5.0 from 207 votes
Broccoli Cheddar Soup
This savory broccoli cheddar soup is a creamy, comforting dish with three kinds of melted cheese and tender broccoli.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 469 kcal
Course:
Side Dish , Main Course , Appetizer , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 4 cups broccoli florets fresh or frozen
- 2 cups chicken broth
- ½ teaspoon dried thyme leaves
- 4 ounces cream cheese softened and cubed
- 1½ cups half and half or evaporated milk
- 1 tablespoon cornstarch
- 2 cups shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
- Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.
- With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.
- In a small bowl, whisk the cream and cornstarch.
- Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
- Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.
- Garnish with additional cheese and serve immediately.
Cup of Yum
Notes
- Use half and half, light cream 10-12% milk fat, or evaporated milk.
- You can use whole milk but the soup won't be as rich, you may need extra cornstarch for thickening.
- For a stronger cheese flavor, use extra sharp cheddar cheese.
- Leftovers should be tightly covered and stored in the refrigerator for up to 4 days. Do not freeze.
Nutrition Information
Serving
1.25cup
Calories
469
(23%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
133mg
(44%)
Sodium
741mg
(31%)
Potassium
343mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1726IU
(35%)
Vitamin C
56mg
(62%)
Calcium
428mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1.25cup | |
| Calories | 469 | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 133mg | 44% |
| Sodium | 741mg | 31% |
| Potassium | 343mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1726IU | 35% |
| Vitamin C | 56mg | 62% |
| Calcium | 428mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.