How to Make Broccoli Cheddar Soup
This flavorful and easy soup recipe comes together quickly for a comforting lunch or dinner served with plenty of sourdough bread for dipping.
Servings 6
Calories 362kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 5 cups chopped broccoli
- 1 large carrot, shredded
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ teaspoon cayenne
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese, plus additional for serving
- 2 tablespoons chopped chives
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the olive oil and heat through, then add the butter and allow to melt. Add the onion and sauté until tender, about 6 minutes. Add the garlic and continue to cook until just fragrant, about an additional 30 seconds.
- Stir in the flour and cook until it turns a pale golden brown, about 1 minute. Add the vegetable broth and bring to a simmer.
- Add the broccoli and carrots and simmer the soup until the broccoli is tender, about 20 minutes.
- Season to taste with salt and pepper and add the cayenne. Use an immersion blender or add to a blender. Blend the soup until it’s mostly smooth but some pieces of broccoli remain.
- Stir in the cream then slowly add the cheese, stirring constantly until completely combined into the soup.
- Serve in warmed soup bowls and garnish with chives and additional Cheddar cheese.
Video
Nutrition
Calories: 362kcal | Carbohydrates: 16g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 912mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3369IU | Vitamin C: 71mg | Calcium: 327mg | Iron: 1mg