Broccoli Cheddar Soup


"Real ingredients, no processed cheese here! We use the entire bunch of broccoli, cream & cheddar to create a perfectly thick, cheesy dish."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. BROCCOLI PREP: Chop broccoli into florets & stalks. Steam/boil stalks in a medium pot till tender.Remove cooked stalks from pot with slotted spoon, set aside. Add florets to water and steam 5 minutes, or till tender. When tender, add 1/2 cup florets to reserved stalks. Puree broccoli in blender. Set aside.
  2. SOUP BASE PREP: Make a roux with butter & flour by melting butter over medium/low heat in a large pot/dutch oven (5 qts or larger.) Add flour & stir over medium heat for 2 minutes or until roux is thick, smooth & bubbly.
  3. Add stock milk to pot alternately, about a cup at a time, whisking thoroughly to avoid lumps. Add cream. Wisk well. Add salt & pepper. Simmer for several minutes, or until broccoli florets are tender.
  4. PUT IT TOGETHER: Whisk broccoli puree into cream soup base. Simmer for 1 - 2 minutes. If soup is very thin, drop bits of kneaded butter in and simmer for 2 minutes more. When desired thickness is nearly achieved, add cheddar. Remove pot from heat and stir gently till cheese is melted. Adjust salt & pepper to taste. Serve.


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