Broccoli Cheddar Soup
User Reviews
5
Broccoli Cheddar Soup
Description
Broccoli Cheddar Soup begins by sautéing diced onion and minced garlic in butter until soft. Fresh or frozen broccoli florets, chicken broth, and dried thyme are added and simmered until the broccoli is tender. Cream cheese is stirred in and softened into the hot soup to add richness.
Part of the broccoli is removed and chopped to maintain some texture. The remainder of the soup is blended to create a smooth, creamy base. A mixture of half and half and cornstarch is whisked in and heated until the soup thickens. Sharp cheddar and Parmesan cheeses are folded in along with the reserved broccoli for a balanced blend of creamy and chunky textures.
The soup’s flavor is cheesy and slightly herby with a gentle sharpness from the cheeses. It should be served hot and can be garnished with extra cheese. Leftovers keep in the refrigerator for up to four days but should not be frozen, as noted.
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 4 cups broccoli fresh or frozen, florets
- 2 cups chicken broth
- ½ teaspoon thyme dried leaves
- 4 ounces cream cheese softened and cubed
- 1½ cups half and half or evaporated milk
- 1 tablespoon cornstarch
- 2 cups cheddar cheese shredded sharp
- ⅓ cup Parmesan Cheese shredded
- salt to taste
- black 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.
Notes
- You may use half and half, light cream (10-12% milk fat), or evaporated milk for the creamy base.
- Whole milk can be used but may require additional cornstarch for thickening and results in a less rich soup.
- To enhance cheese flavor, use extra sharp cheddar cheese.
- Store leftovers tightly covered in the refrigerator for up to 4 days; do not freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469 kcal
% 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.
User Reviews
Overall Rating
5
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