Our creamy broccoli cheddar soup recipe is additional tacky and filled with broccoli! It’s made with out flour and will get its thick, creamy base from a potato! This soup is lighter in energy and has all the flavour you’d count on!
I like broccoli cheddar soup a lot, particularly this one, which skips the flour and butter base frequent in lots of different recipes. As an alternative of additional butter and flour, we use a potato to thicken our soup and make it creamy.
Even with these sensible modifications, our soup is creamy, wealthy, and extremely scrumptious! For extra creamy soups, see our roasted cauliflower soup, this potato soup, and our creamy vegetable soup.
Key Substances
- Broccoli: I like utilizing broccoli with the stems for this recipe. The stems (or stalks) style implausible and mix effectively with the potato to make this tremendous creamy broccoli soup.
- Butter or Olive Oil: I like cooking my onion and garlic in butter, however olive oil is great for this soup.
- Onion and Garlic: I’m fairly beneficiant with the onion and garlic. I like one massive candy or yellow onion with 4 cloves of garlic. You’ll cook dinner them till gentle and candy so that they style gentle within the soup.
- Potato: One potato makes this soup tremendous creamy with no need the standard flour and butter roux.
- Spices: Salt and pepper are a should, however additionally, you will want a pinch of purple pepper flakes (or gochugaru), Dijon mustard, and a bay leaf. These spherical out the flavour of our soup.
- Broth: I exploit one thing mild, like our do-it-yourself veggie broth or hen broth. You may even use hen bone broth so as to add a bit of additional protein. I’ve additionally made this loads of instances with plain water. It really works nice and permits the broccoli taste to shine!
- Cheese: I stir in about 2 cups of sharp cheddar cheese for the proper tacky taste.
Find out how to Make Broccoli Cheddar Soup
I name this straightforward broccoli cheddar soup as a result of the prep time is minimal. First, cook dinner roughly chopped onions and entire garlic cloves in butter or olive oil till gentle and candy. Then stir in diced potato, broccoli stalks (the florets come into play later), salt, pepper, purple pepper flakes, and a teaspoon of Dijon mustard. Cowl all the things with broth and simmer till tender.
Add half the broccoli florets, cook dinner till inexperienced and tender, and mix the soup. I exploit my immersion blender to make issues straightforward. Since we held these broccoli florets again, they’re nonetheless shiny inexperienced, making our soup fairly.
Now that the soup is ultra-creamy, we are able to add the remaining broccoli florets and cook dinner till they’re shiny inexperienced and tender. This fashion, the bottom of the soup is inexperienced and creamy, and you continue to get a couple of small bites of broccoli.
Stir in a number of grated sharp cheddar cheese and cream for an additional creamy soup. And that’s it—inexperienced creamy broccoli cheddar soup. We adore it!
Straightforward Broccoli Cheddar Soup
-
PREP
-
COOK
-
TOTAL
This broccoli cheddar soup is filled with broccoli and is additional tacky. It’s made with out flour and butter and will get its thick, creamy base from a potato! When looking for this soup, search for broccoli offered with lengthy stalks. We chop the stalks up and cook dinner them with the potato. After a fast mix, the stalks and potato flip right into a scrumptious, creamy soup.
6 Servings
Watch Us Make the Recipe
You Will Want
1 massive onion, finely chopped
4 medium garlic cloves, peeled and smashed
2 tablespoons unsalted butter or olive oil
2 kilos broccoli with stalks
3/4 teaspoon wonderful sea salt, plus extra to style
1/2 teaspoon recent floor black pepper
1/8 to 1/4 teaspoon crushed purple pepper flakes, omit if delicate to spice
1 teaspoon Dijon mustard
1 medium-to-large potato, peeled and chopped
1 bay leaf
4 cups hen broth, veggie broth, or water
1/2 cup cream, optionally available
2 cups (226g) grated sharp cheddar cheese, 8 ounces
Thinly sliced chives, for serving, optionally available
Fish sauce, optionally available
Instructions
1Slice the florets from the stalks. Set the broccoli stalks apart and reduce the florets into small bite-size items (watch our video for reference). Throw the florets right into a bowl and set them apart for later.
2Seize the broccoli stalks, reduce about 1 inch from the underside of every stalk, and discard it. Use a vegetable peeler to peel away the powerful outer layer of the stalks, after which slice the stalks into 1/2-inch items.
3Soften the butter in a big pot like a Dutch oven over medium warmth. When it has melted, toss within the onion and garlic cloves. Cook dinner, sometimes stirring, till the onions are gentle and odor candy, about 5 minutes.
4Add the chopped broccoli stalks, potato, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard, and purple pepper flakes (if utilizing). Cook dinner for 2 minutes, then add the bay leaf and 4 cups of broth or water.
5Carry the soup to a boil, then cut back to a low simmer. Cook dinner, at a low simmer, till the broccoli and potatoes are tender, about quarter-hour.
6Stir in half of the broccoli florets to the soup, cowl with a lid, and cook dinner till they flip shiny inexperienced and are tender, 3 to five minutes. Including the florets on this step ensures that our soup stays inexperienced.
7Flip off the warmth, take away the bay leaf, and mix the soup till clean with an immersion blender. You may also use a blender, however watch out to mix the soup in batches, don’t fill greater than midway, and maintain the lid down firmly as you mix. Scorching liquids could cause steam to construct up within the blender, and the highest can pop off.
8Place the pot again onto the burner and warmth over medium warmth. Stir within the remaining broccoli florets, cowl the pot once more, and cook dinner till they flip shiny inexperienced and are tender, 3 to five minutes.
9Stir within the cream and cheese. When the cheese melts into the soup, style it, after which modify with further salt and pepper. For a pop of taste, add a couple of dashes of fish sauce. Serve with chives scattered on prime.
Adam and Joanne’s Ideas
- Storing: Retailer leftover broccoli cheddar soup in an hermetic container within the fridge for as much as 4 days. Freezing is an possibility, nevertheless it dangers the soup separating. Freeze for as much as 1 month. Thaw in a single day within the fridge and reheat gently on the stovetop, stirring regularly. If the soup does separate, a fast mix can restore its smoothness.
- No stalks: For those who can not discover broccoli with the stalks/stem nonetheless hooked up, use 2 kilos of broccoli florets.
- Make the soup extra inexperienced: For an much more vibrant inexperienced coloration, simply earlier than you intend to mix the soup, add a few handfuls of child spinach leaves and permit them to wilt into the soup barely (30 to 45 seconds).
- Fish sauce: That is optionally available however provides a stunning taste to sauces and soups like this broccoli cheddar soup. Two to 3 dashes season the soup properly. Consider fish sauce as salt on steroids. It doesn’t make the soup style fishy however makes the flavour pop.
- The vitamin details offered under are estimates.
Diet Per Serving
Serving Measurement
1/6 of the recipe
/
Energy
295
/
Complete Fats
19.2g
/
Saturated Fats
11g
/
Ldl cholesterol
54.7mg
/
Sodium
627.3mg
/
Carbohydrate
19.3g
/
Dietary Fiber
5.1g
/
Complete Sugars
5g
/
Protein
14.4g
