5 from 150 votes
Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup is a rich, creamy soup combining tender broccoli, sharp cheddar cheese, and aromatic vegetables like onion, garlic, and leek. The base is thickened with a roux made from butter and flour, then enriched with chicken stock and heavy cream. The soup texture is partly pureed to maintain some chunkiness, delivering a balance of smoothness and vegetable bite. Seasoning includes Worcestershire and Tabasco sauce to round out the flavor.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
12
Calories:
720 kcal
Course:
Soup
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 720
% 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.