Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow onion peeled and cut in quarters; 1 stalk celery cut into 1 inch pieces; 2 cloves garlic minced; 1 teaspoon dried thyme; 1 teaspoon fresh thyme leaves; 1 teaspoon dried parsley; 1/2 teaspoon kosher salt; 1/2 teaspoon ground pepper fresh; 1/8 teaspoon crushed red pepper flakes; 2 small potatoes peeled and cut into 1 inch chunks; 10 cups broccoli chopped, stems and florets; 2 cups whole milk; 1 cup half and half; 1 cup chicken stock; 2 cups shredded sharp cheddar cheese

Servings: persons

1 tablespoon extra virgin olive oil
1 small yellow onion peeled and cut in quarters
1 stalk celery cut into 1 inch pieces
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon fresh thyme leaves
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper fresh
1/8 teaspoon crushed red pepper flakes
2 small potatoes peeled and cut into 1 inch chunks
10 cups broccoli chopped, stems and florets
2 cups whole milk
1 cup half and half
1 cup chicken stock
2 cups shredded sharp cheddar cheese

1
In the chopper attachment bowl with blade of the KitchenAid(R) Pro Line(R) Cordless Hand Blender, place the onion and celery. Insert chopper adapter into motor body and lock adapter onto bowl. Chop on speed 4 for 5 seconds or until finely chopped. Set aside.
2
In a large stockpot, heat the olive oil over medium heat and add in the onions and celery. Saute until vegetables are soft and just beginning to brown, about 10 minutes.
3
Stir in the garlic, dried and fresh thyme, parsley, salt, and peppers for 1 minute until fragrant.
4
Add in the broccoli and potatoes and stir to combine.
5
Pour in the milk, half and half, and chicken stock and bring to a boil. Cover and simmer for 15-20 minutes or until potatoes are fork tender.
6
Remove from heat. Insert multi-purpose blade into motor body and blend soup at speed 2, moving blender up and down as necessary to puree to a smooth consistency.
7
Add in the shredded cheese and stir until melted and incorporated.
8
Tip: For a slightly sweeter soup, use 5 cups broccoli florets and 5 cups cauliflower florets instead of all broccoli.

755

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 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 small yellow onion peeled and cut in quarters, 1 stalk celery cut into 1 inch pieces, 2 cloves garlic minced, 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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