Broccoli soup with cheddar cheese
Warm up with this creamy broccoli soup with cheddar cheese. Made with fresh broccoli, rich heavy cream, and a blend of aromatic tarragon and savory garlic, this comforting recipe is finished with melty cheddar for an extra layer of deliciousness. Perfect for chilly days!
- 13 May 2024
- Cook time 25 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Broccoli soup with cheddar cheese is a comforting and delicious dish that combines fresh broccoli with the rich, creamy flavors of cheddar cheese and heavy whipping cream. This recipe is perfect for a cozy night in and can be enjoyed as a starter or a main course. Follow these simple steps to create a comforting bowl of soup that is sure to please.
Ingredients:
Instructions:
- Wash and cut the broccoli into florets.
- Dice the onion.
- Mince the garlic cloves.
- Shred the cheddar cheese, if not pre-shredded.
- In a large pot, bring water to a boil.
- Add the broccoli florets and cook for about 5 minutes, until they are tender but still a vibrant green.
- Drain the broccoli and set aside.
- In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
- Sprinkle in the 3 tablespoons of all-purpose flour and stir continuously for about 2-3 minutes. This will help cook out the raw flour taste and create a thickening agent for the soup.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer, and let it cook until it starts to thicken, about 5 minutes.
- Add the cooked broccoli florets to the pot.
- Use an immersion blender to carefully blend the soup until it reaches your desired level of smoothness. If you prefer a chunkier soup, blend less. (Alternatively, you can transfer the soup in batches to a countertop blender.)
- Add 1 teaspoon of tarragon to the pot.
- Stir in 1 cup of heavy whipping cream.
- Continue to cook the soup over low heat, stirring occasionally.
- Gradually add the shredded cheddar cheese to the soup, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
- Taste the soup and adjust salt and pepper to your preference.
- Ladle the hot broccoli and cheddar soup into bowls.
- Garnish with extra shredded cheddar cheese if desired.
- Serve immediately with crusty bread or croutons.
Tips:
- Use fresh broccoli for the best flavor and texture. Frozen broccoli can be used in a pinch, but fresh is always better.
- When blending the soup, be cautious with hot liquids. Allow the soup to cool slightly and blend in batches if necessary.
- Season your soup to taste. Add salt and pepper gradually and adjust according to your preference.
- For a smoother texture, strain the soup after blending to remove any remaining broccoli pieces.
- Experiment with different cheeses. While cheddar is classic, try combining it with Gruyere or adding a splash of Parmesan for more depth of flavor.
Your broccoli soup with cheddar cheese is now ready to be served! This rich and creamy soup is perfect for a cozy meal at home. Garnish with additional shredded cheddar cheese or fresh herbs for an extra touch of flavor and enjoy it with crusty bread on the side. Whether you serve it as a starter or a main course, this soup is sure to be a hit with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.25g | 11% |
| Sugar 4.96g | 5% |
| Fat | |
| Fat 33g | 38% |
| Saturated 18g | 61% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 50mg | 9% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 2.88mg | 18% |
| Vitamin B6 0.38mg | 23% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.59ug | 24% |
| Vitamin C 140mg | 157% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 160ug | 131% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 790mg | 23% |
| Selenium, Se 15ug | 26% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 2.39mg | 22% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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