Broccoli Soup with Cheddar Cheese
Originally published November 2021. Revised January 2024
Ingredients You Will Need
Slice that chicken thin, and get ready for this saucy dinner!
- Chicken breasts (boneless and skinless): The primary protein source in the dish, providing a lean and versatile base for the piccata.
- Flour (for dredging): Used to coat the chicken before frying, creating a crispy and golden exterior. It also helps thicken the sauce later.
- Garlic granules or garlic powder: Adds a rich and savory flavor to the chicken. Garlic complements the tangy and bright elements of the piccata sauce.
- Lemon pepper seasoning: Imparts a zesty and citrusy flavor to the chicken, enhancing its overall taste. This seasoning complements the lemony character of the sauce.
- Extra-virgin olive oil (for frying): Used to fry the chicken breasts, contributing to the dish’s flavor and providing a desirable texture to the exterior of the chicken.
- Shallot (diced): Adds a mild and sweet onion flavor to the sauce, enhancing its complexity.
- Garlic (thinly sliced): Works in conjunction with the garlic used in the chicken dredging, intensifying the overall garlic aroma in the dish.
- Chicken broth: Provides a savory and flavorful liquid base for the sauce, balancing the acidity from the lemon juice and wine.
- Lemon juice: Infuses the sauce with a bright and citrusy flavor, creating the signature piccata taste.
- Dry white wine (may substitute chicken broth): Adds depth and complexity to the sauce. The acidity and flavor from the wine complement the other ingredients.
- Butter (sliced into pieces): Contributes richness and creaminess to the sauce, creating a velvety texture and smoothing out the flavors.
- Lemon (thinly sliced): Adds both visual appeal and additional citrusy notes to the dish.
- Capers (rinsed): Introduces a briny and tangy element, cutting through the richness of the butter and providing a distinctive flavor to the sauce.
How to Store
Storing these is simple:
- Be sure to allow to completely cool before storing.
- We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
- Store rolls in an air tight container, or wrapped in foil.
- Both may be kept for up to one week, in the fridge.
Servings: 6 bowls of soup
Calories: 373kcal
Equipment
- Cutting board
- Cheese grater
- Soup pot
Ingredients
Ingredients for Broccoli Cheese Soup
- 4 Tbsp Butter
- 1 onion medium, diced
- 1 cup shredded carrots
- 5 cloves garlic shredded
- 4 Tbsp Flour
- 1 ½ teaspoon better than bullion garlic stock
- 1 ½ teaspoon better than bullion vegetable stock
- 4 cups vegetable broth
- 2 cups small broccoli florets
- 1 Bay Leaf
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Dried thyme
- 1 ½ cups Half and Half
- 1 ½ cups sharp cheddar cheese
- 4 oz Velveeta cheese
- Salt and Pepper to taste
- 1/8 teaspoon Cayenne Pepper optional
Ingredients for Broccoli Cheese Soup Topping:
- 1 cup medium broccoli florets
Instructions
Instrutions for soup
- Melt butter in a pot. Toss in carrot and onion and cook until soft and golden brown.4 Tbsp Butter, 1 cup shredded carrots, 1 onion
- Add in garlic, flour and bullion stock. Cook for about 2 minutes, stirring constantly.5 cloves garlic, 4 Tbsp Flour, 1 ½ teaspoon better than bullion garlic stock, 1 ½ teaspoon better than bullion vegetable stock
- Add in vegetable broth, bay leaf, nutmeg, thyme and small broccoli florets. Simmer for 10 – 12 minutes until the broth starts to thicken.4 cups vegetable broth, 1 Bay Leaf, ¼ teaspoon Ground Nutmeg, ½ teaspoon Dried thyme, 2 cups small broccoli florets
- Remove bay leaf. Add in half and half, Velveeta and shredded cheese. Stir until melted.1 ½ cups Half and Half, 1 ½ cups sharp cheddar cheese, 4 oz Velveeta cheese
- Season to taste with salt, pepper and cayenne.Salt and Pepper to taste, 1/8 teaspoon Cayenne Pepper
Instrutions for topping
- Steam medium florets until tender. Season with salt and pepper. Use to garnish the soup and add to the soup.1 cup medium broccoli florets
Nutrition
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 19g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1658mg | Potassium: 420mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5110IU | Vitamin C: 43mg | Calcium: 414mg | Iron: 1mg
Tried this recipe?Let us know how it was!
More soups to try!
- Spicy Turkish Red Lentil Soup
- Panera 10 Vegetable Soup
- Rotisserie Chicken Tortilla Soup
- Maple Bourbon Butternut Squash Soup
Gianne
The creamy texture combined with the rich, melted cheddar creates a flavor explosion in every spoonful. I could eat this soup every day and never get tired of it!
Anjali
Yum!! This soup was so comforting, cheesy, and delicious!! And serving it in a bread bowl really put it over the top!
Lauren
Broccoli cheddar soup is my go-to when ordering out, but this was even better. I am so happy now that I can make it at home with this recipe!!
Tara
This soup looks incredible in that bread bowl! Such wonderful and comforting flavors. Perfect for our snow day tomorrow.
Bruce and Dina Miller
Tara,
Thank you! Bruce is gonna make some more bread bowls this weekend! We love soup!
Dina and Bruce