Broccoli Cheddar Soup Recipe
This hearty broccoli cheddar soup is creamy and satisfying without using any cream or flour, relying instead on tender potato and sharp cheddar for richness. The recipe makes about 10 cups, and it can easily be halved if desired.
Time: 1 hour
Cuisine: American
Course: Soup
Keyword: Broccoli Cheddar Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ½ teaspoon red pepper flakes (adjust for spice preference)
- 1 ¼ teaspoon fine sea salt, divided, or to taste
- Freshly ground black pepper, to taste
- 2 pounds broccoli with stalks (3 large or 4 medium heads)
- 1 large russet potato (about 12 ounces), peeled and cut into 1 to 2-inch chunks
- 6 cups water
- 4 to 8 ounces sharp cheddar cheese, grated (adjust for taste)
- Thinly sliced chives or green onions, for garnish (optional)
Instructions
1. Sauté the Aromatics
Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onions, garlic, red pepper flakes, ¼ teaspoon salt, and several twists of black pepper. Stir, then cover and cook, stirring occasionally, until the onions soften and start to turn golden, about 8–10 minutes.
2. Prepare the Broccoli
Meanwhile, trim off the tough lower ends of the broccoli stalks and discard. Peel the outer skin of the stalks with a vegetable peeler and discard the peels. Slice the stalks into 1–2-inch pieces. For the broccoli florets, cut close to the base, trimming any extra stalks into chunks. Reserve the florets for later.
3. Simmer the Soup Base
Add the prepared broccoli stalks and potato chunks to the pot. Pour in 6 cups of water along with the remaining 1 teaspoon of salt. Raise the heat to high, bring the mixture to a boil, then reduce heat to medium-low and cover. Let it simmer until the broccoli stalks and potatoes are tender and can be pierced easily with a fork, about 20–25 minutes.
4. Add the Broccoli Florets
While the base simmers, chop the reserved florets into small pieces. When the potatoes and stalks are tender, add half of the florets to the pot, stir, cover, and cook until they turn bright green, 3–5 minutes. Remove the pot from heat.
5. Blend the Soup
In batches, carefully transfer several cups of the soup base (both solids and liquid) to a stand blender, filling no more than the maximum fill line. Blend until smooth, then transfer the purée to a heatproof bowl while blending the remaining mixture. Alternatively, use an immersion blender directly in the pot for a less creamy texture. Return the blended soup to the pot.
6. Final Simmer and Cheese Addition
Return the pot to medium heat, add the remaining florets, cover, and cook until they’re bright green and tender, about 4–7 minutes. Stir in almost all of the grated cheddar cheese, reserving a bit for garnish. Mix until the cheese melts smoothly. Taste the soup carefully and add more cheese for creaminess, salt to enhance flavor, or black pepper for a hint of spice.
7. Serve
Ladle the soup into bowls and top with a sprinkle of cheese, thinly sliced chives, or a few red pepper flakes, if desired.
Storage Tips
- Refrigerator: Leftover soup keeps well in the refrigerator for up to 4 days, although the color may darken slightly.
- Freezing: Freezing should work fine; transfer to an airtight container and thaw overnight in the refrigerator before reheating.
Enjoy this wholesome, creamy broccoli cheddar soup on its own or paired with crusty bread for a cozy meal!