Broccoli-Cheddar Soup

Is there any better combination than broccoli and cheese? Top this quick and easy soup with a generous pinch of grated cheddar—comfort in a bowl.

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  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds broccoli, thick stems peeled
  • 4 cups chicken stock
  • 3 cups water
  • 8 ounces shredded white cheddar cheese

How to make this recipe

  1. In a medium heavy pot, heat the oil over medium heat, then stir in the onion, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the broccoli, stock and water and simmer, partially covered, until the broccoli is tender, 15 to 20 minutes.

  2. Puree the soup in batches in a blender and return it to the pot. Stir in 6 ounces of the cheese, then season the soup with salt and pepper to taste. Divide the soup among six soup bowls and top with the remaining cheese.

Contributed By Photo © Ian Knauer Published March 2014

508144 recipes/broccoli-cheddar-soup 2015-02-24T02:41:56+00:00 Ian Knauer fall|winter|soups-and-stews|6|fast|vegetarian|web-exclusive|weeknight-dinner march-2014 recipes,broccoli-cheddar-soup 508144

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