Description
This Creamy Broccoli Cheddar Soup is a comforting and rich dish featuring fresh broccoli, sharp cheddar cheese, and a smooth, velvety texture. Enhanced with diced celery, carrots, and onions, the soup is simmered until tender and then blended to perfection. Crunchy homemade Parmesan croutons add the perfect finishing touch, making it an ideal meal for chilly days or a cozy lunch.
Ingredients
Units
Scale
Soup
- 2 large heads of Broccoli (30-32oz / 850-900g total)
- 4 cups / 1 litre Chicken Stock, plus more as needed
- 2/3 cup / 160ml Heavy/Double Cream, at room temperature
- 2 cups / 200g grated Cheddar cheese, plus more to serve if desired
- 1 large rib of Celery, finely diced
- 1 large Carrot, finely diced
- 1 medium Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp Butter
- 3/4 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Fresh Parsley, finely diced, to serve (optional)
Croutons
- 5oz / 150g Baguette, or other firm/thick bread
- 3-4 tbsp Parmesan cheese
- 2 tbsp Olive Oil
- Salt & Pepper, to taste
Instructions
- Prepare Vegetables: Remove the broccoli florets and slice them into bite-sized pieces. Trim off any tough or gnarly bits from the broccoli stem and finely dice the stem.
- Sauté Aromatics and Veggies: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the diced broccoli stem, onion, celery, and carrot. Fry the mixture until softened and lightly golden, then add the garlic and cook for an additional 1-2 minutes to release its aroma.
- Add Broccoli and Stock: Stir in the broccoli florets, pour in the chicken stock so it just barely covers the broccoli, and season with salt and pepper. Lower the heat, cover with a lid, and simmer for about 20 minutes or until the broccoli is fork-tender.
- Make Croutons: While the soup simmers, dice the bread into large bite-sized pieces and spread them on a large greaseproof baking tray. Drizzle with olive oil and season with salt and pepper. Toss in Parmesan cheese and sprinkle more on top. Bake in a preheated oven at 180°C (350°F) for around 10 minutes or until the croutons are deep golden and crisp. Keep an eye on them to avoid burning.
- Blend Soup: Once the broccoli is tender, turn off the heat. Use a hand blender to puree the soup until smooth and thick. This texture helps the cheese melt better into the soup.
- Add Cream and Cheese: Stir in the heavy cream, then add grated cheddar cheese gradually, stirring well to melt before adding more. Adjust the seasoning as needed. If the soup is too thick, add more chicken stock a splash at a time to reach the desired consistency.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley, extra cheddar cheese if desired, and the crispy Parmesan croutons. Enjoy warm.
Notes
- Croutons are optional and can be substituted with any firm bread like ciabatta or sourdough. Adjust baking time based on crouton size.
- The soup is best enjoyed thick initially to help the cheese melt evenly, but you can thin it with additional stock if preferred.
- Use sharp or mature cheddar for stronger flavor, but mild cheddar works as well.
- Store cooled soup tightly covered in the refrigerator for up to a few days. Reheat gently on the stovetop or microwave in short bursts.
- Soup can be frozen; thaw overnight in the fridge before reheating.
- Calorie estimate is based on the whole recipe divided by 5 servings without croutons.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
