Easy to Make, Broccoli Cheddar Soup

A couple of weeks ago, I was picking up a few items at our local grocery store and noticed a huge clamlike container of very fresh looking broccoli florets for only $1.99! What a great buy considering one bunch of two small heads of broccoli was $2.79 that same day.

I should have snapped a pic of it, so I could show you, but that would have made too much sense…lol.

Broccoli Cheddar Soup

We used about one-quarter of the broccoli at dinner that night, but I still had cups and cups of beautifully green florets left over.

I hadn’t made Broccoli Cheddar Soup for some time now, so I though with all that broccoli, now would be a good time to make it again.

The soup was so tasty that we gobbled it all up in no time at all. I certainly won’t be waiting too long before making this again!

Broccoli Cheddar Soup

Saute onion and carrot until tender.

Broccoli Cheddar Soup

Add broccoli florets and broth. I used chicken broth because that’s what was in my pantry, but you could easily substitute with vegetable broth.

Broccoli Cheddar Soup

Drop in the cheddar cheese and stir to melt.

Broccoli Cheddar SoupBroccoli Cheddar Soup

Add the cream, which makes it extra delicious! (You could substitute with whole milk, but the soup wouldn’t be as decadent.)

Broccoli Cheddar Soup

I used an immersion blender to partially blend the ingredients, but you don’t have to do this if you prefer a chunkier soup.

Broccoli Cheddar Soup

 

5.0 from 4 reviews
Broccoli Cheddar Soup
 
Serves: 6
Ingredients
  • ⅓ cup butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 3- 4 cups fresh broccoli florets, trimmed and cut into small florets
  • 900 ml (3¾ cups) chicken or vegetable broth
  • 250 ml (1 cup) 18% cream
  • 2½ cups shredded old (sharp) cheddar cheese
  • salt & pepper, to taste
Instructions
  1. Melt butter in a large pan over medium-high heat.
  2. Saute onion and carrot until tender, about 7 minutes.
  3. Add broccoli florets and broth, bring to a simmer and cook until broccoli is tender.
  4. Drop in the shredded cheese and stir until cheese melts.
  5. Add cream and heat until simmering again.
  6. Season with salt and pepper to taste.
  7. At this point, you can serve the soup as it is or you can use an immersion blender and blend the mixture. I like to partially blend, leaving a few bigger pieces of vegetables.
Notes
I used a cheddar that was a mix of white and yellow (because that's what I had on hand, but you could certainly use either all white or all yellow.

As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.

What is your favourite soup to make? Or to eat?

 

Comments

  1. Doris Calvert says:

    Looks fantastic..printed and pinned, thanks

  2. sabina Edwards says:

    Any time I see the packets discounted (esp the ones that are shredded)I buy them up and make soup that very day (I freeze the soup for my work lunches) I have made this so much that my blender needs to be replaced lol

  3. This looks so delicious. And what Sabrina does makes a great sence. Freeze in single servings, to use at another time or when a hungry young grandson comes for a visit. How could he resist?

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