Broccoli Cheddar Soup | Simple Broccoli Cheese Soup

simple, easy creamy bowl of broccoli cheddar soup #souprecipe #christmasrecipes #holidaydinner

5 from 22 votes

Broccoli Cheddar Soup | Simple Broccoli Cheese Soup

Broccoli Cheddar Soup is healthy, rich, and creamy, one of the most delicious soup recipes you can make in less than 30 minutes this holiday season. This soup is much better than Panera Bread's broccoli cheddar soup, and I am sure the recipe below will become your new favorite.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 364kcal

Author: Kushi

Equipment

1 Pot

Ingredients

4 tablespoon Butter
1 Onion, finely chopped
3 Garlic cloves, finely chopped
4 tablespoon All purpose flour
2 cups Vegetable stock or Chicken Stock, 400 ml check tip for substitute
½ cup Carrot, grated
2 Broccoli, medium head, florets
½ teaspoon Black pepper powder, adjust to taste
1 cup Milk
1 cup Heavy cream
8 oz Cheddar cheese, grated (200 g)
Spring onions, for garnish

Instructions

Melt butter in a pan. To this, add onion and saute for 3 to 4 minutes until translucent. Add garlic and saute for 1 minute.
4 tablespoon Butter, 1 Onion, finely chopped, 3 Garlic cloves, finely chopped
Now add flour and saute for 3 minutes until it becomes aromatic. Add vegetable stock little by little and whisk until it is lump free.
4 tablespoon All purpose flour, 2 cups Vegetable stock or Chicken Stock, 400 ml
Add carrot, broccoli, and pepper powder, and cover and cook for 15 minutes on medium flame, stirring every 5 minutes.
½ cup Carrot, grated, 2 Broccoli, medium head, florets, ½ teaspoon Black pepper powder, adjust to taste
Add milk and cream and simmer on low flame for 2 to 3 minutes. Finally, add the cheese and stir until all the cheese has completely melted.
1 cup Milk, 1 cup Heavy cream, 8 oz Cheddar cheese, grated (200 g)
Garnish it with spring onions if needed, serve hot and enjoy.
Spring onions, for garnish

Video

Notes

While adding the cheese, ensure the flame is low and see that the cheese is completely melted in the soup for it to be smooth and creamy. Don't rush after adding cheese, as this will make your soup grainy.

Cut the broccoli into bite-size pieces so they cook faster.

If you like crispy croutons, add them just before serving the soup. It tastes delicious.

I always use fresh broccoli while making the soup. You can use even the frozen florets.

If you do not have vegetable or chicken stock, just dissolve a bouillon cube in 2 cups of water and add it instead of stock.

I have not added much salt as the broth has sodium. Always taste test before adding salt.

I like to use half milk and half heavy cream. You can use 2 cups of heavy cream or 2 cups of milk or 2 cups of half and half or 2 cups of dairy-free milk. The taste and texture will vary accordingly.

Nutrition