Broccoli Cheese Soup Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
536 kcal
-
Course
Soup
-
Cuisine
North American
Broccoli Cheese Soup Recipe
Description
Broccoli Cheese Soup starts with sautéed onions and smashed garlic to build a flavorful base. Broccoli stems and diced russet potato simmer in vegetable or chicken stock until tender, blending until smooth creates a creamy consistency. Half of the broccoli florets are added before blending, with the remaining florets and cheddar cheese stirred in later to soften just enough to retain some freshness and texture. The sharp cheddar melts into the soup, contributing a rich, savory character.
The texture is a combination of a silky smooth puree and tender broccoli pieces, giving variation in each spoonful. The potatoes help thicken the soup naturally without heaviness, and the garlic and onion deepen the flavor without overpowering. The balance of creamy and chunky elements keeps the soup interesting and hearty.
This soup works well as a light lunch or as a starter for dinner. It is best served warm and can be garnished with extra cheese or crusty bread to complement its creamy nature.
Ingredients
- 2 heads broccoli
- 2 tablespoons butter
- 2 medium onion chopped
- 3 cloves garlic smashed with the side of your knife
- 1 medium russet potato peeled and diced
- 4 cups vegetable stock or chicken stock
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 8 ounces cheddar cheese grated, extra-sharp
Instructions
- Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces.
- Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes.
- Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
- Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender.
- Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 2 ¼ cups | |
| Calories | 536kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1432mg | 60% |
| Potassium | 1581mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 2646IU | 53% |
| Vitamin C | 279mg | 310% |
| Calcium | 585mg | 59% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
