4.7 from 9 votes
Broccoli Cheddar Soup
This Broccoli Cheddar Soup recipe is the ultimate in comfort soup. Veggies, broth, and cheddar. It just doesn't get much better than that! So good! Making the chicken stock the day before really puts the soup over the top, but you can use store-bought broth and still get decent results.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
people
Calories:
326 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- 1 leek white and pale green parts, sliced
- 1 carrot chopped, or thinly sliced
- 1 celery chopped, rib
- 1 garlic minced, clove
- 1½ heads broccoli stems and tops cut into florets (save some florets for steaming or blanching for garnish)
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 8 oz cheddar cheese shredded
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a large pot, preferably a Dutch oven, heat the oil over medium heat until shimmering. Add the butter and stir until melted.
- Add the leek, carrot, celery, and garlic. Cook, stirring frequently, until they are tender, about 8 minutes.
- Stir in the broccoli.
- Sprinkle the broccoli mixture with the flour and mix well.
- Stir in the broth and bring to a simmer over medium-high heat.
- Reduce the heat to medium and simmer, with the lid on, but ajar, until the broccoli is very tender, about 20 minutes. Remove form the heat.
- Purée the soup with a hand-held immersion blender, or very carefully, working in batches, transfer the soup to a blender and purée.
- Add the soup back into the pot and simmer over medium-low heat.
- A handful at a time, add the Cheddar cheese to the soup, and let it melt.
- Season with salt and pepper.
- Serve piping hot topped with a few blanched florets!
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- You'll need about 1 and a half heads of broccoli (about 2 lbs). Use both the stems and florets.
- We recommend going with quality block cheddar cheese and then shredding it with a food processor (with the shredding attachment) or with a box grater.
- The soup will keep covered in the fridge for 5 days and can be frozen for up to 2 months. Reheat on the stove over medium heat until bubbly and heated through.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
19g
(6%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
52mg
(17%)
Sodium
1810mg
(75%)
Potassium
619mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3397IU
(68%)
Vitamin C
138mg
(153%)
Calcium
364mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 1810mg | 75% |
| Potassium | 619mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3397IU | 68% |
| Vitamin C | 138mg | 153% |
| Calcium | 364mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.