Broccoli Cheddar Soup

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A great fall or winter recipe to add to your soup archives! Filling, creamy, delicious, and pretty to look at, this broccoli cheddar soup checks all the boxes! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Prep Time10

Cook Time50

Total Time1

Course: Lunch, Main Course, Soup

Cuisine: American

Keyword: broccoli, garlic, onion, soup

Season: Fall, Winter

Diet: Vegetarian

Servings:

Calories: 486kcal

Author: Molly Luzbetak

Equipment

Kitchen Knife
Large Pot
Blender or Food Processor

Ingredients

6 tbsp butter
2 onions* yellow, medium, chopped
¼ tsp nutmeg
4 cloves garlic* minced
salt + pepper
½ cup white wine* or extra stock
2 lbs broccoli* with stems, chopped
3 cups chicken stock* or vegetable stock*
¼ cup flour
2 cups milk
⅓ cup parsley* chopped
8 oz sharp cheddar grated
¼ cup cream cheese

Instructions

In a large pot, melt 3 tbsp of butter over medium heat. Add the onion and nutmeg and cook until fragrant, about 3 minutes. Add the garlic and season with salt and pepper. Cook until onions are soft and translucent, about 8 minutes.
Add the wine, or stock, and bring to a simmer. Cook, stirring up any brown bits, for about 3 minutes. Add the broccoli and ½ cup broth, and simmer until broccoli is bright green, about 10 minutes. Transfer to a medium bowl and set aside.
Heat 3 tbsp butter in the same pot over medium. Add the flour and whisk for 3 minutes or until it has browned up and thickened. Whisk in the remaining broth and stir until the clumps dissolve. Pour in the milk and parsley and simmer. Stir in the cheese and cream cheese, and all but 1 cup of the reserved broccoli mixture.
Simmer until broccoli is tender, ~30 minutes. Use an immersion blender or transfer to a regular blender, and blend half of the soup, leaving broccoli pieces if desired. Serve, topped with remaining broccoli, cheese, parsley, and cracked pepper.

Video

Nutrition