Creamy Broccoli Cheddar Soup

There is really nothing like a hot bowl of soup on a cold night. I’ve already mentioned that broccoli and cheddar is one of my favorite combinations in the world since childhood. It was actually one of the only ways I wanted to eat my veggies as a kid and it always stuck with me since then. So this week I whipped up an amazing big pot of creamy broccoli cheddar soup for a fantastic, comforting meal! It came together easily.

There was obviously lots of broccoli involved in this creamy broccoli cheddar soup. I just roughly chopped two heads of it, along with onion, celery and garlic for aromatic flavor. I wasn't worried about cutting it all perfectly since I knew I was pureeing the soup.
There was obviously lots of broccoli involved in this creamy broccoli cheddar soup. I just roughly chopped two heads of it, along with onion, celery and garlic for aromatic flavor. Cutting it perfectly wasn’t important since the soup was going to get pureed.
I made a luscious béchamel sauce as the base for the creamy broccoli cheddar soup. It thickened so gorgeously. Then I just poured in some heavy cream, chicken stock, and the veggies that I had already sautéed.
Those lovely veggies softened in some olive oil to bring out their flavor. Then I made a luscious béchamel sauce as the base for the creamy broccoli cheddar soup. It thickened so gorgeously! After that  I just poured in some heavy cream, chicken stock, and returned the veggies back in. The key for the flavor was to season everything with salt and pepper in each phase.
After the creamy broccoli cheddar soup simmered for half an hour, it was time for my handy dandy immersion blender. It was the perfect tool to puree the soup right in the pot! Then I stirred in lots of sharp cheddar cheese to finish it up. It smelled so incredible!
After the creamy broccoli cheddar soup simmered for half an hour, it was time to use my handy dandy immersion blender. It was the perfect tool for pureeing the soup right in the pot. Then I stirred in lots of sharp cheddar cheese to finish it up and it melted right in gloriously. It smelled so incredible!

I ladled the soup right into pretty crocks and topped it with a little more cheddar cheese. Oh my goodness it was everything I hoped for and more in a soup! The texture was rich, thick and creamy with so much wonderful flavor. On the cold nights we had this past week it hit the spot and warmed me right through. This creamy broccoli cheddar soup was pure comfort! Hope you all enjoy! xoxo

Creamy Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup
5 from 1 vote
Creamy Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This is a fantastic and simple version of creamy broccoli cheddar soup with so much flavor! Perfect for a bowl of comfort on a cold night. 

Course: Appetizer
Keyword: Creamy Broccoli Cheddar Soup, Soup
Servings: 6
Calories: 594 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 2 cloves garlic roughly chopped
  • 1 whole onion roughly chopped
  • 1 stalk celery roughly chopped
  • 2 heads broccoli roughly chopped
  • salt as needed
  • freshly cracked black pepper as needed
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 pint heavy cream
  • 1 cup chicken stock or veggie stock to keep it vegetarian
  • 1 1/4 cups extra sharp shredded cheddar cheese plus additional for topping
Instructions
  1. Get out a large dutch oven and heat the olive oil in it over medium high heat. Let the garlic, onion and celery soften and get fragrant in it for a minute. Then stir in the broccoli and let it soften with the aromatics for another minute or two. Season it all while it cooks with a big pinch of salt and big pinch of pepper. Remove those veggies from the pan and transfer them to a plate for later.
  2. Then add the butter and flour to the pot. Whisk them together until it is a thick paste with golden color. Slowly pour in the milk while you keep whisking to have the start of béchamel sauce. Let the mixture come to a gentle boil, then reduce it to a simmer. Allow it to thicken and cook for 15 minutes, whisking occasionally. Then pour in the heavy cream, chicken stock and return the veggies to the pan.
  3. Season the soup again generously with salt and pepper, then let it come back to a gentle boil. Reduce it a simmer and let the soup cook for 30 minutes, stirring occasionally. When it is done, use an immersion blender to puree the soup to a thick, creamy texture. Take the pot off of the heat and stir in the cheddar cheese to let it melt right in. Ladle the soup into pretty bowls or crocks and serve hot immediately with extra cheddar on top! Enjoy!
Nutrition Facts
Creamy Broccoli Cheddar Soup
Amount Per Serving (1 bowl)
Calories 594 Calories from Fat 466
% Daily Value*
Fat 51.8g80%
Saturated Fat 32.2g201%
Cholesterol 175mg58%
Sodium 517mg22%
Potassium 390mg11%
Carbohydrates 20.6g7%
Fiber 2.3g10%
Sugar 8g9%
Protein 14.5g29%
Calcium 310mg31%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Broccoli Cheddar Soup
Creamy Broccoli Cheddar Soup

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