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SideChef
Recipes
Broccoli Cheddar Soup
Recipe

12 INGREDIENTS • 9 STEPS • 35MINS

Broccoli Cheddar Soup

4.8
4 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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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
Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall.
35MINS
Total Time
$1.83
Cost Per Serving
Ingredients
Servings
4
US / Metric
Broccoli
7 1/2 cups
Shallot
2
Medium Shallots, finely chopped
Garlic
1 clove
Garlic, minced
Chicken Broth
3 cups
Chicken Broth, divided
Fresh Oregano
1 Tbsp
Fresh Oregano, chopped
or 1 teaspoon Dried Oregano
Potato Flakes
1/2 cup
Potato Flakes
Dijon Mustard
2 Tbsp
Dijon Mustard
1% Low Fat Milk
1 cup
1% Low Fat Milk
Kosher Salt
1/4 tsp
Ground White Pepper
1/8 tsp
Ground White Pepper
Cheddar Cheese
1 cup
Nutrition Per Serving
VIEW ALL
Calories
354
Fat
19.9 g
Protein
16.3 g
Carbs
28.0 g
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Broccoli Cheddar Soup
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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 InstructionsHide images
step 1
Cut stems off Broccoli (7 1/2 cups) cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.
step 1 Cut stems off Broccoli (7 1/2 cups) 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 (3 cups) 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 (3 cups) and Fresh Oregano (1 Tbsp). Bring to a simmer, cover and cook until very tender, 15-20 minutes.
step 5
Stir in Potato Flakes (1/2 cup) 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 (1 cup) 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 (1 cup) 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 (1 cup).
step 9
Serve immediately garnished with additional cheese, if desired.
step 9 Serve immediately garnished with additional cheese, if desired.
Tags
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American
Gluten-Free
Lunch
Shellfish-Free
Dinner
Fall
Side Dish
Soup
Winter
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