Recipes Soups Vegetable Soups Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

Broccoli-Cheddar Soup is rated 3.8 out of 5 by 5.
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Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 4

You can’t go wrong with soup and a sandwich. Pair this warming vegetable soup with our Sausage and Cheese Panini.

Ingredients:

  • 2 Tbs. olive oil
  • 1/2 yellow onion, cut into 1/2-inch dice
  • 1 garlic clove, finely chopped
  • Kosher salt, to taste
  • 1 lb. broccoli, cut into 1-inch florets
  • 3 cups chicken or vegetable stock
  • Freshly ground black pepper, to taste
  • 1/2 cup spinach leaves
  • 1 Tbs. light beer
  • 6 oz. white cheddar cheese, grated
  • 2 Tbs. finely grated Parmigiano- Reggiano cheese,
      plus more for garnish
  • 2 pinches of cayenne pepper

Directions:

In a Cuisinart soup maker and blender over medium heat, warm the olive oil for about 5 minutes. Add the onion, garlic and a few pinches of salt. Cook, using the stir function occasionally, until the onion is aromatic and tender, 8 to 10 minutes.

Increase the heat to high. Add the broccoli, stock, a few pinches of salt and black pepper and bring to a simmer. Continue to cook, using the stir function occasionally, until the broccoli is tender, about 10 minutes. Remove about 1 cup broccoli from the top of the blender and let cool.

Add the spinach, beer, cheddar, the 2 Tbs. Parmigiano-Reggiano and the cayenne to the blender. Using a towel, hold the lid down and blend on the highest setting until the soup is pureed.

Cut the reserved broccoli into 1/2-inch pieces. Pour the soup into warmed bowls and garnish with Parmigiano-Reggiano and the broccoli pieces. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Ver easy & very tasteful I made the soup first time & it's taste delicious.
Date published: 2013-06-03
Rated 4 out of 5 by from great soup this is a real great recipe. love making it in my soup maker; i wish also that i could get nutritional info on this plus other recipes that you put out. most are great tasting, but for those who are watching those fat,charbs,proteins, and fiber number it would by nice.
Date published: 2012-03-07
Rated 3 out of 5 by from Something amiss The flavor was good, but the consistency was off. I used Tillamook medium cheddar and it did not completely melt, leaving the soup runny with strings of chewy cheese. I cooked this in a soup pot and then pureed in my food processor, so maybe there was something off in my process.
Date published: 2012-01-26
Rated 3 out of 5 by from Pretty Good, healthy soup I used frozen Green Giant Valley Fresh Steamers chopped broccoli because it was easier than chopping myself. I used my Vita-Mix blender to make it. Instead of taking out 1 cup of the broccoli mixture, I recommend taking out half to make a more chunky soup. It was too thin the other way. The flavor was good and the soup was adequate. Probably not a man-pleaser recipe, though. The cheese in it was good both as an ingredient and as a topping. Seemed like it was missing something - maybe chicken? bacon bits? some other flavor or ingredient would have helped it out some. If you are trying to eat healthfully and like broccoli and cheese, you will like this soup.
Date published: 2012-01-13
Rated 4 out of 5 by from Great Saturday Soup! This soup quicks quickly! You can use yellow cheddar if you like. I added chopped turkey bacon bits to my finished product. Do not stir the soup prior to taking out the 1 cup of broccoli..
Date published: 2012-01-08
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