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Servings:

Broccoli Cheddar Soup

Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall.

Total Time

35min

4.8

5 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

7 1/2 cups

Broccoli

•

3 Tbsp

Unsalted Butter

•

Medium Shallots , finely chopped

•

1 clove

Garlic , minced

•

3 cups

Chicken Broth , divided

•

1 Tbsp

Fresh Oregano , chopped

or 1 teaspoon Dried Oregano

•

1/2 cup

Potato Flakes

•

2 Tbsp

Dijon Mustard

•

1 cup

1% Low Fat Milk

•

as needed

Kosher Salt

•

as needed

Ground White Pepper

•

1 cup

Cheddar Cheese , grated

Cooking Instructions

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.

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.

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.

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.

Stir in Potato Flakes (1/2 cup) and Dijon Mustard (2 Tbsp) . Allow to cool for 5 minutes, stirring occasionally.

Using a blender or submersion blender, blend soup until smooth.

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.

Remove from heat and season with Kosher Salt (as needed) and Ground White Pepper (as needed) . Adjust thickness with more broth if needed. Stir in Cheddar Cheese (1 cup) .

Serve immediately garnished with additional cheese, if desired.

Nutrition Per Serving

CALORIES

354

FAT

19.9 g

PROTEIN

16.3 g

CARBS

28.0 g