Broccoli Soup with Cheddar Cheese

 Broccoli Soup with Cheddar Cheese

Originally published November 2021. Revised January 2024

 

Broccoli soup infused with rich cheddar cheese creates a velvety texture and an indulgent taste, making it a luxurious comfort food. By prepping the majority of the ingredients in advance, particularly on a convenient Sunday, the process of whipping up this soup upon returning home becomes incredibly effortless. This versatile recipe caters to various dietary preferences, offering options for both gluten-free and vegetarian preferences, while also doubling up as a delightful dinner when served in sourdough bread bowls, adding a delightful twist to the meal. Making a larger batch ensures there are ample leftovers, perfect for a delicious lunch the following day, guaranteeing you get to savor this delightful soup more than once.

 
  1. Butter: Provides richness and flavor to the soup base.
  2. Carrots: Add natural sweetness and depth of flavor, enhancing the overall taste of the soup.
  3. Onion: Offers a savory base note and depth of flavor to the soup.
  4. Garlic: Adds aromatic complexity and a savory element to the soup.
  5. Flour: Used as a thickening agent to create a creamy consistency in the soup.
  6. Roasted Garlic Bouillon and Vegetable Bouillon: Enhance the soup’s savory flavor profile and provide a depth of taste.
  7. Vegetable Broth: Forms the liquid base of the soup, imparting rich flavor from the vegetables.
  8. Broccoli: The star ingredient, providing texture, nutrients, and the main flavor profile of the soup.
  9. Bay Leaf: Infuses a subtle herbal aroma and taste to the soup.
  10. Nutmeg: Adds warmth and depth to the flavor profile, complementing the broccoli and cheese.
  11. Dried Thyme: Offers earthy and herby notes to the soup, enhancing its overall taste.
  12. Half and Half: Adds creaminess and richness to the soup without making it overly heavy.
  13. Sharp Cheddar Cheese: Contributes a robust, tangy flavor and melts smoothly, enhancing the soup’s creaminess.
  14. Velveeta Cheese: Known for its excellent melting properties, it adds creaminess and helps bind the soup together.
  15. Salt and Pepper: Seasonings that enhance the overall taste of the soup.
  16. Cayenne Pepper (optional): Provides a subtle kick of heat, balancing the flavors, though this is optional based on personal preference for spice levels.
 
 

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
  • Store in an air tight container, or wrapped in foil, thightly.
  • May be kept for up to one week, in the fridge
Broccoli Cheese soup in a sourdough bread bowl with a spoon and white napkin

Broccoli Soup with Cheddar Cheese

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: American
Keyword: broccoli, cheddar cheese, soup
Servings: 6 bowls of soup
Calories: 373kcal
Author: Bruce and Dina

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!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

  1. Gianne Reply

    5 stars
    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!

  2. Anjali Reply

    5 stars
    Yum!! This soup was so comforting, cheesy, and delicious!! And serving it in a bread bowl really put it over the top!

  3. Lauren Reply

    5 stars
    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!!

  4. Tara Reply

    5 stars
    This soup looks incredible in that bread bowl! Such wonderful and comforting flavors. Perfect for our snow day tomorrow.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Tara,

      Thank you! Bruce is gonna make some more bread bowls this weekend! We love soup!

      Dina and Bruce

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