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
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!!