Islander Broccoli and Cheddar Soup Recipe

Name: Islander Broccoli and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Spanish onion (diced, approx 1/3 large onion); ½ cup celery rib (diced, approx 2 med stalks); 2 roasted garlic cloves (crushed); ½ cup carrot (diced, approx 1 medium carrot); 1 cup white potato (peeled and cubed, approx 1 medium potato); 13 head cauliflower (loosely chopped); 2 bunches broccoli (cut into florets); 3 cups old cheddar cheese (grated); 7 cups water; 1 tablespoon olive oil; 1 tablespoon butter; 3 tablespoons chicken stock; ¾ teaspoon smoked paprika; ½ cup heavy cream (to taste)

Servings: persons

1 cup Spanish onion (diced, approx 1/3 large onion)
½ cup celery rib (diced, approx 2 med stalks)
2 roasted garlic cloves (crushed)
½ cup carrot (diced, approx 1 medium carrot)
1 cup white potato (peeled and cubed, approx 1 medium potato)
13 head cauliflower (loosely chopped)
2 bunches broccoli (cut into florets)
3 cups old cheddar cheese (grated)
7 cups water
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons chicken stock
¾ teaspoon smoked paprika
½ cup heavy cream (to taste)

1
In a large stock pot, over medium heat, add olive oil and butter.
2
add potato, carrot, onion and garlic, saute for 2-3 minutes.
3
add broccoli, cauliflower and celery, saute for 2-3 minutes.
4
add cold water and chicken stock, bring to boil.
5
reduce heat to medium-low and cover for 12-15 minutes stirring occasionally.
6
add cheese and smoked paprika stirring frequently for 5 minutes.
7
remove from heat.
8
puree in small batches with hand mixer in two separate mixing bowls (large mixing bowl to hold puree, small mixing bowl to puree, don't puree in stock pot).
9
*optional* freeze portions now before adding heavy cream.
10
return to clean saucepan, heat over medium heat.
11
add heavy cream, stir and serve.
12
*optional* garnish with blanched or steamed floret and a dash of smoked paprika.

1352

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup Spanish onion (diced, approx 1/3 large onion), ½ cup celery rib (diced, approx 2 med stalks), 2 roasted garlic cloves (crushed), ½ cup carrot (diced, approx 1 medium carrot), and more.

Yes, Islander Broccoli and 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.

That's it — enjoy your meal!

Islander Broccoli and Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions