding the cheddar, then reheating the soup to a simmer and taking it off the heat before whisking in the cheese. The recipe can be served with additional cheddar or croutons.
The source does not announce a follow-up test, additional recipe development or further publication date. Its report says readers can send comments or questions to the listed editorial email address. Any updates beyond the recipe as published on Oct. 7 were not provided in the source material.
Key Questions
How many servings does the recipe make?
The recipe makes about seven cups and is listed as serving four people.
When should the cheddar be added?
Turn off the heat first, then add shredded cheddar a handful at a time, stirring until each portion melts before adding the next.
Can the soup be made ahead?
Yes. The report recommends preparing it before adding the cheese. When reheating, bring it to a simmer, turn off the heat, and whisk in the cheddar.
Can chicken broth be replaced?
The recipe lists vegetable broth as a substitute for chicken broth for a vegetarian option.
How long does the broccoli cook?
The directions say to simmer the soup until the broccoli is tender, about five minutes. The exact time can depend on the size of the pieces and cooking conditions.
Source: rss
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