Cream of Broccoli and Cheddar Soup

I love soup and it does not need to be a cold day for me to enjoy a warm bowl. My favorite lunch would be a nice bowl of soup with a small salad and I would enjoy that any day of the week, any month of the year! I feel a soup should be hearty and will fill you up. It can be a chunky broth based soup, a thick stew or chili. This soup is neither but instead is creamy, cheesy and totally comforting. I need to confess that I love cream soups. Cream of mushroom, potato, clam chowder, cream of cauliflower – I love them all!

One of my favorite cream soups is cream of broccoli. Broccoli works perfect in soup, because it is a mild flavor that does not dominate. Adding some grated cheddar is critical. I think cheese makes almost anything better. This is amazing before a meal or serve it with a salad, bun or garlic bread and it works even as the meal itself.

Cream of Broccoli and Cheddar Soup-2

I used an immersion blender to puree the broccoli, but if you want a chunkier soup, a potato masher would also work. A stand blender is another option, but it might require you to work in batches.

This soup is perfect with something crunchy like crackers or croutons as seen in the picture.

Cream of Broccoli and Cheddar Soup

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5 from 1 vote

Cream of Broccoli and Cheddar Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author Steve Cylka

Ingredients

  • 1/3 cup butter
  • 6 shallots , finely diced
  • 2 garlic cloves , minced
  • 1/3 cup flour
  • 3 cups half and half (10% cream)
  • 3 cups milk (I used 2%)
  • 6 cups broccoli florets , chopped (about 3-4 heads of broccoli)
  • 2 1/2 cups grated cheddar cheese
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • In a large pot, melt butter on medium high heat. Add shallots and garlic. Cook for 5-7 minutes, stirring until the shallots are cooked through and caramelized.
  • Lower heat to medium low and slowly whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes.
  • Slowly whisk in the half and half and the milk. Heat through until just before the boiling point.
  • Toss in the chopped broccoli and place a lid on the pot. Continue to cook until the broccoli is cooked through, about 30 minutes. During this time, make sure you are stirring the soup and scraping the bottom of the pan to prevent scorching.
  • Stir in the cheese, salt and pepper.
  • Using an immersion blender, break down the broccoli until it is a smooth, creamy soup. It is ok if there are a few small chunks of broccoli.

Cream of Broccoli and Cheddar Soup pinterest

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

6 comments

  1. Yummm this looks wonderful! I love the little croutons on top as well – for some reason I always think of croutons as being for salads not soup, but I love this idea!

  2. This look delicious. I pinned it and stumbled it:)

  3. I agree – soup on any day of the week; any time of year. I’ve got some broccoli stumps (used the florets for another recipe) that this soup would be perfect for.

  4. One of my favorite creamy soups. We had 90 degrees weather down here and we ate cream of cauliflower soup yesterday. You’re right… it’s always the right time for some soup. 🙂

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