Sometimes on cold winter days, you just want a hearty, rich bowl of soup to warm you up and put a smile on your face. Look no further than the broccoli Cabot cheddar soup, which makes a quick and easy meal that is sure to hit the spot. Our recipe is cheesy and delicious yet loaded with fresh broccoli. If you're looking for a meatless soup that is still hearty enough to make a great meal, this broccoli cheddar soup recipe is a must-try! Be sure to leave us a review with your thoughts on the recipe and any tips or ideas on how to give the dish a personalized twist!
A helpful tip is to add 2 cups of peeled and diced potatoes to make the soup thick and filling. The tender potatoes will combine with the Cabot Sharp Cheddar for a flavor combination reminiscent of a loaded baked potato. The 3 cups of chopped or sliced broccoli will provide fresh veggies to the soup for a dish that is satisfyingly healthy and filling. Our broccoli cheddar soup is great on its own or you can pair it perfectly with a sandwich for a hearty lunch combination.
Make sure to rate the dish and leave us your comments and reviews. If you have any ideas on how to give the recipe a little twist, feel free to share your ideas with other broccoli cheddar soup lovers! At Cabot, we're dedicated to providing high-quality dairy products and we won't rest until our customers are completely satisfied with our recipes. We believe that our award-winning cheddar cheeses make all the difference when cooking up a hearty bowl of broccoli cheddar soup, and we can't wait to hear how you enjoyed the dish!
2 tablespoons Cabot Salted Butter
2 cups peeled and diced boiling potatoes (about 2 medium)
½ cup chopped onion
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (14 ½ - ounce) can chicken broth (about 2 cups)
2 cups milk
3 cups broccoli (chopped florets and thinly sliced stems)
8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
Pinch of lemon zest
Salt and ground black pepper to taste
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
MELT butter over medium heat in a large saucepan. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
ADD flour and cook, stirring, for 2 minutes longer.
STIR in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
REMOVE from heat and stir in cheese. Add lemon zest and season with salt and pepper.
I made quite a few changes to the base recipe. I added garlic and used a mix of half and half and whipping cream along with the milk to make it thicker. I used more chicken broth as well, 2 cans instead of just 1. When everything except the cheese is in the pot, I use an immersion blender to blend it all up instead of having bits of broccoli, potatoes, and onions floating in there so that it is all smooth. I added more Extra Sharp Cheddar Cheese, 16 oz, and I was able to almost double the recipe so that leftovers could be had the next day. The base recipe was good, but this is much better. :) My family loves it and always want more, and I serve it with a good crusty bread. It is a very hearty soup!
Really delicious recipe and pretty easy to make! It was a huge hit with the family.
This soup was delicious!! I got my two kids who don't like broccoli to have 3 servings! and now they want more. I added a clove of a garlic when i was cooking the onions, and it really made the soup pop. oh, be careful with how much you salt. I will be making this soup again :)
This is a very good recipe. I would sauté the onions alone and parboil the potatoes until fork tender as they were a little too firm for my liking in the soup. 5 minutes suated with the onions was not quite enough for us but otherwise very good.
First time I made broccoli cheddar soup and I used this recipe. Delicious!!