Easy Broccoli Cheddar Soup
User Reviews
5
Easy Broccoli Cheddar Soup
Description
Easy Broccoli Cheddar Soup starts by sautéing diced onions in butter and vegetable oil until softened, then adding minced garlic, thyme, and oregano before stirring in flour to form a roux. Adding broth along with milk and heavy cream creates a creamy and thick base. Broccoli florets are cooked in this mixture until tender, after which sharp cheddar cheese is stirred in to melt smoothly, enriching the soup. Salt and pepper are added to taste to round out the flavor.
The result is a creamy, cheesy soup with tender broccoli pieces providing texture and vegetable flavor. The dried herbs add subtle depth. This soup works well as a cozy starter or a light main dish with crusty bread on the side.
Frozen broccoli can be used instead of fresh, which reduces prep and simmering time to 5-8 minutes, making the recipe convenient without sacrificing texture or taste. Adjust seasonings after adding cheese to balance the richness.
Ingredients
- 3 tablespoons butter salted
- 1 tablespoon vegetable oil
- 1 medium white onion diced
- 1 tablespoon garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1/4 cup all-purpose flour
- 4 cups vegetable broth or chicken broth
- 2 cups milk
- 2 cups heavy cream
- 6 cups broccoli about 1 1/2 pounds, florets
- 2 cups cheddar cheese shredded sharp
- 1/2 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
Instructions
- Dice 1 medium white onion and cut the broccoli into bite-sized florets. Set aside.
- Heat 3 tablespoons salted butter and 1 tablespoon vegetable oil in a large pot over medium-high heat. Add in the onion. Cook for 6 to 8 minutes, stirring occasionally, until onions begin to soften
- Add 1 tablespoon minced garlic and cook for 1 minute more. Stir in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/4 cup all-purpose flour. Cook until the flour is toasted and slightly golden, about 2 minutes.
- Pour in the 4 cups vegetable broth, 2 cups milk. and 2 cups heavy cream. Stir constantly until the mixture comes to a boil. Add in 6 cups broccoli florets.
- Reduce the heat to low and simmer for 10 to 15 minutes until the soup has thickened and the broccoli has softened. Add 2 cups shredded sharp cheddar cheese and stir. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.
Notes
- Frozen broccoli works well and shortens simmering to 5-8 minutes.
- Simmer soup until broccoli is tender but not mushy for best texture.
- Taste and adjust salt and pepper after adding cheddar cheese as it adds saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 615kcal | 31% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1007mg | 42% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2763IU | 55% |
| Vitamin C | 84mg | 93% |
| Calcium | 477mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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