20 Minute Broccoli Cheese Soup
User Reviews
5
20 Minute Broccoli Cheese Soup
Description
The soup begins by sautéing onion and carrot with butter until softened, then simmering with broccoli florets in chicken broth seasoned with thyme, garlic powder, salt, and pepper. A portion of the vegetables is removed and chopped roughly to maintain texture, while the rest are blended to a creamy consistency using an immersion blender.
A mixture of flour and half-and-half is whisked in to thicken the soup, which is brought to a boil until bubbly. Sharp cheddar and Parmesan cheeses are folded in last with the reserved vegetables, creating a creamy yet textured soup with balanced richness and fresh vegetable flavors.
This soup is served immediately for optimal texture and can be adapted to vegetarian diets by substituting vegetable broth. Using broccoli stems requires peeling to maintain tenderness.
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 cup carrot diced
- 3 cups broccoli florets
- 2 cups chicken broth
- ½ teaspoon thyme dried leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half or light cream
- 1 cup cheddar cheese shredded sharp
- ⅓ cup Parmesan Cheese shredded
Instructions
- In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.
- Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
- Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
- Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.
Notes
- When using broccoli stems, peel or trim the tough outer layer to avoid bitterness or texture issues.
- To make this soup vegetarian, replace chicken broth with vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333 | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 94mg | 31% |
| Sodium | 560mg | 23% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4745IU | 95% |
| Vitamin C | 49mg | 54% |
| Calcium | 280mg | 28% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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