Broccoli Cheddar Soup Recipe
User Reviews
5
Broccoli Cheddar Soup Recipe
Description
This Broccoli Cheddar Soup starts by cooking onions until soft, then briefly adding garlic to build flavor. A roux is made with melted butter and flour before whisking in half-and-half and chicken stock, which gently cooks until thickened. Fresh broccoli and the cooked onions and garlic are added last and simmered just until the broccoli is tender yet still vibrantly green.
Seasoned with salt and black pepper, the soup can be puréed entirely for smoothness or partially for some vegetable bite. Finally, grated cheddar cheese is stirred in off heat until melted, lending a creamy texture and distinct sharpness to the soup. Serving with extra cheese on top adds richness.
Ideal for a warming meal, this soup can be paired with crusty bread for dipping. Adding shredded carrots during the broccoli cooking stage is an option to mimic specific restaurant versions for additional sweetness and color.
Using homemade chicken stock can enrich the soup's flavor further, though vegetable stock is suitable for a vegetarian version.
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 1 clove garlic minced
- 1/2 cup butter (melted) not a typo - you need 2 amounts of butter
- 1/2 cup all-purpose flour
- 4 cups half-and-half
- 4 cups chicken stock or vegetable (to be vegetarian)
- 1 pound broccoli stems included
- salt
- black pepper
- 12 ounces cheddar cheese freshly grated
Instructions
- In a large saucepan, heat the butter until melted, then cook the onions until softened.
- Add the garlic, and cook 30 seconds more, then remove onions/garlic and set aside.
- Add the second amount of butter to the saucepan, melt, then blend the flour in with a whisk.
- Whisk in the half & half, then add the chicken stock.
- Simmer (do not boil) until thickened.
- Add the broccoli, cooked onions/garlic, and simmer over low heat until the broccoli is tender, but still bright green.
- Season to taste.
- Remove from heat and puree all or half (if you like it chunky) in a blender.
- Return to heat, and stir in the cheddar.
- Serve, with extra cheese on the top.
- Then, get a second bowl after you ate the first.
Notes
- Adding shredded carrots with the broccoli enhances sweetness and color.
- Homemade chicken stock can deepen the soup's flavor, though store-bought works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 58g | 89% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 174mg | 58% |
| Sodium | 842mg | 35% |
| Potassium | 719mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2200IU | 44% |
| Vitamin C | 71.2mg | 79% |
| Calcium | 629mg | 63% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
