Broccoli Cheddar Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course, Soup
Broccoli Cheddar Soup
Description
The Broccoli Cheddar Soup recipe begins with a base of sautéed onion, garlic, and thyme in butter, followed by the addition of flour to create a light roux. Chicken stock and diced russet potatoes are added and cooked until tender, then lightly mashed to thicken the soup. Finely chopped broccoli and heavy cream are stirred in and cooked until the broccoli becomes tender, providing a tender bite and green freshness. Finally, extra-sharp cheddar cheese is incorporated gradually until smooth, giving the soup a sharp, creamy flavor and a slightly thick consistency.
The flavor balances the earthy sweetness of broccoli and potatoes with the richness of butter, cream, and cheese, while the seasonings keep it savory without overpowering the vegetables. The combination of textures—from creamy broth to soft broccoli pieces—makes this soup substantial and satisfying as a light meal or starter.
Serve the soup hot, straight from the pot. It works well accompanied by crusty bread or a simple green salad. Adjust seasoning with salt and pepper as needed before serving. Leftovers can be reheated gently to maintain the cheese's smoothness without curdling.
Ingredients
- ¼ cup butter unsalted
- 1 onion diced, medium sweet
- 3 cloves garlic minced
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups russet potato diced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 5 cups broccoli finely chopped florets
- ½ cup heavy cream
- 8 ounces cheddar cheese about 2 cups, shredded, extra-sharp
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the pot.
- Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
- Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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