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Broccoli cheddar soup served in a bowl with a spoon.
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5 from 2 ratings

Broccoli Cheddar Soup

from kristineskitchenblog.com
This Broccoli Cheddar Soup is creamy, healthy and easy to make! When you're craving comfort food, making a pot of this easy broccoli soup is the perfect way to warm up.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 281kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 medium carrots sliced into ⅛-inch thick half rounds
  • ¾ pound Yukon gold potatoes about 2 medium, chopped into ½-inch pieces, no need to peel
  • 3 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • 1 ½ pounds broccoli crowns chopped into florets*
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 5 sprigs fresh thyme or ½ teaspoon dried thyme
  • 6 ounces sharp cheddar cheese shredded, about 1½ cups

Instructions

  • In a large Dutch oven or other heavy pot, heat the butter and olive oil over medium heat.
  • Once the butter has melted, add the onion and carrot and cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
  • Add the potatoes to the pot and cook, stirring occasionally, for 3 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Stir in the vegetable broth, broccoli, salt, pepper and thyme sprigs.
  • Increase the heat to medium high and bring the pot to a boil. Then reduce the heat to a medium simmer, cover the pot, and cook for 15-20 minutes, or until the vegetables are fork tender.
  • Remove and discard the thyme stems (most of the leaves will have fallen off into the soup).
  • If you want some larger pieces of broccoli left in the soup after pureeing, you can remove a few and chop them into bite-sized pieces if large. Set aside until after pureeing the soup.
  • Use an immersion blender to puree the soup to your desired consistency. I like to leave a few larger pieces of vegetables, rather than pureeing it smooth. (If you don't have an immersion blender, you can transfer the soup to a countertop blender and pulse to puree it.) If you removed some broccoli, stir it back in after pureeing the soup.
  • Stir in the shredded cheddar cheese, until melted. Serve.

Video

Notes

  • You can also add the broccoli stems to the soup. Chop them into 1/2-inch pieces.
  • Soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Cool completely before freezing. 
  • Reheat soup in a pot on the stove over low heat or reheat gently in the microwave. Since the soup has dairy (cheese) in it, you need to be especially careful when reheating the soup after freezing. Heating it over low heat and stirring it often can help to prevent previously frozen soup from curdling or separating as it reheats.

Nutrition

Serving: 1.25cups | Calories: 281kcal | Carbohydrates: 25g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1247mg | Potassium: 743mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4880IU | Vitamin C: 117mg | Calcium: 286mg | Iron: 2mg
Nutrition information is only an estimate.
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