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5 from 13 votes

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
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 4

Ingredients

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

Instructions

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!

Video

Notes

  • 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.

Nutrition

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