Broccoli and Cheddar Soup
Recipes » Soups, Stews and Chili » Cheese Soups
This is a great soup
"I doubled the recipe and used more garlic cloves than the recipe suggested (so doubling I used a total of 6 garlic cloves, would only add one extra for a total of 3 if making the recipe as is). Because it was such a big batch I used an immersion blender, which left a little of it a bit chunky... it actually made it way easier and I liked it a lot! That's how I'd do it even if were the single batch. It was sooooo good." - Minerva79Yield: 6 Ready in 1 hours, 10 minutes
Cuisine: AmericanMain Ingredient: Broccoli
87% would make again (reviews)
favorite of 570
people 379 people 
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Notes Broccoli and Cheddar Soup Preparation
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat until medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2. Puree soup in 2 batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until and season with salt and cayenne pepper. Serve, garnished with extra cheese.
(Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will seperate.)
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This soup was delicious with thick slices of homemade French bread!
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Broccoli and Cheddar Soup Reviews
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I made this for dinner last night. It tasted pretty good.
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The flavor was good, but the consistency was a little grainy for my taste. Also found it a little salty - would use low sodium broth next time.
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Simple and absolutely delicious! A keeper. Thanks!
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Amazing! :D My whole family & I loved it.
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Was so good! Can't wait to make it again! We garnished with bacon bites and cheese. Thank you!
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I made this last Sunday and it was a great hit with the family. Loved it I just wish I knew how to make it a little thicker. Other than that we loved it.
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Tastes delicious. I added bacon and potato.
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Tasty, and easy to make. First recipe added to my favorites.
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I doubled the recipe and used more garlic cloves than the recipe suggested (so doubling I used a total of 6 garlic cloves, would only add one extra for a total of 3 if making the recipe as is). Because it was such a big batch I used an immersion blender, which left a little of it a bit chunky... it actually made it way easier and I liked it a lot! That's how I'd do it even if were the single batch. It was sooooo good.
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Very good! I added some bacon and used 1 cup gruyere with 2 cups of cheddar. Next time I would use less broth or allow the soup to thicken before adding the cheese
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I would blend in 3-4 batches rather than the 2 suggested. I substituted cheese I had on hand--parmesan--to make 3 cups. Also used fat-free half-n-half for the heavy cream. Very Good.
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Very good soup, I found preparation to be a little labor intensive, but well worth the effort. Cayenne adds just the right kick to this soup.
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[I made edits to this recipe.]
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[I posted this recipe.] |
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