Servings
Font
Back
0 from 69 votes

Broccoli Cheddar Soup with Puff Pastry Cheese Straws

Creamy and cheesy broccoli cheddar soup is just what you need on those cold winter days!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 people
Calories: 508 kcal
Course: Soup
Cuisine: American

Ingredients

For the Soup
  • 3 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes
  • 1 shallot diced
  • 1 carrot diced
  • Kosher salt and freshly cracked black pepper to taste
  • 3 tablespoons flour
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 6 cups broccoli florets
  • 6 ounces freshly shredded cheddar cheese
For the Cheese Straws
  • 1 sheet frozen puff pastry
  • 2 tablespoons olive oil
  • ⅓ cup shredded Parmesan cheese

Instructions

    Cup of Yum
  1. Melt the butter in a heavy bottom Dutch oven. Add the red pepper flakes, shallots and carrot and sauté until soft. Season with salt and pepper.
  2. Add the flour on top and whisk to combine. Add the broth and cream and season with salt and pepper. Turn heat to medium high and bring to a simmer. Once simmering, reduce heat to medium and let simmer for 15 minutes.
  3. Add the broccoli florets and continue to simmer for 20 minutes until soft. Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth. Season with salt and pepper.
  4. Using an immersion blender, blend the soup until either completely smooth or half creamy and half chunky. I prefer to leave some of the broccoli florets in large bites. Top with extra shredded cheese and serve with the puff pastry straws.
For the Cheese Straws
    Cup of Yum
  1. To make the cheese straws, preheat the oven to 375 degrees F.
  2. Roll out the sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Brush the surface of the pastry with the olive oil. Sprinkle each sheet evenly with the cheese and season with salt, and some pepper.
  3. Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  4. Bake for 10 to 15 minutes, until lightly browned and puffed.

Notes

  • No time for making your own pastry? Serve with crackers, bread sticks, or a loaf of crusty bakery bread.

Nutrition Information

Calories 508kcal (25%) Carbohydrates 31g (10%) Protein 16g (32%) Fat 45g (69%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.2g Cholesterol 73mg (24%) Sodium 1017mg (42%) Potassium 442mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 3112IU (62%) Vitamin C 82mg (91%) Calcium 340mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 508

% Daily Value*

Calories 508kcal 25%
Carbohydrates 31g 10%
Protein 16g 32%
Fat 45g 69%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 0.2g 10%
Cholesterol 73mg 24%
Sodium 1017mg 42%
Potassium 442mg 9%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 3112IU 62%
Vitamin C 82mg 91%
Calcium 340mg 34%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.