Broccoli Cheddar Soup Recipe
User Reviews
5
Broccoli Cheddar Soup Recipe
Description
This Broccoli Cheddar Soup starts by softening chopped onion, garlic, and celery in olive oil with salt to develop a flavorful base. Butter and flour are added to form a roux, which thickens the soup once chicken stock is stirred in. After blending the soup smooth with an immersion blender, shredded carrots and broccoli florets are added and simmered until tender but still vibrant.
Finally, the heat is turned off before gently stirring in half and half and grated cheddar cheese to avoid curdling. The soup maintains a creamy texture with pockets of softened vegetables. Black pepper can be added to taste.
This soup can be served as a warming appetizer or light meal. Adding shredded chicken is an option for extra protein, and substituting other cheeses like Monterey Jack or Pepper Jack can vary the flavor.
Leftovers reheat gently on the stove or microwave to prevent separation. The soup freezes well for up to three months when cooled and stored properly.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion peeled and roughly chopped (about 1 cup)
- 2 garlic minced, cloves
- 1 celery diced, rib
- 1 teaspoon kosher salt plus more to taste
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 3 cups chicken stock or vegetable stock
- 1 cup half and half
- 2 carrot peeled and shredded (about 1 cup, medium
- 3 cups broccoli roughly chopped bite-sized (about 1/2 pound, florets
- 3 cups cheddar cheese 12-16 ounces, grated, plus more for topping
- black pepper to taste
Instructions
- In a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic, and celery. Add one teaspoon of salt and cook for about 5 minutes, stirring occasionally, until very soft.
- Then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour has formed a paste; this is our roux. Cook for 1 minute.
- Next, stir in the chicken stock and bring to a simmer then turn off the heat. Use an immersion blender and carefully blend the soup until smooth. This step is optional but I did it because I wanted a smooth base. Alternatively, you could transfer it to a blender and blend it until smooth and transfer it back to the pot.
- Put the soup back on medium heat and add in the carrots and broccoli. Simmer until tender, 5-7 minutes. You want the broccoli to be tender but still bright in color.
- Remove the soup from the heat. While the soup is still hot, slowly add the half and half stirring gently as you pour. Then add the cheddar cheese handfuls at a time. Stir each handful until melted into the soup and well combined. Repeat until all the cheese is added.
- Just before serving, taste it and adjust the salt if needed. I also added a ton of black pepper. Divide amongst bowls and serve them with a sprinkle of cheddar cheese and good bread for dipping.
Notes
- Consider adding shredded chicken to the soup for added protein.
- Cheese variations such as Pepper Jack or Monterey Jack can be used to change the flavor profile.
- After cooking the broccoli, turn off the heat before adding half and half and cheese to prevent curdling.
- Reheat leftovers gently to avoid separation of the cheese.
- Freeze cooled soup in a freezer-safe container for up to three months; thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 210kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 40mg | 2% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3001IU | 60% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
