Broccoli Cheddar Soup
This easy American soup is ready in about 30 minutes and makes 4 servings. It is built around broccoli florets, sharp cheddar cheese and yellow onion. The cooking is mostly simmering and blending. It is on the lighter side, at about 360 calories and 16 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
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Ingredients
For 4 servings
- 500 gbroccoli florets
- 250 gsharp cheddar cheese
- 1yellow onion
- 2 clovesgarlic
- 750 mlchicken broth
- 120 mlheavy cream
- 40 gbutter
- 3 tbspall-purpose flour
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Melt the butter in a large pot over medium heat. Sauté the diced yellow onion and minced garlic cloves for 4 minutes until softened.
- Sprinkle in the all-purpose flour and stir for 1 minute to form a roux. Gradually whisk in the chicken broth until smooth.
- Add the broccoli florets and bring to a simmer. Cook for 12 minutes until broccoli is very tender. Use an immersion blender to partially blend, leaving some chunks.
- Reduce heat to low. Stir in the heavy cream and shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper. Do not boil.
- Ladle into bowls and serve with crusty bread. Optional: top with extra shredded cheese.
Cook’s notes
Keep the heat low once the cheese goes in and never let the soup boil, or the cheese can turn grainy. Grate the cheddar yourself for the smoothest result. The soup reheats well over gentle heat for up to 3 days; serve it in a hollowed-out sourdough roll for a classic bread bowl.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Comfort Food Classics
