Creamy Broccoli and Cheddar Cheese Soup

Cold, rainy days and long winter nights call for comfort food.  Big bowls of steaming soup and homemade bread is my idea of a perfect, heart-warming meal.  This creamy broccoli and cheddar cheese soup certainly falls under that category, and can even be made in just 30 minutes, perfect for those busy weeknights!

Essential Ingredients

Creamy soups are often associated with lots of cream and butter, but this soup has neither. Plain milk and extra-sharp cheddar cheese are blended with the puréed broccoli and potatoes and the result is a silky, wholesome soup that is not only healthy and good for you, but also very satisfying.

To make the creamy broccoli and cheddar cheese soup you will need:

1. Broccoli florets
2. Red onion or shallot
3. Potatoes
4. Milk
5. Stock
6. Sharp Cheddar cheese
7. Extra virgin olive oil
8. Lemon
9. Salt, pepper, ground mustard

Variations, Substitutions and Optional Add-Ins

This creamy broccoli and cheddar soup is in regular rotation in my house during the cold months.  Each time I prepare it, I make it a bit different.  Here are a few suggestions for ingredient substitutions and optional additions:

• Potatoes:  Instead of using two Yukon gold potatoes, I sometimes use a can of cannellini beans
• Onion: You can also use a leek, which will add some sweetness to the soup
• Additional Vegetables:  For an even more substantial soup, add a small carrot and a celery stalk – the flavor profile of the soup will not change
• Stock:  To make the soup vegetarian, replace the chicken stock with vegetable stock
• Fresh Herbs: These are completely optional, but if you have some fresh chives or mint, you can add them to the soup just before serving

 5 easy steps to a healthy broccoli soup:

1. Sauté the onion over medium heat. While the onions are cooking, cut the broccoli into small florets and the potatoes into cubes
2. Add the broccoli and potatoes to the pot, along with the stock and seasoning. While those are cooking, grate your cheddar cheese
3. Using an immersion blender (or, a regular blender) purée the soup until smooth
4. Stir in the milk and the cheese, add the lemon juice, taste and adjust the seasoning
5. Garnish with the reserved cheese, some bread croutons and a drizzle of olive oil before serving

What to serve it with

A good loaf of homemade bread, like my favorite bread in a pot, is the perfect accompaniment to this delicious broccoli soup. If you don’t have the time to make your own, a store-bought loaf of bread or, a good baguette will be just fine.

If you want to make this soup even more irresistible, serve it with some homemade croutons, they add such a great texture to the soup. To make them, tear two thick pieces of bread into bite size pieces, toss them with plenty of olive oil, salt and pepper and then toast them in a hot skillet until golden brown.

This delicious broccoli soup, topped with crispy croutons, is sure to please even the pickiest eater in your family.  Make a big batch of this soup, enjoy it throughout the week, or freeze the leftovers to enjoy later!

If you love soups, you might want to check out this roundup of some of my favorite soups! 

5.0 from 1 reviews

Creamy Broccoli and Cheddar Cheese Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A delicious and satisfying vegetarian soup, perfect for cold, winter days

Author: Marilena Leavitt

Recipe type: Winter Soup

Serves: 4

Ingredients

• 3 TBSP. extra virgin olive oil
• 1 medium onion, diced
• 1 lb. (about 6 cups) broccoli florets
• 3 cups chicken stock (low sodium) or vegetable stock
• 2 small Yukon gold potatoes, peeled and cut in small pieces
• ½ tsp. sea salt
• ¼ tsp. freshly ground pepper
• ½ tsp. ground mustard
• ¼ tsp. turmeric (optional)
• ½ cup whole milk or, half and half
• 1 cup extra-sharp cheddar cheese, grated
• 1-2 TBSP. fresh lemon juice
• -- pinch of red pepper flakes (for topping - optional)
• -- fresh chives (for topping - optional)
• -- bread croutons (for topping - optional)

Instructions

1. Set a medium pot over medium heat and add the olive oil. Stir in the onion and cook for a couple of minutes until softened. Separate the broccoli florets, cut them into smaller pieces if they are large, and add them to the pot.
2. Next, add the stock, the cubed potatoes and the seasoning. Bring to a boil, then, reduce the heat to medium-low. Cover the pot and cook for 15 minutes. Test the potatoes to make sure they are fully cooked.
3. Turn off the heat, uncover the pot and let the soup cool for a few minutes. Pour the soup into a blender, (or use an immersion blender) and purée until smooth.
4. Return the blended soup to the pot. Reheat gently over medium heat, until everything is heated through.
5. Stir in the milk and ¾ of the grated cheddar cheese. Cook very gently, until the cheese is melted. Add the lemon juice, taste, and adjust the seasoning. You will probably need a little more salt and pepper.
6. Divide among four bowls. Sprinkle with the remaining cheese, top with croutons, a drizzle of extra virgin olive oil and serve.

Notes

-- If you are using broccoli with its stalks, remove the outer layer of the stalks with a vegetable peeler. Separate the stalk from the florets and then cut the stalk into small pieces, which you can sauté along with the onions
-- To store the leftovers, place in an airtight container and refrigerate for 4-5 days.

3.5.3240