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Broccoli Cheddar Soup

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Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

 
Broccoli cheddar soup will forever make me think of those cold college nights when my friends and I would head to Panera to eat copious amounts of soup in bread bowls. It was one of those college activities we did since Panera was super inexpensive, pretty delicious and one of the only restaurants open past 8pm in our teeny-tiny college town. I’ve been wanting to recreate one of my favorite college memories for as long as I can remember, so when I came across this Broccoli Cheddar Soup recipe from TK member Crystal, I knew it was mine for the taking.  

Let’s get started, shall we?

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

You’ll need to steam some broccoli (I’ll admit I totally forgot this step and it turned out great!), finely dice some onions, and shred two different types of cheeses: extra sharp white cheddar and extra sharp yellow cheddar.  

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Next you’re going to add the broccoli to a food processor and pulse until it’s the consistency of a meal. 

In a large stock pot, melt the butter and add the onion. You’ll want to cook them until they’re translucent. Mine took 5 minutes or so. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Then add the 2 tablespoons of flour and mix with the butter and onion mixture. You’ll create a bit of a roux. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Next up, add the cream and milk, being sure to stir constantly. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Then the beef stock. 

I had some vegetarian friends coming over so I opted for vegetarian stock; it worked wonderfully. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

After you’re done mixing in the milks and broth, gently stir in the pulsed broccoli 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And then the yellow cheddar …

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And then the white cheddar …

Are you getting excited yet? 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Mix it all together and then do a little taste test. I actually ended up adding about a handful extra of each of the cheese. I was going for extra cheesy! 

Add some salt and pepper if you feel like it needs it. Mine needed about a teaspoon of salt and pepper. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

If you don’t feel like doing the bread bowl thing, then your soup is totally ready to be served. 

If you do, grab the bread. I used a whole wheat sourdough. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Cut a circle in the top of the bread. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

And take out the center, creating a bowl. 

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Ladle the soup into the center of the bread bowl until it’s full.

 
 
 
Tasty Kitchen Blog: Broccoli Cheddar Soup. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Crystal (uumom2many).

Top with a small handful of cheese … and dinner! 

This soup was everything broccoli cheddar should be: it’s rich, thick, savory, and cheesy beyond belief, which makes it perfect for those cold nights we have in our near future.  

Thanks again to TK member Crystal, for this delicious tasting soup. 

 

Printable Recipe

Broccoli Cheddar Soup

See post on uumom2many’s site!
3.25 Mitt(s) 8 Rating(s)8 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 58 votes, average: 3.25 out of 5

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Difficulty: Easy

Servings: 8

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Description

Soup so thick it sticks to a spoon. Tastes like liquified Broccoli and Cheese. This recipe makes 2 liters of soup. Enough for a big hungry family.

Ingredients

  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Finely Chopped Onion
  • 2 Tablespoons Flour
  • 2 cups Beef Broth Or Bouillon
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 1-½ cup Extra Sharp White Cheddar Shredded
  • 1-½ cup Extra Sharp Yellow Cheddar Shredded
  • 4 cups Steamed Broccoli Pulsed Into A Meal

Preparation Instructions

Melt butter in a large stock pot. Add onion and cook slowly until limp. Stir in flour and cook for 3 minutues, stirring. Slowly add the stock, milk and cream, alternating until all are combined. Heat to boiling, stirring frequently. Stir in the cheese and broccoli (see note below). Keep stirring until the cheese is completely melted. Add salt and pepper to taste.

The longer this soup sits, the thicker it gets, until you end up with a soup that won’t fall off a spoon.

Note: to prepare the broccoli, steam until tender and pulse in a food processor until you get a meal-like consistency.

 
 
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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

40 Comments

Comments are closed for this recipe.

Mila on 12.30.2011

YUM! This looks fabulous!!!!

Nicholas on 10.30.2011

For those that find any soup or gravy “grainy” when thickened with a roux. You have to add the fluid slowly. This give the roux time to absorb the fluid and not separate giving you a grainy taste. Try adding the broth a half a cup at a time, always works for me.

Shanna on 10.29.2011

Yup. Grainy and loose. Wish I’d read the comments first. I’m thinking more cream, thickened first, then add milk and less broth. Take it off the heat and slowly blend in cheeses. I will try it again.

Deb on 10.27.2011

Something I like to do with bread bowls is, after scooping them out, brush with melted butter and place in the oven for a bit. It helps them to not get soggy and wow, does that bread taste good with the crispy interior and soup or chili flavor.

Stacie on 10.27.2011

The directions leave out that you need to remove it from the heat and let cool slightly before adding the cheese. I too did the same thing and was sick that I had a pot full of grainy soup. Someone mentioned not boiling… you still need to bring to a boil to have the roux and the milk thicken. After it boils slightly, you are golden. Ugh, back to the grocery store.