Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter; 2 Tablespoons Olive Oil; 1 whole Small Onion, Chopped; 1/4 cups Flour; 2 cups Milk; 3 cups Low Sodium Chicken Broth; 1 whole Carrot, Diced; 2 whole Bay Leaves; 1/4 teaspoons Freshly Grated Nutmeg; Kosher Salt And Pepper; 4 whole 7-inch Sourdough Bread Boules; 4 cups Broccoli Florets (fresh Or Frozen); 2-1/2 cups Cheddar Cheese, Shredded, Plus More For Garnish

Servings: persons

2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 whole Small Onion, Chopped
1/4 cups Flour
2 cups Milk
3 cups Low Sodium Chicken Broth
1 whole Carrot, Diced
2 whole Bay Leaves
1/4 teaspoons Freshly Grated Nutmeg
Kosher Salt And Pepper
4 whole 7-inch Sourdough Bread Boules
4 cups Broccoli Florets (fresh Or Frozen)
2-1/2 cups Cheddar Cheese, Shredded, Plus More For Garnish

1
Melt the butter and olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5-10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, carrot, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3
Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; I left a few chunks in mine. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
4
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, 2 Tablespoons Olive Oil, 1 whole Small Onion, Chopped, 1/4 cups Flour, and more.

Yes, Broccoli Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Cheddar Soup

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