Broccoli Cheddar Soup
User Reviews
5
Broccoli Cheddar Soup
Description
The Broccoli Cheddar Soup recipe centers on a creamy mixture of soft broccoli and sharp cheddar cheese enriched by aromatics like onion, carrot, and garlic cooked in butter. The method includes simmering the vegetables until tender, building a flavorful base with flour and chicken stock, then finishing with cream and cheese to achieve a smooth, velvety texture. An optional burnt broccoli topping, prepared by roasting broccoli florets until browned and crisp, introduces added texture and a roasted note to the soup.
The soup features a harmonious balance of mild sweetness from the carrots and onions, slight nuttiness from the cheddar, and the garlic’s subtle warmth. The nutmeg provides a delicate background spice that complements the broccoli without overpowering it. The roasting of some broccoli for the topping imparts a caramelized depth and crisp edges that contrast with the creamy soup.
This soup can be served as a starter or a main with crusty bread or crackers. Its thick, creamy consistency makes it filling and warming. Leftovers can be reheated gently and thinned with broth or water if needed to adjust thickness.
Use fresh or crown broccoli and consider peeling and chopping the stems for use in the soup to reduce waste. The recipe yields about 4 to 5 large bowls or 8 cups. Adjust thickness by adding stock or water if desired. Store leftovers up to three days.
Ingredients
For the burnt broccoli topping (optional)
- 2 1/2 cups broccoli rough chopped - see notes below
- 1/4 cup olive oil
- salt to taste
- black pepper to taste
For the broccoli cheddar soup
- 4 tablespoons butter unsalted
- 1 medium onion diced
- 2 medium carrot diced
- 3 cloves garlic minced
- 1/4 cup flour
- 1/2 cup white wine optional, dry
- 3 1/2 cups chicken stock low sodium
- 4 1/2 cups broccoli rough chopped - see notes below
- 1/2 teaspoon ground nutmeg
- 8 ounces cheddar cheese grated, sharp
- 1 1/4 cups heavy cream
- salt to taste
- black 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
- Use a total of about 7 cups of broccoli, including crowns or florets, trimming tough stem ends; chop peeled stems to add to the soup.
- The optional burnt broccoli topping involves roasting broccoli with olive oil and seasoning until brown and crispy for added texture.
- Adjust soup thickness by adding water or low-sodium chicken stock if it becomes too thick.
- Leftovers keep well refrigerated up to 3 days and can be reheated gently on the stove or in a microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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