Classic Broccoli Cheddar Soup Recipe
There are two reasons you will absolutely love this broccoli cheddar soup recipe: first, as we're safe with the assumption that you are someone who enjoys great food, know this is a great tasting soup. Second, if we can also assume you're pressed for time and prefer dishes that are quick and easy to prep, this one has you covered there, too. "I love how wholesome and filling this soup is," says chef and recipe developer Catherine Brookes of Blue Sky Eating. "It's so warming, packed with veggies and perfect for dipping crusty bread into."
Asked about the standout ingredient, Brookes says that "it has to be the cheddar cheese. It adds a delicious sharpness [and a] creaminess and saltiness to the soup." And that creamy saltiness is why this soup pairs so well with anything from a crisp green salad, which is a counterbalance, to a big, hearty steak, which is a fine match, too. Of course it really is all about that crusty bread, isn't it?
Gather your ingredients for classic broccoli cheddar soup
Given the rich, complex flavor of this soup, it's rather amazing it is made with eight just ingredients, not counting the salt and pepper. All you need to make this dish is olive oil, diced onion, diced carrot diced, a large and finely diced baking potato, a finely diced head of broccoli, vegetable stock, some whole milk, lots of grated cheddar cheese, and the aforementioned salt and pepper, to taste.
Sauté the onion and carrot
To start the recipe off, heat the olive oil in a large soup pot and fry the onion and carrot on a medium setting for about 10 minutes, stirring frequently. "With soup, it's always good to go low and slow with the onions to help bring out lots of flavor without burning them," Brookes says.
Add the veggies and stock and simmer
Once the onion and carrot have cooked and softened, add the broccoli, potato, and vegetable stock to the pot. Bring the soup to a boil, and then reduce the heat to a simmer and leave it to cook for 20 minutes, partially covered or uncovered.
Stir in the milk and cheese, then season
When the simmering time is up, add in and stir through the milk and cheese, making sure it combines into the soup well. Finally, add the salt and black pepper (and any other seasoning you want) to taste. Then enjoy!
And if you have extra, Brookes notes that "it will keep well in the fridge up to three days," and to "just reheat it in the microwave." You can also freeze the soup for up to three months, and easily enjoy it on nights when you just don't feel like cooking.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 large baking potato, finely diced
- 1 head broccoli, finely diced
- 3 ½ cups vegetable stock
- 1 cup whole milk
- 2 ½ cups grated cheddar cheese
- salt, to taste
- pepper, to taste
- Heat the olive oil in a large soup pot and fry the onion and carrot on a medium setting for about 10 minutes, stirring frequently.
- Add the broccoli, potato, and vegetable stock, bring the pot to a boil, then reduce to a simmer and leave it to cook for 20 minutes.
- Stir in the milk and cheese.
- Add salt, pepper, or any other seasoning that you may prefer to taste.
- Serve the soup warm, with crusty bread.
| Calories per Serving | 552 |
| Total Fat | 34.1 g |
| Saturated Fat | 17.7 g |
| Trans Fat | 1.0 g |
| Cholesterol | 90.3 mg |
| Total Carbohydrates | 36.7 g |
| Dietary Fiber | 6.7 g |
| Total Sugars | 8.6 g |
| Sodium | 1,484.0 mg |
| Protein | 28.8 g |
