Cheddar Cheese Soup with Broccoli

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  • 6 tablespoons butter
  • 2 1/2 pounds fresh broccoli, stems and florets separated and chopped into bite-sized pieces
  • 1 large yellow or red onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh herbs (thyme, dill, oregano or parsley)
  • 1/2 cup white wine
  • 1/4 cup all-purpose flour
  • 5 cups chicken or vegetable stock
  • 1 cup whipping cream
  • 3 cups packed, grated extra-sharp Cheddar cheese (about 12 ounces)


Melt butter in a large, heavy pot over medium-high heat.
Add broccoli stems and onion. Sauté until onion is translucent, about 6 minutes.
Add garlic, salt, pepper and herbs and sauté for 1 minute.
Add wine, stir and allow wine to cook down until almost evaporated.
Add flour and stir well to coat vegetables. Do not let flour burn. Cook for 1 minute.
Add stock and stir, then add cream and stir. Bring just to a simmer, stirring frequently, and add broccoli florets.
Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
Turn off heat. Slowly add cheese in small batches until combined, stirring well after each addition.

Recipe from Central Market Shoreline - Culinary Resource Center
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