Creamy Pepper jack Broccoli Cheese Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • ¼ cup butter
  • ¼ cup flour
  • 4 cups of Chicken Broth
  • 4 cups Pepper Jack Cheese
  • 3 cups Milk (preferably 2% or Whole)
  • 1 tsp Lawry's Seasoned Salt
  • 1 tsp Lemon Pepper seasoning
  • 6 cups frozen Broccoli Florets
  • 4 cups frozen cauliflour
  • 1 cup of shredded carrots
  • 1 cup Sharp Cheddar Cheese
  • 1 cup Sour Cream
  • ½ -3/4 cup Instant Potato flakes (optional)
  1. In a large pot make a roux over medium heat (melt butter then slowly mix in flour to create a thick paste like substance)
  2. Once the Roux has formed and is a light golden brown color then start adding in chicken broth
  3. Continue to cook over medium heat while adding chicken broth and stir continuously til the chicken broth combines with the roux to create a creamy sauce
  4. Stir in milk and seasonings (seasoned salt and lemon pepper)and then bring to a boil (stirring occasionally to make sure the bottom doesn't stick and burn)
  5. Once it has come to a boil add Broccoli and Cauliflower florets
  6. Bring to a boil again and allow to boil over medium for about 10 -15 minutes or until florets are tender and break apart easily into smaller pieces
  7. Then I like to take a fork and break up the broccoli and cauliflower into smaller pieces so it is not all big chunks ( If you prefer big chunks though then just leave it be)
  8. While still at a boil slowly stir in cheeses, sour cream, and then shredded carrots and allow to simmer about 5-10 minutes or until cheeses have completely melted and it has combined into a creamy sauce (without lumps)
  9. The final step is optional. You can leave it as is, or add ½-3/4 cup instant potato flakes to thicken it up to the consistency you desire
Recipe by Sugar n' Spice Gals at