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–+ servings
Two white bowls of creamy broccoli soup are on a table, accompanied by slices of bread, a spoon, a white napkin, and a jar of red spice. The soup contains visible broccoli and carrot pieces.
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Broccoli and Cheddar Cheese Soup

A creamy and cheesy broccoli soup that is restaurant-worthy!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: Blue Cheese, Broccoli
Servings: 8

Equipment

Ingredients

  • 9 tablespoons (4 ½ ounces) unsalted butter
  • 1 medium yellow onion diced
  • 2 medium stalks celery diced
  • 2 medium carrots peeled and diced
  • 1 clove garlic minced
  • ¼ cup plus 2 tablespoons unbleached all-purpose flour
  • 6 cups chicken stock
  • 1 large Yukon Gold potato about 12 ounces peeled, and cut into ½-inch dice
  • 3 cups chopped broccoli florets
  • 1 1½ cup half-and-half
  • 12 ounces aged white Cheddar cheese grated
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon Worcestershire
  • Kosher salt and freshly ground black pepper to taste
  • Cayenne Pepper to taste

Instructions

  • In a large stock pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until tender, but not browned, about 8-10 minutes. Add the garlic and cook until fragrant, another 1-2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring for 3-4 minutes more. Slowly whisk in the chicken stock. Whisking constantly, bring the soup to a boil. Reduce the heat to a simmer and cook until slightly thickened, about 25 minutes. Add the potato and broccoli and cook for another 20 minutes or until the vegetables are tender.
  • Add the half-and-half, cheese, and mustard. (Do not let the mixture come to a boil.) Stir until the cheese is completely melted. Season with the Worcestershire, salt, and freshly ground black pepper to taste. Serve with cayenne pepper and crusty bread. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months (bring to room temperature before slowly reheating. Enjoy!

Notes

  • For a richer taste, use heavy cream instead of the half-and-half.
  • Leftovers can be stored in an airtight container for up to 3 days or frozen in a sealed bag for up to 3 months. Bring to room temperature before slowly reheating on the stovetop.

Nutrition

Calories: 507kcal | Carbohydrates: 23g | Protein: 19g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 630mg | Potassium: 628mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3900IU | Vitamin C: 38mg | Calcium: 424mg | Iron: 1mg
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