Our creamy broccoli Cheddar soup recipe is extra shocking and packed with broccoli. It is made without flour and gets its thick, creamy basis from potatoes. This soup is lighter with calories and has the whole taste you would like to expect.
I love Broccoli Chedari soup, especially this one, which bypasses the flour and butter base, which is common in many other recipes. Instead of extra butter and flour, we use potatoes to condense our soup and make it creamy.
Even through these smart changes our soup is creamy, rich and incredibly delicious. For more creamy soups see our Fried cauliflower soupthis Potato soupand our Milky Vegetable SoupA number
The main components
- Broccoli. I like to use broccoli with this recipe stems. The stems (or stems) taste fantastic and mix well with potatoes to make this overwhelmed broccoli soup.
- Butter or olive oil. I like to make my onion and garlic with butter, but olive oil is great for this soup.
- Onions and garlic. I am quite generous with onion and garlic. I love one big sweet or yellow onion with four garlic cloves. You will make them until soft and sweet to taste gentle in the soup.
- Potatoes. One potato makes this soup super creamy, without traditional flour and butter ruke.
- Spices. The salt and pepper are mandatory, but you also need a pinch of red pepper flakes (or gochugaru), Dijon mustard and bay. These surround the taste of our soup.
- Broth. I use some light as our Homemade Veggie broth or chicken brothA number you can even use chicken bone broth add a little extra protein. I also made a lot of time with plain water. It works great and allows the smell of broccoli to shine.
- Cheese. I make about 2 cups of sharp sheddar cheese for a perfect stinky taste.
How to make broccoli chedari soup
I call this easy broccoli cheddar soup as preparation time is minimal. First cook roughly chopped onions and all the garlic cloves with butter or olive oil until soft and sweet. Then mix with potatoes, broccoli stalks (bouquets later playing, salt, pepper, red pepper flakes and one teaspoon Digon mustard. Cover everything with broth and cook until the competition.
Add bouquets of broccoli, cook until green and tender and mix the soup. I use my immersion blender to make everything easy. Because we returned to the bouquets of that broccoli, they are still bright green, making our soup beautiful.
Now that the soup is extremely creamy, we can add the remaining broccoli bouquets and cook until they are bright green and tender. This manner is the base of the soup green and creamy, and you still get some small bites of broccoli.
Mix very grated with acute Cheddar cheese and cream for extra creamy soup. And that’s the green cream broccoli cheddar soup. We love it.
Easy broccoli chedar soup
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Preparation
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Boil
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This broccoli chedari soup is packed with broccoli and extra cheese. It is made without flour and butter and gets its thick, creamy basis from potatoes. Looking for a broccoli while shopping for this soup that is sold with long stems. We cut the stems and make them with potatoes. After a quick mixture, the stems and potatoes turn into a delicious, creamy soup.
6 maintenance
Watch to make the recipe
You will need
1 large onion, finely chopped
4 medium garlic cloves, peeled and broken
2 tablespoons untreated butter or olive oil
2 pounds with broccoli stems
3/4 teaspoon of fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/8 and 1/4 teaspoon crushed red pepper flakes, skip if sensitive to spices
1 teaspoon Dijon mustard
1 medium-large potatoes, peeled and chopped
1 Bay Leaf
4 cups chicken broth, vegetable broth or water
1/2 cup cream if desired
2 cups (226 g) grated sharp cheddar cheese, 8 ounces
Thinly sliced chives to serve as if desired
Fish sauce:
Directions:
1Cut wreaths from stems. Set the broccoli stems aside and cut bouquets into small bites (Watch our video for reference). Throw bouquets in a bowl and set aside later.
2Grab the broccoli stems, cut from the bottom of each stem about 1 inch and give it up. Use vegetable peel to take away the hard outer layer of wastewater, then cut the stems into pieces of 1/2 inch.
BookletMelt the butter like a Dutch oven into a large basket on medium heat. When it has been melted, throw with onion and garlic cloves. Cook, sometimes mixing until the onion is soft and smell sweet, for about 5 minutes.
ThreeAdd chopped broccoli stems, potatoes, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard flakes (if used). Cook for two minutes, then add bay leaf and four cups of broth or water.
5Boil the soup, then go down to a low simmer. Cook, low-boiled until broccoli and potatoes are tender, for about 15 minutes.
6 years oldMix the bouquet of broccoli on the soup, cover with a lid and cook until they turn bright green and tender, 3 to 5 minutes. Adding bouquets in this step ensures that our soup remains green.
HaTurn off the heat, remove the bay leaf and mix the soup until a smooth immersion mixer. You can also use blender, but be careful mixing the soup into batches, do not fill over half and keep the cover tight. Hot fluids can cause to build a steam blender, and the top can go out.
HaPlace the basket to the burner and warm up on medium heat. Mix the remaining broccoli bouquets, again cover the basket and cook until they turn into bright green and tender, 3 to 5 minutes.
HaStir in cream and cheese. When the cheese melts in the soup, taste it, then adjust it with extra salt and pepper. For some poppers, add some pitches of fish sauce. Deliver to the top with scattered chics.
Adam and Junny tips
- Storage: Keep the remnant Broccoli Cheddar soup in the refrigerator in an airtight container for up to 4 days. Freezing is an option, but it risks to separate the soup. Freeze up to 1 month. Melt in the fridge overnight and warm it gently on Stovet, often mixing. If the soup stands out, the quick mixture can restore its fluency.
- Non-stems. If you can’t find broccoli with stems / stem yet attached, use 2 pound broccoli bouquets.
- Make soup greener. Even more vivid green color before planning the soup, add a few handful of children’s spinach leaves and let them slightly bend in the soup (30 to 45 seconds).
- Fish sauce. This is not necessary, but adds a pleasant taste like sauces and soups like this broccoli chedar soup. Two-three ducks are goodly seasoned with the soup. Think of a fish sauce like steroid salt. It doesn’t make the soup Fishy Fishy, but the taste is pop.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
295
Compound
Total fat
19.2 g
Compound
Saturated fat
11 g
Compound
Cholesterol
54.7 mg
Compound
Sodium
627.3mg
Compound
Carbohydrate
19.3 g
Compound
Dietary fiber
5.1 g
Compound
General sugar
5 g
Compound
Protein
14.4 g
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