Broccoli Cheddar Soup
Broccoli cheddar soup is a creamy, comforting combination of broccoli, onions, and carrots simmered with cream, cheddar, and chicken stock and topped with burnt broccoli.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 4
For the burnt broccoli topping (optional)
- 2 1/2 cups broccoli rough chopped - see notes below
- 1/4 cup olive oil
- salt and pepper to taste
For the broccoli cheddar soup
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/4 cup flour
- 1/2 cup dry white wine optional
- 3 1/2 cups low sodium chicken stock
- 4 1/2 cups broccoli rough chopped - see notes below
- 1/2 teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese grated
- 1 1/4 cups heavy cream
- salt and pepper to taste
For the burnt broccoli
Preheat oven to 425f and set the rack to the second lowest level of the oven.
Toss the chopped broccoli with olive oil and season with salt and pepper to taste.
Spread out the broccoli on a baking sheet and roast for 20 minutes or until well browned. Turn the broccoli over at the halfway point to achieve even cooking.
For the broccoli cheddar soup
Heat a large Dutch oven to medium heat and saute the onions and carrots in butter until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat and add the flour. Cook the flour for about 1 minute until it turns golden.
Next, add the low-sodium chicken stock and the broccoli and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the broccoli is very soft (about 20-25 minutes).
Once the broccoli is tender and soft, use an immersion blender to partially puree the soup or add 1/3 of the soup to a regular blender.
Next, add the cream, cheddar cheese, and nutmeg. Stir and simmer until well incorporated (about 3 minutes). Taste test the soup and adjust salt and pepper to taste.
If the soup is too thick, thin it with a bit of water or chicken stock.
Serve the soup in bread bowls or regular bowls with a topping of burnt broccoli. Enjoy!
- Makes 4-5 large bowls or about 8 cups.
- You can use broccoli florets or crowns. You will need a total of 7 cups of broccoli for both the burnt broccoli topping and the soup. This translates into about 1 1/2 heads. If using the whole head, discard the lower 1-2 inches of the stem which tends to be very hard. The remaining part of the stem can be shaved and then chopped to use in the soup.
- If the soup is too thick just add water or low-sodium chicken stock to thin in out.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Calories: 446kcal | Carbohydrates: 14.2g | Protein: 14g | Fat: 38.2g | Saturated Fat: 19.8g | Cholesterol: 94mg | Sodium: 372mg | Potassium: 389mg | Fiber: 3g | Sugar: 3.2g | Calcium: 338mg | Iron: 1mg