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broccoli cheddar soup

Broccoli Cheddar Soup

Revathi Palani
Broccoli Cheddar Soup Bread Bowl, a perfectly rich, creamy and ooey gooey soup to warm you up in this cold winter weather, made with the love of broccoli.
Prep Time 2 minutes
Cook Time 43 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 2

Ingredients
  

  • 4 Tbsp Butter (½ stick)
  • ½ medium Onion (finely chopped)
  • 3 Tbsp All purpose flour
  • 1 ½ Cups Milk
  • 1 ½ Cups Vegetable Broth (Low Sodium)
  • ½ tsp Salt (adjust per taste)
  • ½ tsp Freshly ground black pepper (adjust per taste)
  • tsp Ground Nutmeg
  • 2 Cups Broccoli florets (heaping)
  • ¾ Cup Borden® Cheese Finely Shredded Sharp Cheddar Shreds + more for garnish
  • ¾ Cup Borden® Cheese Finely Shredded Mild Cheddar Shreds + more for garnish
  • 2 Round Crusty Bread

Instructions
 

  • First, melt the butter in a pan and add the chopped onion. Saute until the onion turns translucent.

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    soup soup
  • Now, add the all purpose flour to the pan and saute the flour until nicely golden brown.

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  • Slowly add the milk and keep stirring continuously until mixed well without any lumps.

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  • Add the vegetable broth and mix well. Add the salt, pepper and nutmeg, and mix well. Reduce the flame to medium-low and simmer for 20 minutes until the raw flavor of flour is gone and the mixture thickens.

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    soup soup
  • Now add the broccoli florets to the mix and continue to cook for another 20 minutes until the broccoli is cooked through. Turn off the flame.

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    soup soup
  • Using an immersion blender, puree the soup.

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  • Finally, add the cheese to the soup, and mix well until combined. Taste the soup and add more salt / pepper, as needed. Also, add hot water to adjust the consistency of soup, per your desire.

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  • Now, take a round crusty bread and slice off the top. Using a spoon/knife, gently scoop off the inside and shape it in the form of a bowl.

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    soup soup
  • Ladle the hot soup into the bread bowl, garnish with the cheese shreds and serve immediately.

    broccoli cheddar soup

Notes | FAQ

- If you don't have an immersion blender, let the soup mixture to cool down to room temperature. Then use a regular blender / mixer to pulse the soup. Return it to the pan and warm it through.
- Roughly puree the soup. You should get some small pieces of broccoli while eating. It should not be blended completely smooth like a baby food.
- I used a combination of sharp and mild cheddar for balanced flavor. You can use as per your choice.
- You can use the scooped out bread portion to make bread crumbs for later use.