November 11, 2020

Broccoli and Cheddar Soup

This broccoli cheddar soup is pure comfort food. Rich, creamy, and of course cheesy, with plenty of fresh broccoli

Both the broccoli stems and the flower are used in this recipe to ensure that none of the healthy goodness of the broccoli is wasted. The broccoli flower is cut into small florets, that provide colour and texture to the finished soup while the stems are cooked separately then puréed smooth and added into the soup, providing an extra boost of creaminess and broccoli flavour.

A little dry mustard, paprika and nutmeg provide just the right hint of flavour and pair beautifully with the creamy cheese base.

A delicious fall soup for lunch that is hearty enough for a light dinner with a salad and some crusty bread.

Broccoli and Cheddar Soup

Pure comfort food. Rich, creamy, and of course cheesy, with plenty of fresh broccoli

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: lunch, Soup

Cuisine: Canadian

Keyword: cheesy, comfort food, creamy, Fall and winter soups, quick and easy soups, vegetarian soups

Servings: cups

Calories: 337kcal

Equipment

Stock pot or Dutch Oven

Ingredients

1 Tbsp unsalted butter
1 medium yellow onion finely chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups vegetable stock
2 cups half and half
2 fresh broccoli, head and stems
2 carrots peeled and grated/shredded
1/4 tsp paprika
1/2 tsp dry mustard
1/4 tsp black pepper
1/8 tsp grated nutmeg
2 cups white cheddar cheese grated
salt to taste

Instructions

Trim the stems off the broccoli heads.
Separate the broccoli heads, or flowers into small florets and set aside.
Peel the stems and cut into chunks. Steam or boil until just tender, then purée with a bit of the cooking liquid until smooth in a blender, or with a hand held immersion blender. Set aside.
Peel and chop the onion and peel and grate or shred the carrot.
Add 1 Tbsp butter to a Dutch oven or stock pot and heat over medium heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add the 1/4 cup of butter, once it has melted add the flour and stir together. Cook mixture about 1 minute, stirring frequently. Add the dry mustard and paprika and stir through.
Slowly whisk in 1/2 the vegetable stock. Continue to slowly add in the remaining stock and the half and half, whisking as you do so to ensure break up any lumps.
Let cook for another minute or two, whisking frequently.
Whisk in the in the reserved purée from the broccoli stems .
Reduce the heat to low and add the broccoli florets and grated carrot, stir to combine.
Let the soup simmer about 10-15 minutes or until thickened and broccoli is fork tender.
Add more stock or some water to thin the soup as needed.
Purée the soup to your preferred texture in a blender, or using a hand-held immersion blender.
TIP: For a more chunky texture, with lots of whole broccoli florets, remove a few ladles of the florets before you purée, then add them back into the soup.
Stir in the grated cheddar a handful at a time to melt, and incorporate into the soup.
Add the grated nutmeg and pepper, taste, and add salt if needed.
Serve with freshly ground pepper and extra grated cheese on top.