Broccoli Cheese Soup
User Reviews
5
Broccoli Cheese Soup
Description
This Broccoli Cheese Soup recipe starts by sautéing finely diced onions and sliced carrots in butter until softened. Chicken broth and seasonings including garlic powder, salt, black pepper, and thyme are added, followed by broccoli florets, simmering until tender. Some vegetables are removed and set aside to retain texture, while the remaining soup is blended until smooth.
A mixture of heavy cream, flour, and Dijon mustard is whisked together to create a thickening agent, which is then incorporated into the boiling soup to achieve a creamy, rich texture. Finally, shredded cheddar and Parmesan cheeses are stirred in to melt, creating a cheesy flavor profile that complements the mild sweetness of the vegetables.
This soup offers a balance of creamy and chunky textures, making it suitable as a hearty starter or a light meal on its own. The flavors are nuanced by the blend of cheeses and spices, resulting in comforting warmth and a satisfying mouthfeel.
Ingredients
- 2 Tbsp butter unsalted
- 1 cup onion finely diced (from 1 medium onion)
- 2 cups carrot 3 medium), sliced into thin rings
- 4 cups chicken broth low sodium
- 4 cups broccoli (2 heads of broccoli), cut into small florets
- 1 tsp garlic powder
- 1 tsp salt or to taste, sea salt
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 3 Tbsp all-purpose flour
- 1/2 cup heavy whipping cream
- 1 tsp Dijon mustard
- 4 oz cheddar cheese shredded on the large holes of a box grater, plus more to garnish, sharp
- 2/3 cup Parmesan Cheese (mild) shredded
Instructions
- Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
- Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
- Remove 2 cups of vegetables with a strainer and set aside. Blend remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
- In a separate small bowl, combine 1/2 cup cream with 3 Tbsp flour and whisk vigorously until smooth and no longer lumpy then blend in 1 tsp dijon. The mixture will be thick like frosting. Bring the blended soup back to a boil and whisk in the cream/flour mixture, whisking for 3 to 4 minutes until smooth and thickened.
- Remove the soup from the heat. Stir in the cheeses then stir in the reserved cooked vegetables. Season with salt to taste and serve right away. Garnish with more cheddar if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (1 cup servings)
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbs | 13g | |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 599mg | 25% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6144IU | 123% |
| Vitamin C | 44mg | 49% |
| Calcium | 252mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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