5.0 from 150 votes
Broccoli Cheddar Soup Recipe
This easy-to-make Broccoli Cheddar Soup Recipe is jam-packed with flavor and is the perfect soup to serve to family and friends.
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 stick unsalted butter
- 1 peeled and small diced yellow onion
- 6 finely minced cloves of garlic
- 3 thinly sliced leeks rinsed
- 1 cup of all-purpose flour
- 6 heads of trimmed fresh broccoli
- 16 cups chicken stock
- 2 cups of heavy whipping cream
- 2 pounds of shredded cheddar cheese
- sea salt and fresh cracked pepper to taste
- Worcestershire and 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
- Make-Ahead: You can make this soup up to 1 day ahead of time. When ready to serve, reheat on the stovetop in a pot.
- How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well and be covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount to a pot and heat up over low heat until hot. Adjust seasonings with salt and pepper and add a ¼ cup of chicken stock if it is too thick and needs to be thinned out.
- For a more intense cheese flavor, try adding in aged white or yellow cheddar.
- If you do not have a hand immersion blender, add half the soup to a blender and pulse it a few times on high speed to help smooth out some of the soup but still have some chunkiness.
- This soup serves many people so feel free to cut it in half.
Nutrition Information
Calories
720kcal
(36%)
Carbohydrates
47g
(16%)
Protein
37g
(74%)
Fat
45g
(69%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.003g
Cholesterol
130mg
(43%)
Sodium
1068mg
(45%)
Potassium
1463mg
(42%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
3617IU
(72%)
Vitamin C
276mg
(307%)
Calcium
733mg
(73%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
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.