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Broccoli Cheddar Soup

12 INGREDIENTS • 9 STEPS • 35MINS

Broccoli Cheddar Soup

Recipe

4.8

6 ratings
Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall.
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Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

35MINS

Total Time

$1.83

Cost Per Serving

Ingredients

Servings
4
us / metric
Broccoli
680 g
Broccoli
Unsalted Butter
3 Tbsp
Unsalted Butter
Shallot
2
Medium Shallots, finely chopped
Garlic
1 clove
Garlic, minced
Chicken Broth
720 mL
Chicken Broth, divided
Fresh Oregano
1 Tbsp
Fresh Oregano, chopped
or 1 teaspoon Dried Oregano
Potato Flakes
40 g
Potato Flakes
Dijon Mustard
2 Tbsp
Dijon Mustard
1% Low Fat Milk
240 mL
1% Low Fat Milk
Kosher Salt
1/4 tsp
Kosher Salt
Ground White Pepper
1/8 tsp
Ground White Pepper
Cheddar Cheese
120 g
Cheddar Cheese, grated

Nutrition Per Serving

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Calories
354
Fat
19.9 g
Protein
16.3 g
Carbs
28.0 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Cooking Instructions

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step 1
Cut stems off Broccoli (680 g) cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.
step 1 Cut stems off Broccoli (680 g) cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.
step 2
Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
step 3
In a medium pot, heat Unsalted Butter (3 Tbsp) over medium heat until foamy. Add Shallots (2) and Garlic (1 clove), cook until soft, about 5 minutes, stirring occasionally.
step 4
Add chopped broccoli, Chicken Broth (720 mL) and Fresh Oregano (1 Tbsp). Bring to a simmer, cover and cook until very tender, 15-20 minutes.
step 4 Add chopped broccoli, Chicken Broth (720 mL) and Fresh Oregano (1 Tbsp). Bring to a simmer, cover and cook until very tender, 15-20 minutes.
step 5
Stir in Potato Flakes (40 g) and Dijon Mustard (2 Tbsp). Allow to cool for 5 minutes, stirring occasionally.
step 6
Using a blender or submersion blender, blend soup until smooth.
step 7
Return to pot, add 1% Low Fat Milk (240 mL) and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally.
step 7 Return to pot, add 1% Low Fat Milk (240 mL) and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally.
step 8
Remove from heat and season with Kosher Salt (1/4 tsp) and Ground White Pepper (1/8 tsp). Adjust thickness with more broth if needed. Stir in Cheddar Cheese (120 g).
step 9
Serve immediately garnished with additional cheese, if desired.
step 9 Serve immediately garnished with additional cheese, if desired.
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