Easy Broccoli Cheddar Soup - Spoon Fork Bacon https://www.spoonforkbacon.
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BY JENNY PARK · PUBLISHED: OCT 20, 2024
A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a
sourdough bread bowl or with a side of crusty bread for dipping. This soup is the
ultimate comfort food!
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I love Broccoli Cheddar Soup (and soup season in general). It’s such a classic soup
and it reminds me of childhood. I remember when I was in junior high going to
Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup
(in a bread bowl) always hit the spot!
Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s
super �avorful and has the perfect balance of a salty, cheesy soup base with loads
of perfectly cooked broccoli goodness!
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�. Place large pot over medium heat and melt butter. Add onion and sweat, about
5 minutes.
�. Add �our to butter and onion mixture.Stir together and cook for about 2
minutes. This will remove the raw �our �avor.
�. Stir in chicken stock and season generously with salt and pepper. You want to
make sure that no �our lumps are left after adding the stock.
�. Add celery and broccoli.
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�. Stir together and bring to a boil. Reduce heat to medium-low. Let simmer until
vegetables are tender, about 15 minutes.
�. Stir in milk and continue to simmer until soup is thick enough to just coat the
back of a wooden spoon, 2 to 3 minutes. The soup should still have a thinner,
‘soupy’ texture.
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�. Remove pot from heat and stir in cheddar in small handfuls, waiting until
cheese melts to add more cheese. Adding the cheese slowly will help to create a
smooth soup in the end.
�. Continue to add more cheese to the soup until the soup has thickened and has
a smooth velvety texture. Season with salt and pepper and top with more
cheddar. Serve.
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• cutting board
• knife
• liquid measuring cup
• dry measuring cups
• cheese grater
• pot
• wooden spoon
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Our broccoli cheddar soup recipe is very easy to make but there are a couple
important factors to make it successfully.
• Make sure you’re grating your own cheese and not using pre-shredded cheese! Pre-
shredded cheeses have anti-caking agents in them for preservation and causes the
end product to be gritty!
• It’s important to remember that low and slow for adding the cheese is key. Remove
the pot from the heat and add the cheese in small handfuls. Removing the pot from
the heat will ensure your soup doesn’t separate, while still maintaining enough
heat to melt the cheese.
• Also make sure the added shredded cheese fully incorporates and melts into the
soup before adding more. This will guarantee the soup stays creamy and smooth. If
the cheese is added too quickly you run the risk of your soup becoming gritty.
Why? Because we really wanted the focus to be on the broccoli and the
cheddar…that’s why it’s called broccoli cheddar soup! It’s such a delicious and
classic combination of �avors we didn’t want anything “�ghting” the �avors if that
makes sense.
Just add 1 peeled and diced carrot to the
onion and celery (making a mirepoix) OR peel and cut 1 carrot into julienne strips
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and add them to your soup when you add the broccoli!
Our soup can be made up to 3 days ahead of time, stored in an airtight container in
the refrigerator.
To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup
occasionally to ensure it heats back up evenly. It’s important that the soup comes
back up to temperature slowly so that it stays thick, creamy and smooth. Reheating
the soup too quickly can make the soup gritty and lose its body.
If you �nd that your soup still gets too thin after its been heated scoop 1/2 cup of
the warm soup into a small bowl and whisk together with 1 1/2 teaspoons
cornstarch until smooth. Pour mixture back into the pot, stir together and simmer
until soup slightly thickens.
We really don’t recommend freezing this recipe because the consistency will be very
thin and the texture will be off (gritty) once it’s thawed and heated back up. The
cornstarch slurry trick also doesn’t work nearly as well for when the soup has been
frozen.
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Our favorite way to serve this soup is to ladle it into a crusty, sourdough bread bowl!
The last bits of the soup absorb into the inner crust of the bowl and it’s so
satisfying to tear away pieces of the soup soaked bread bowl and scarf them down
as you �nish up the soup.
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4.96 from 103 votes
A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread
bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!
RECIPE BY
prep time: 5 MINS cook time: 25 MINS total time: 30 MINS
servings: – 6 + people
soup
5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose �our
2 cups chicken stock
1 celery stalk �nely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste
garnish
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1 cup shredded cheddar
�. Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
�. Whisk in �our and cook for about 2 minutes.
�. Stir in chicken stock and season generously with salt and pepper.
�. Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low.
Let simmer until vegetables are tender, about 15 minutes.
�. Stir in milk and continue to simmer until soup is thick enough to just coat the back of a
wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
�. Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts
to add more cheese.
�. Season with salt and pepper and top with more cheddar. Serve.
~1 1/2 quarts
This Broccoli Cheddar Soup recipe is really simple but there are a couple important factors
in making it successfully.
• It’s important to remember that low and slow for adding the cheese is key. Remove the
pot from the heat and add the cheese in small handfuls. Removing the pot from the heat
will ensure your soup doesn’t separate, while still maintaining enough heat to melt the
cheese.
• Also make sure the added shredded cheese fully incorporates and melts into the soup
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before adding more. This will guarantee the soup stays creamy and smooth. If the cheese
is added too quickly you run the risk of your soup becoming gritty.
Our soup can be made up to 3 days ahead of time, stored in an airtight container in the
refrigerator.
To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup
occasionally to ensure it heats back up evenly. It’s important that the soup comes back up
to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too
quickly can make the soup gritty and lose its body.
If you �nd that your soup still gets too thin after its been heated scoop 1/2 cup of the warm
soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth.
Pour mixture back into the pot, stir together and simmer until soup slightly thickens.
NUTRITION FACTS
Calories: 445kcal Carbohydrates: 17g
Protein: 21g Fat: 33g
Saturated Fat: 20g Cholesterol: 97mg
Sodium: 524mg Potassium: 414mg
Fiber: 1g Sugar: 8g
Vitamin A: 1263IU Vitamin C: 35mg
Calcium: 547mg Iron: 1mg
CUISINE: American
KEYWORD: broccoli cheddar, soup
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COURSE: dinner, lunch, Soup
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and
recipe developer. One of her favorite foods is donuts. #sfbJENNY
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Salmon Recipe (with Soy Glaze)
OCTOBER 20, 2024 / 42 COMMENTS
4.96 from 103 votes (74 ratings without comment)
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GINA
OCTOBER 22, 2024 AT 2:54 PM
I love it it’s so creamy and delicious
It’s a keeper for me!
REPLY
MAXETTE
OCTOBER 21, 2024 AT 2:28 PM
Very Quick and easy. Great �avor
REPLY
REGINA
SEPTEMBER 21, 2024 AT 8:10 PM
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Very good and simple recipe. Doubles perfectly for a big family. I subbed shredded carrots
for celery, and did 50/50 half and half and whole milk. Otherwise, everything was spot on
and fam loved it!
REPLY
JSAN
AUGUST 27, 2024 AT 7:12 PM
Good recipe. Yummy and sooo simple
REPLY
MICHELLE
JULY 23, 2024 AT 7:08 PM
It is SOOO good & sooo cheesy. I am obsessed. I did add sliced carrots, and will take it
easier on the salt next time (thats my fault lol) but overall 10/10 go-to recipe and so easy
REPLY
KAITREN
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JULY 16, 2024 AT 6:33 AM
So yummy!! My favorite broccoli and cheddar soup recipe! Will be making again
REPLY
JACK
JULY 10, 2024 AT 2:01 AM
This is ridiculous. There isn’t enough liquid to ‘boil’ or even simmer if you follow the
instructions. It’s basically a paste already at that step. If you add more stock, it becomes
too watery in the end after you’ve also added the milk.
REPLY
JENNY PARK
JULY 10, 2024 AT 10:22 AM
Hi Jack. This recipe actually isn’t ridiculous, it’s very good and solid. Seems like there
may have been some missteps while you were making it.
REPLY
SHERRY
MARCH 12, 2024 AT 7:26 PM
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Easy and so good….Yumm
REPLY
DEBRA
JANUARY 25, 2024 AT 10:07 PM
I made this tonight and it was absolutely awesome!! Easy and delicious!! will de�nitely
make again!!
REPLY
ELIZABETH
JANUARY 08, 2024 AT 3:56 PM
Today I had a craving for broccoli cheddar soup and I had all the ingredients to make it.
I’m so glad I found this recipe! I followed it exactly and it was delicious. I’m saving this
recipe to use again.
REPLY
CHRISTY
OCTOBER 18, 2023 AT 5:38 PM
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have always loved broccoli soup but have never made..
�rst timer and turned out very good.. thanks for the recipe
REPLY
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