Broccoli-Cheddar Soup

Name: Broccoli-Cheddar Soup
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onion (about 1 medium onion); 2 teaspoons finely chopped garlic (about 2 garlic cloves); 1 cup chopped peeled russet potato (from 1 small potato); 1/2 cup chopped carrot (about 1 large carrot); 2 cups chicken broth or vegetable broth; 2 cups half-and-half; 1 teaspoon kosher salt; 4 cups chopped broccoli florets (from 1 [12-oz.] head]); 8 ounces sharp Cheddar cheese, shredded (about 2 cups), plus more for serving

5.0

(1)

1 Review

When the weather gets colder, it can only mean one thing: It's soup season. We love our creamy tomato bisques and chunky, bacon-laden potato soups—there's even a place for a brothy veggie soup in our lineup—but there's one soup that always comes out on top when we're talking about nostalgia. Our fan-favorite Broccoli Cheddar Soup is a gateway to childhood. It always brings to mind memories of chilly weekends and scarf-wrapped adventures. It's also just plain delicious to boot. This soup is easy to put together—which is probably why it was on heavy rotation during our childhoods—and it makes a great option for weeknight dinners.It's also great for leftovers. Our Test Kitchen advises, "When reheating this soup, do it slowly to ensure the cheese doesn't separate and break. The potato helps stabilize the emulsion, but still. Better to be careful!" It's a true 30-minute soup, and it reliably turns out velvety and smooth. Plus, the flavor is very, very cheesy. Just how we like it. Add croutons or serve in a bread bowl for extra pizzazz and texture. Soup's on!

By

Julia Levy

Published on December 9, 2019

Broccoli-Cheddar Soup Image — Photo: Southern Living

Active Time:

30 mins

Total Time:

30 mins

Yield:

6 cups

Ingredients

2 tablespoons unsalted butter
1 cup chopped yellow onion (about 1 medium onion)
2 teaspoons finely chopped garlic (about 2 garlic cloves)
1 cup chopped peeled russet potato (from 1 small potato)
1/2 cup chopped carrot (about 1 large carrot)
2 cups chicken broth or vegetable broth
2 cups half-and-half
1 teaspoon kosher salt
4 cups chopped broccoli florets (from 1 [12-oz.] head])
8 ounces sharp Cheddar cheese, shredded (about 2 cups), plus more for serving

Directions

Melt butter in a large Dutch oven over medium until foamy. Add onion, and cook, stirring often, until softened and translucent, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add potato and carrot; cook, stirring often, 1 minute. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Reduce heat to medium, cover, and simmer until potato and carrot are tender, about 10 minutes.
Add broccoli, and continue to simmer, uncovered, until broccoli is tender and bright green, about 5 to 6 minutes. Working in batches, if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven.
Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.