This Broccoli Cheddar soup is rich, creamy and cheesy. My three favorite food groups.
Broccoli Cheddar Soup is a classic soup and it is classic for a reason. It is absolutely delicious! Even people who don’t like broccoli, love this soup. So rich and cheesy, it really
hits the spot on a chilly day. If this isn’t comfort food at its finest, I don’t know what is!
- For the best texture, grate the cheese yourself. That shredded cheese that comes out of a bag is coated with something that prevents it from clumping together, so it does not melt well.
- For the best cheesy flavor, use really sharp cheddar cheese. That is the only kind of cheese I ever buy. The sharper the cheese, the stronger the flavor, so you can use less. More bang for your buck.
- If you would like to make this a little lighter, you can replace the heavy cream with milk mixed with a bit of cornstarch. It won’t be quite as rich but it will still be delicious. For cornstarch to really thicken, it has to gently boil for a couple of minutes. Make sure you are stirring constantly while it is boiling, to prevent it from burning. If you are using heavy cream, do not boil.
- If you would like to use the stalks of the broccoli as well as the florets, make sure you peel the tough outer layer and dice finely.
- You can blend this if you prefer a creamier texture. I don’t really like to use the blender when I am pureeing hot soups, because it is dangerous and also makes a big mess. I highly recommend using an immersion blender. If you do use a blender, let the soup cool slightly, only do small batches at a time and remove the middle piece out of the lid and cover loosely with a clean dish towel (this will prevent the hot steam from building up inside the blender).
- Have the soup on very low heat when adding the cheese. If the temperature is too high, the soup could end up being grainy or could cause it to separate. If this happens, I would definitely recommend blending the soup.
Broccoli Cheddar Soup
Recipe Source: A Vintage Kitchen
- 1/3 cup butter
- 1/2 medium yellow onion, finely diced
- 1 large carrot, peeled and grated (about 1 cup)
- 2 ribs of celery, finely diced
- 1/3 cup flour
- 3 to 4 cups broccoli florets, chopped into bite-size pieces
- 4 cups of stock, chicken or vegetable
- 1 cup of heavy cream (or 1 Tablespoon of cornstarch mixed with 1 cup of milk)
- 2 cups of sharp cheddar cheese, grated
- salt and pepper, to taste
- Melt butter in a large Dutch oven over medium heat. Saute onion, carrot, and celery until softened, about 5 minutes. Add flour and continue cooking an additional 2-3 minutes. Whisk in the chicken stock. Stir well, to avoid any lumps. Add broccoli.
- Bring soup to a gentle boil. Stir well, cover and reduce heat to low. Cook until broccoli is tender, about 15 to 20 minutes. Stir often.
Add cream. Cook until cream is heated, 2 to 3 minutes. Do not boil. * If using milk and cornstarch, bring to a gentle boil and cook for 2-3 minutes, stirring the entire time. Then reduce heat to low before adding the cheese. Add cheese, a small handful at a time, stirring constantly until cheese is melted. Season with salt and pepper, to taste. Yields: 4 to 6 servings