Bite of Hope Logo Hope Clinic
Donate

Soups

Broccoli Cheddar Soup

TIME

50 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

620 kcal

CARBS

33 g

PROTEIN

25 g

FAT

45 g

Z Broccoli Cheddar Soup

About this recipe

Broccoli Cheddar Soup is a rich, creamy comfort-food soup popular in the United States. Recipes vary: some use milk, while others use half-and-half; several thicken the soup with potato or blend part of it. This version combines broccoli, sharp cheddar, and potato, puréeing some of the soup while leaving the rest chunky.

WHY YOU’LL LOVE IT

Sharp cheddar gives the soup a rich, savory flavor. Puréeing some of the soup makes it creamy while leaving broccoli in every spoonful. Potato thickens the broth, so the recipe doesn’t rely on flour alone.

Ingredients

  • 4 tbsp unsalted butter (56 g)
  • 1 medium yellow onion, diced (about 5 oz / 140 g)
  • 1 large carrot, diced (about 2½ oz / 70 g)
  • 2 garlic cloves, minced (about 0.2 oz / 6 g)
  • ¼ cup all-purpose flour (about 1 oz / 30 g)
  • 2 cups half-and-half (16 fl oz / 475 ml)
  • 4 cups low-sodium chicken broth (32 fl oz / 950 ml)
  • 4 cups broccoli florets, chopped (about 10 oz / 285 g)
  • 1 large russet potato (about 8 oz / 225 g)
  • 2 bay leaves
  • ¼ tsp freshly grated nutmeg
  • 8 oz sharp cheddar, freshly shredded (about 2 cups / 225 g), plus a little extra for garnish
  • ½ tsp kosher salt, or to taste
  • Freshly ground black pepper, to taste

Preparation

  1. Melt the butter in a large pot over medium heat. Add the onion, carrot, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Stir in the flour and cook for 3–4 minutes, until lightly golden. Gradually whisk in the half-and-half until smooth.
  3. Add the chicken broth, broccoli, bay leaves, nutmeg, salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes, until the broccoli is very tender.
  4. Meanwhile, pierce the potato several times with a fork and microwave until tender, about 6 minutes, turning it halfway through. Let it cool, peel, and mash it.
  5. Remove and discard the bay leaves. Set aside about 2 cups of soup. Let the remaining soup cool for 5 minutes, then blend it with the mashed potato until smooth. Work in batches, filling the blender no more than halfway.
  6. Return the blended soup and reserved chunky soup to the pot. Lower the heat and stir in the cheddar a handful at a time until melted. Taste and adjust the salt and pepper.
  7. Ladle into four bowls and garnish with extra shredded cheddar.

Tips

Shred cheddar from a block; pre-shredded cheese may make the soup less smooth.
Keep the heat low after adding the cheese to help prevent the soup from becoming grainy.
For a thinner soup, stir in a little extra broth or milk before serving.

Other Great Recipes: