Broccoli and cheese soup from Chef Alexis Mumphrey

Prep Time: 1 Hour

Yields: 4 Servings


Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Alexis Mumphrey of Denham Springs is 10 years old and attends Live Oak Elementary School. She learned to cook at Young Chefs Academy in Baton Rouge, and also loves trying out new recipes at home with her grandmother. She likes to mix flavors to create unique dishes and enjoys making homemade soups like this one.


1–2 pounds broccoli florets

2 cups shredded cheddar cheese

3 tbsps butter

½ cup diced onions

¼ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

1 tbsp minced garlic

3 tbsps flour

2 cups half and half

2 cups vegetable broth

salt and black pepper to taste

granulated garlic to taste


In a large saucepot, heat butter over medium-high heat. Add onion, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Sprinkle flour evenly over vegetables and stir vigorously until a white roux is achieved, 2–3 minutes. Add half and half and vegetable broth. Bring to a boil, reduce to simmer and cook 15–20 minutes. Add broccoli and cook an additional 15–20 minutes or until vegetables are tender. Season to taste using salt, pepper and granulated garlic. Add cheese and stir until melted. Serve with your favorite crackers.