Broccoli Cheddar Soup
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5.0
249 reviews
Excellent
Broccoli Cheddar Soup
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A from-scratch, homemade broccoli cheddar soup recipe! This is cozy homemade comfort food at its best. Recipe includes a how-to video!
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Ingredients
- 5 Tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- 2 cups low sodium chicken broth
- 1 ½ cups heavy cream
- 4 cups broccoli florets¹ cut into small pieces
- ⅓ cup peeled grated carrot (this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots)
- 1 teaspoon salt plus more to taste, as needed
- ½ teaspoon sugar
- ½ teaspoon ground black pepper plus more to taste, as needed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- 8 oz sharp cheddar cheese + additional for topping grated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly)
Instructions
- Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
- Add diced onion and cook until softened and translucent (about 5 minutes).
- Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
- Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
- Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
- Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
- Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
- Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
Equipments used:
Notes
- I usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.
- usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.
- Store in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen.
Nutrition Information
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Serving
1cup
Calories
551kcal
(28%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Trans Fat
1g
Cholesterol
152mg
(51%)
Sodium
722mg
(30%)
Potassium
489mg
(14%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3211IU
(64%)
Vitamin C
56mg
(62%)
Calcium
424mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 551kcal | 28% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 722mg | 30% |
| Potassium | 489mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3211IU | 64% |
| Vitamin C | 56mg | 62% |
| Calcium | 424mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
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