Make the best Broccoli Cheddar Soup Recipe with this creamy, cheesy, and comforting dish. It’s packed with fresh broccoli and rich cheddar.
A big pot of warm and cozy Broccoli Cheddar Soup is what we all crave when it’s chilly outside and with one crown of broccoli — you can have a comforting meal in minutes. An onion, broccoli florets, and a bouillon cube or stock are the base of this tasty soup. After it quickly cooks in about 20 minutes, shredded cheddar cheese, and a splash of cream are added to create silkiness and great taste.
I like to enjoy this Broccoli Cheddar Soup on the thinner side because the texture is luxurious and silky smooth, but if you like yours with fuller body, more porridge-like — use less water. The end result is a soup with tremendous flavor that keeps you coming back for more.
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Ingredients
- 1 small yellow onion, diced
- 1 large crown of broccoli, cut into florets
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/8 teaspoon ground pepper
- 1 chicken or vegetable bouillon cube
- 3 1/2 cups of water
- 1 1/2 cups white cheddar cheese
- 1/4 cup heavy cream
- olive oil for cooking
Tips
- you can substitute bouillon and water for box stock
- it’s up to you if you want to add cream or not
- you can add other dried herbs like oregano or dill
(Serves 4)
To Prepare:
- In a Dutch oven or large pot, add 1 tablespoon olive oil and place over medium heat. Add onion and stir.
- Cook for 2 minutes, add broccoli florets, stir. Sprinkle in salt and ground pepper.
- Add bouillon cube by crumbling over top. Add water, stir. Place lid over top and reduce heat to low.
- Cook for 20 minutes. Remove lid and add cheese and cream. Puree with an immersion blender or pour into a stand blender to puree.
- Ladle soup into bowls. Enjoy!
I love to serve this Broccoli Cheddar Soup with a slice of rustic bread or hearty crackers to sop up anything left in the bottom of the bowl. It also reheats nicely for lunch the next day.
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