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!
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Ingredients
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 (14½ – 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
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Directions
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.
Calories: 446
% Daily Value
Total Fat: 29g
45%
Saturated Fat: 18g
90%
Cholesterol: 87mg
29%
Sodium: 1162mg
48%
Carbohydrates: 24g
8%
Dietary Fiber: 6g
24%
Protein: 25g
Calcium: 654mg
65%
4.9 out of 5 stars (based on 11 reviews)
No Title
October 4, 2020
I just made this soup tonight for dinner! It was delicious! I doubled the recipe and I used about a 1/2 tsp of crushed garlic. I also added a little bit of Creole seasoning. My son loved it!
Carol K.
June 22, 2020
I made this for the first time today. It was simply amazing!!! I added 2 things to the recipe that gave it a little more flavor: 6 finely chopped fresh garlic cloves + 1/4 teaspoon of red pepper flakes. This soup is amazing – a meal in itself. The Cabot Cheddar makes it FIVE STAR!
Deece
February 1, 2020
Broccoli Cabot Cheddar Soup. We are in love with this soup, so easy to make with delicate flavor. It is a go-to winter favorite from now on. Thanks
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January 4, 2020
Would give more than 5 stars if I could. Made this soup last night and my husband said "it's a keeper". He was right. Easy to make once you get all the ingredients ready. Delicate flavor and very hearty. Great way to get your veggies. Yum and thanks!
Cialynne
March 7, 2015
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!
Lisa
November 23, 2014
Really delicious recipe and pretty easy to make! It was a huge hit with the family.
Cooker101
April 16, 2014
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 🙂
Patti Garrigus
February 6, 2014
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.
Heidi
February 16, 2013
First time I made broccoli cheddar soup and I used this recipe. Delicious!!
Lois DeLong
December 22, 2012
Wow! What a hit this was with my family. We love Cabot products
Anonymous
November 15, 2009
This recipe ROCKS for broccoli cheese lovers!
