Broccoli Cheddar Soup Recipe
User Reviews
5
Broccoli Cheddar Soup Recipe
Description
This Broccoli Cheddar Soup starts by sautéing butter, onions, garlic, and leeks until soft and lightly browned, creating a flavorful base. A roux of flour stirred in helps thicken the soup. Broccoli florets and chicken stock are added and brought to a boil, cooking the broccoli just until al dente to preserve some texture.
Afterward, the soup is lightly pureed using a hand blender to achieve a slightly chunky consistency. Heavy cream is stirred in for creaminess, followed by sharp cheddar cheese melted into the soup. Final seasoning with sea salt, cracked black pepper, Worcestershire, and Tabasco sauce adds depth and subtle heat.
The soup can be served topped with additional shredded cheese for extra richness. It pairs well with crusty bread or sandwiches for a satisfying meal.
This soup can be prepared a day ahead or frozen for longer storage. Reheating is done gently on the stove to preserve texture and flavor, adding stock if the consistency thickens too much.
Ingredients
- 1 butter unsalted, stick
- 1 yellow onion peeled and small diced
- 6 garlic finely minced cloves
- 3 leek rinsed, thinly sliced
- 1 cup all-purpose flour
- 6 broccoli heads, trimmed, fresh
- 16 cups chicken stock
- 2 cups heavy whipping cream
- 2 pounds cheddar cheese shredded
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- Worcestershire sauce to taste
- Tabasco sauce to taste
Instructions
- Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic, and leeks and cook until lightly browned and translucent, which takes about 8 to 10 minutes while frequently stirring.
- Next, stir in the flour until combined in to make a roux.
- Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy.
- Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved.
- At this point ensure the soup is thick. If it’s not, you may need to make a separate roux or slurry and whisk it in.
- Pour in the heavy cream and stir in in to combine over low heat.
- Mix in the cheddar cheese until combined and melted in.
- Finish by seasoning with sea salt, pepper, Worcestershire, and Tabasco sauce.
- Serve with extra shredded cheese.
Notes
- This soup can be made up to 1 day ahead and reheated on the stovetop gently.
- Store in the refrigerator for up to 5 days or freeze covered for up to 6 months; thaw in fridge before reheating.
- Use a hand immersion blender to partially puree or pulse half the soup in a blender for chunkiness.
- Add extra shredded sharp cheddar for a stronger cheese flavor.
- Reheat over low heat, add chicken stock if soup is too thick.
- The recipe yields a large quantity and can be halved if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 130mg | 43% |
| Sodium | 1068mg | 45% |
| Potassium | 1463mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 3617IU | 72% |
| Vitamin C | 276mg | 307% |
| Calcium | 733mg | 73% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
