This thick and hearty soup is full of fresh broccoli, tender carrots, salty sharp cheddar cheese and savory homemade chicken stock.
Is there anything more comforting than a bowl of delicious, homemade Cheddar Broccoli Soup? We recently experienced a short bout of spring-like weather but now we're back to a second winter. Or maybe we’re in third winter now. Who knows? The point is the days have become cold again. Admittedly, our winters are very mild compared to our friends in the northern part of the US, but the 30-degree temperatures have us trading in our flip flops for some cozy slippers and a big bowl of this cheesy goodness.
Making a pot of soup can seem like a daunting task, but this recipe uses simple ingredients and is easy to follow. And because it’s ready in about 30 minutes, it's the perfect meal to snuggle up to while binge-watching your favorite show. Be sure to make my Honey Butter Yeast Rolls too! They’re the perfect companion for dipping into the soup and savoring every last drop.
Here's what you’ll need to make this Cheddar Broccoli Soup:
Broccoli
I like to use fresh broccoli florets, but you could certainly use frozen if you prefer or if that’s what you have on hand. Be sure to cut the florets into small pieces so that there's some in every bite!
Carrots
You can purchase matchstick cut carrots or shred your own. I find using a box grater makes quick work.
Onion, Garlic, and Celery
These aromatics add depth and flavor to the soup.
Chicken Stock
I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use a store bought stock, look for a high-quality one like Target’s store brand, Good & Gather. They have an organic chicken stock that was ranked the best tasting store-bought version by the New York Times. If you prefer to make this soup vegetarian, vegetable stock can be used instead.
Heavy Cream
For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the soup may suffer.
Butter & Flour
These are used to make a roux which helps to thicken the soup.
Sharp Cheddar Cheese
We like a really sharp cheddar, but you could certainly use a mild cheddar, Monterey Jack, or gouda cheese if you prefer.
Ingredients
4 cups fresh broccoli florets, chopped
1 large carrot, freshly grated
1 medium yellow onion, diced
2 stalks celery, thinly sliced
4 cloves garlic, finely minced
2 quarts homemade chicken stock
1 ½ cups heavy cream
¼ cup all-purpose flour
1 Tablespoon infused oil
2 Tablespoons butter
2 ½ cups cheddar cheese, grated
Salt & Pepper to taste
Directions
In a heavy-bottomed stock pot or large Dutch Oven, sauté onions and celery in infused oil for approximately 5 minutes or until tender. Add garlic and sauté for approximately 1-2 minutes or until fragrant. Add butter and melt then add flour. Whisk for approximately 2 minutes or until light golden-brown.
Carefully add chicken stock to pot, scraping up any cooked bits on the bottom of the pot.
Add heavy cream, broccoli, and grated carrot. Simmer on low heat for approximately 15-20 minutes.
Remove from heat, add 2 cups grated cheese and stir until melted and cheese is incorporated.
Top each serving with additional cheese if desired.
Can Cheddar Broccoli Soup Be Frozen?
Yes! This soup freezes and reheats very well if stored properly. I use Pyrex with snap lids. I find this is the best way to ensure there’s no spillage or mess in the freezer or during the thawing process. Be sure to leave about an inch of headspace in whatever freezer safe container you’re using to allow the soup to expand as it freezes. When ready to reheat, just thaw in the fridge overnight and reheat in the microwave or in a saucepan on the stovetop.
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