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Broccoli and Cheddar Soup Recipe

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★★★★★

4.8 from 53 reviews

A rich and creamy Broccoli and Cheddar Soup made with fresh vegetables, melted cheeses, and a smooth blend of hearty chicken stock and heavy cream. This comforting soup features tender broccoli florets and the sharp, savory flavor of cheddar cheese, perfect for warming up on a chilly day.

Ingredients

Scale

Vegetables and Aromatics

  • 2 Tbsp Butter
  • 1 Small Onion, Diced
  • ½ Cup Celery, Thinly Sliced
  • 1 Cup Matchstick Carrots
  • 3 Cloves Garlic, Minced
  • 2 Cups Broccoli Florets, Roughly Chopped

Broth and Seasonings

  • 4 Cups Chicken Stock
  • ½ tsp Salt
  • ½ tsp White Pepper
  • ¼ tsp Crushed Red Pepper
  • 1 tsp Dried Oregano

Dairy and Thickener

  • 2 Cups Heavy Cream
  • 2 Cups Cheddar Cheese, Shredded
  • ½ Cup Parmesan Cheese, Grated
  • 3 Tbsp Water
  • 3 Tbsp Cornstarch

Instructions

  1. Sauté Vegetables: In a 5-quart Dutch oven or large pot, melt the two tablespoons of butter over medium heat. Add the diced onion, thinly sliced celery, matchstick carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened slightly and fragrant.
  2. Add Broccoli and Seasonings: Stir in the roughly chopped broccoli florets, salt, white pepper, crushed red pepper, and dried oregano. Pour in the chicken stock and bring the mixture to a boil over medium-high heat.
  3. Simmer Broccoli: Reduce the heat to medium-low and let the soup simmer until the broccoli is tender, approximately 10 minutes.
  4. Incorporate Heavy Cream: Stir in the heavy cream and heat the soup until it just reaches a simmer again.
  5. Add Cheeses: Lower the heat to low and gradually stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and smoothly incorporated into the soup.
  6. Thicken Soup: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this mixture into the soup, cooking over low heat while stirring constantly until the soup thickens to your desired consistency.
  7. Serve: Ladle the hot soup into bowls and garnish with extra cheese and parsley if desired. Serve immediately and enjoy the comforting flavors.

Notes

  • You can substitute chicken stock with vegetable stock for a vegetarian version, but omit the chicken stock listed here.
  • If you prefer a smoother soup, use an immersion blender before adding the cheeses.
  • Adjust the amount of crushed red pepper according to your spice preference.
  • For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: broccoli cheddar soup, creamy broccoli soup, cheddar cheese soup, easy broccoli soup, comforting soup recipe

Find it online: https://todayquickmeals.com/broccoli-and-cheddar-soup-recipe/