Pixicook
LoginGet Started
    HomeRecipesSoupCreamy Broccoli and Cheddar Soup
    recipe image

    Creamy Broccoli and Cheddar Soup

    clock-icon45 minutes
    author-image
    Author
    Pixicook editorial team

    Discover the richness of vegetables with our Creamy Broccoli and Cheddar Soup. We’ve harnessed the full flavor of broccoli by enhancing its natural taste, avoiding the blandness that often accompanies vegetable soups.

    Ingredients for Creamy Broccoli and Cheddar Soup

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Broccoli, florets chopped, stems trimmed and sliced

    0 lb

    Substitute chevron-down

    Medium Onion, chopped

    each

    Substitute chevron-down

    Garlic Clove, minced

    teaspoons

    Substitute chevron-down

    Dry Mustard Powder

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    pinches

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Low-Sodium Chicken Broth

    cups

    Substitute chevron-down

    Baby Spinach

    0 oz

    Substitute chevron-down

    Sharp Cheddar Cheese, shredded

    0 oz

    Substitute chevron-down

    Parmesan Cheese, grated

    0 oz

    Substitute chevron-down

    Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Creamy Broccoli and Cheddar Soup

    1. Sauté Base

    Melt butter in a large Dutch oven over medium-high heat. Once foaming, mix in broccoli, onion, garlic, mustard powder, cayenne, and 1 tsp salt. Sauté until fragrant, about 6 minutes.

    2. Simmer Broccoli

    Stir in 1 cup water and baking soda. Bring to a simmer, cover, and cook until broccoli is tender, about 20 minutes, stirring once.

    3. Add Liquids

    Pour in chicken broth and an additional 2 cups water. Bring to a simmer over medium-high heat.

    4. Wilt Spinach

    Add in spinach and cook until wilted, roughly 1 minute.

    5. Puree Soup Part 1

    Transfer half the soup to a blender. Add half the cheddar and Parmesan and blend until smooth, about 1 minute, then move to a bowl.

    6. Puree Soup Part 2

    Repeat blending process with the remaining soup.

    7. Reheat

    Return blended soup to the Dutch oven and heat over medium until hot. Adjust the thickness with additional water if needed. Season with salt and pepper.

    Variations

    Wild Mushroom and Thyme Soup

    Swap out the broccoli for a mix of wild mushrooms and add fresh thyme. You could use a splash of white wine to deglaze after sautéing the mushrooms and aromatics.

    Creamy Cauliflower and Gouda Soup

    Replace broccoli with cauliflower and cheddar with smoked gouda. The smokiness of the gouda will add depth to the soup.

    Spicy Butternut Squash Soup

    Substitute broccoli with roasted butternut squash and add a touch of cream for richness. Incorporate spices like cumin, coriander, and a bit of cayenne for heat.

    Protein Additions

    Garnish with crispy pancetta or bacon bits to introduce a salty crunch. Stir in shredded rotisserie chicken for added protein and to make the soup a complete meal.

    Creamy Spinach and Parmesan Soup

    Replace the broccoli with fresh spinach and use Parmesan cheese for a sharper flavor profile. Add a squeeze of lemon juice at the end to brighten the soup.


    Comments (0)

    Add your comment...

    Explore More Soup recipes

    Explore More Collections

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Cucumber Salad with Garlic ginger and soy

    Easy Salad