Description
A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This creamy broccoli cheddar soup is the ultimate comfort food perfect for lunch or dinner.
Ingredients
Scale
- 5 tbsp unsalted butter
- ½ onion chopped
- ⅓ cups all purpose flour
- 2 cups chicken stock
- 1 celery stalk finely diced
- 2½ cup broccoli chopped into bite sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar
- salt and pepper to taste
- 1 cup shredded cheddar
Instructions
- Place large pot over medium heat and melt butter.
- Add onion and sweat about 5 minutes.
- Whisk in flour and cook for about 2 minutes.
- Stir in chicken stock and season generously with salt and pepper.
- Stir in celery and broccoli and bring to a boil then reduce heat to medium-low.
- Let simmer until vegetables are tender about 15 minutes.
- Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon 2 to 3 minutes.
- Remove pot from heat and stir in cheddar in small handfuls waiting until cheese melts to add more cheese.
- Season with salt and pepper and top with more cheddar. Serve.
Notes
- Makes: ~1 1/2 quarts Tips and Tricks for Broccoli Cheddar Soup Success It’s important to remember that low and slow for adding the cheese is key
- Remove the pot from the heat and add the cheese in small handfuls
- Removing the pot from the heat will ensure your soup doesn’t separate while still maintaining enough heat to melt the cheese
- Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more
- This will guarantee the soup stays creamy and smooth
- If the cheese is added too quickly you run the risk of your soup becoming gritty
- Make Ahead Instructions for Our Broccoli Cheddar Soup Our soup can be made up to 3 days ahead of time stored in an airtight container in the refrigerator
- To reheat pour soup into a pot and place over medium-low to low heat
- Stir soup occasionally to ensure it heats back up evenly
- It’s important that the soup comes back up to temperature slowly so that it stays thick creamy and smooth
- Reheating the soup too quickly can make the soup gritty and lose its body
- If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth
- Pour mixture back into the pot stir together and simmer until soup slightly thickens
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner lunch Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 445kcal
- Sugar: 8g
- Sodium: 524mg
- Fat: 33g
- Saturated Fat: 20g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 97mg