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Broccoli and Cheddar Soup Recipe

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★★★★★

4.8 from 137 reviews

This creamy and comforting Broccoli and Cheddar Soup combines tender broccoli florets with rich cheddar and parmesan cheeses for a luscious, hearty dish. Perfect as a warming appetizer or a satisfying meal, this soup is made by sautéing fresh vegetables, simmering in chicken stock, and then enriching with heavy cream and melted cheese. Thickened with a cornstarch slurry, it boasts a velvety texture and a balanced blend of savory and mild spice notes.

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

Liquids and Broth

  • 4 Cups Chicken Stock
  • 2 Cups Heavy Cream

Seasonings

  • ½ tsp Salt
  • ½ tsp White Pepper
  • ¼ tsp Crushed Red Pepper
  • 1 tsp Dried Oregano

Cheeses

  • 2 Cups Cheddar Cheese, Shredded
  • ½ Cup Parmesan Cheese, Grated

Thickener

  • 3 Tbsp Water
  • 3 Tbsp Cornstarch

Instructions

  1. Sauté Vegetables: In a 5-quart Dutch oven or large pot, melt the butter over medium heat. Add diced onion, thinly sliced celery, matchstick carrots, and minced garlic, sautéing for about 5 minutes until the vegetables are softened and fragrant.
  2. Add Broccoli and Seasonings: Stir in the roughly chopped broccoli florets along with salt, white pepper, crushed red pepper, and dried oregano. Pour in the chicken stock and bring the mixture to a boil.
  3. Simmer Broccoli: Once boiling, reduce the heat to medium-low and simmer the soup for about 10 minutes, or until the broccoli is tender.
  4. Add Cream: Stir in the heavy cream and heat the soup gently until it just begins to simmer again.
  5. Melt Cheeses: Lower the heat to low and gradually add the shredded cheddar and grated parmesan cheeses, stirring constantly until fully melted and smoothly incorporated into the soup.
  6. Thicken Soup: In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly stir this mixture into the soup, maintaining constant stirring over low heat until the soup thickens to a creamy consistency.
  7. Serve: Ladle the hot soup into bowls and optionally garnish with extra cheese and freshly chopped parsley. Serve immediately and enjoy!

Notes

  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Adjust the amount of crushed red pepper to control the heat level.
  • Use sharp cheddar for a stronger cheesy flavor or mild cheddar for a creamier taste.
  • Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make the soup dairy-free, replace heavy cream and cheeses with suitable dairy-free alternatives.

Keywords: Broccoli soup, cheddar cheese soup, creamy broccoli soup, comfort food, vegetable soup, homemade soup

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