Broccoli Cheddar Soup Recipe
This recipe for broccoli cheddar soup is made with classic ingredients like broccoli, cheddar, broth, and tastes even better than that store-bought version.
Servings: 6 servings
Calories: 536kcal
Equipment
- large pot or dutch oven
- wooden spoon
- measuring cups
- ladle
Ingredients
- 1 medium shallot minced
- 2 cloves garlic minced
- ¼ cup butter 4 tbsp
- ¼ cup flour
- 2 cups heavy cream
- 2 cups vegetable stock
- 1 ½ cups broccoli florets finely chopped
- 4 stalks celery finely chopped
- 1 large carrot grated
- 8 oz mild cheddar cheese 2 cups
- salt and pepper to taste
Instructions
- In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sauté until fragrant, approximately 2 minutes.
- To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
- Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
- Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.
Notes
Remember to make the roux with enough flour to thicken the soup as it cooks. This might mean adding a little more flour to the butter at the beginning to help as the soup simmers.
Carrots release a lot of water (as does broccoli), so only use the amount recommended below.
For additional cheesy flavor, sprinkle ¼ cup of parmesan cheese to stir in after adding in the cheddar.
Nutrition
Calories: 536kcal | Carbohydrates: 13g | Protein: 13g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 681mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4215IU | Vitamin C: 23mg | Calcium: 351mg | Iron: 1mg
