This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half and half
- 4 cups low-sodium chicken broth
- 4 cups broccoli florets (from about 1 head)
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 large russet potato (about 8 ounces)
- 8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 636 |
| Total Fat | 47 g |
| Saturated Fat | 27 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 27 g |
| Cholesterol | 133 mg |
| Sodium | 1434 mg |
Reviews
This was great; used 2 year aged yellow cheddar that gave the soup a deep and rich cheese flavor. Served with homemade soft pretzels.
Tastes more like broccoli potato soup than broccoli cheddar. Next time I would ditch the potato.
One of the better Broccoli soups we have ever tasted. Definitely use Sharp cheddar Cheese. A bit of crumbled bacon might enhance this, plus a small loaf of french bread, for sure.
OMG! I made this today and its SO GOOD!
It is really the best I have ever had. Using the baked potato as ticketed is so much better than the floury base. We love it. I left the grated cheese on the side to stir in at serving. I didn’t get that far because the soup is outstanding as is.
I have made this soup at least 4 times now. It’s a great recipe. I mix it up a bit , if I don’t have cream on hand, I’ve used milk plus sour cream, or buttermilk. It’s all yummy. I’s so good, I do cheese on the side. Make good use of the broccoli stalks. Trim and thinly slice to get all that veggie goodness.
PS: a slash of hot sauce in your bowl adds pep. Sourdough on the side. Life is yum.
Big hit! Nice flavour. See sharp cheddar.
Tasted like a potato cream soup, not broccoli cheddar. Added a lot more cheddar to get that cheese flavor to come out. Maybe use sharp cheddar?
I’d ditch the potato next time, as it took over the flavor and texture of the soup.
I’d ditch the potato next time, as it took over the flavor and texture of the soup.
So simple and easy to change it up to suit your needs. I followed as written except that I threw in whatever extra veggies I had on hand that I wanted to get rid of – some celery, and cauliflower along with the broccoli, onions and carrots. I only used one smallish yellow potato. I used four cups of chicken stock plus the two of half and half and the consistency was perfect once blended. It does need some kicking up – I added smoked paprika, lots of black pepper, garlic salt and extra sharp cheddar. It does make a lot of soup so I’ve filled some mason jars for freezing. Family loved it with lots of toasted bread for dipping.
This soup is delicious! I would add additional chicken broth next time to thin it out a bit. Also, I didn’t microwave the potato, I diced it and cooked along with broccoli.
Very good! After reading the reviews, I think I will use milk instead of half-n-half so it is not so thick.