Broccoli Cheddar Soup
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5.0
57 reviews
Excellent
Broccoli Cheddar Soup
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Broccoli cheddar soup is a creamy, comforting combination of broccoli, onions, and carrots simmered with cream, cheddar, and chicken stock and topped with burnt broccoli.
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Ingredients
For the burnt broccoli topping (optional)
- 2 1/2 cups broccoli rough chopped - see notes below
- 1/4 cup olive oil
- salt and pepper to taste
For the broccoli cheddar soup
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/4 cup flour
- 1/2 cup dry white wine optional
- 3 1/2 cups low sodium chicken stock
- 4 1/2 cups broccoli rough chopped - see notes below
- 1/2 teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese grated
- 1 1/4 cups heavy cream
- salt and pepper to taste
Instructions
For the burnt broccoli
- Preheat oven to 425f and set the rack to the second lowest level of the oven.
- Toss the chopped broccoli with olive oil and season with salt and pepper to taste.
- Spread out the broccoli on a baking sheet and roast for 20 minutes or until well browned. Turn the broccoli over at the halfway point to achieve even cooking.
For the broccoli cheddar soup
- Heat a large Dutch oven to medium heat and saute the onions and carrots in butter until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat and add the flour. Cook the flour for about 1 minute until it turns golden.
- Next, add the low-sodium chicken stock and the broccoli and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the broccoli is very soft (about 20-25 minutes).
- Once the broccoli is tender and soft, use an immersion blender to partially puree the soup or add 1/3 of the soup to a regular blender.
- Next, add the cream, cheddar cheese, and nutmeg. Stir and simmer until well incorporated (about 3 minutes). Taste test the soup and adjust salt and pepper to taste.
- If the soup is too thick, thin it with a bit of water or chicken stock.
- Serve the soup in bread bowls or regular bowls with a topping of burnt broccoli. Enjoy!
Notes
- Makes 4-5 large bowls or about 8 cups.
- You can use broccoli florets or crowns. You will need a total of 7 cups of broccoli for both the burnt broccoli topping and the soup. This translates into about 1 1/2 heads. If using the whole head, discard the lower 1-2 inches of the stem which tends to be very hard. The remaining part of the stem can be shaved and then chopped to use in the soup.
- If the soup is too thick just add water or low-sodium chicken stock to thin in out.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
14.2g
(5%)
Protein
14g
(28%)
Fat
38.2g
(59%)
Saturated Fat
19.8g
(99%)
Cholesterol
94mg
(31%)
Sodium
372mg
(16%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
3.2g
(6%)
Calcium
338mg
(34%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 14.2g | 5% |
| Protein | 14g | 28% |
| Fat | 38.2g | 59% |
| Saturated Fat | 19.8g | 99% |
| Cholesterol | 94mg | 31% |
| Sodium | 372mg | 16% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3.2g | 6% |
| Calcium | 338mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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