Broccoli and Cheddar Soup Recipe (2024)

I always chop a carrot into my broccoli soup because the colors look kind of sad otherwise. And the mildly sweet and stealthy carrot flavor really sets off the broccoli while keeping the cream from overpowering the soup.Don't forget the nutmeg.

I made this twice, once with with whole milk since that is what I had on hand and cabot hunters x cheddar (again, what I had on hand) and otherwise complied with the recipe and it was just ok. Second time, I made it with half and half and bought premium cave-aged english cheddar (15 months) per the recipe, and added a carrot and half a russet potato after reading comments. It was superb. Really the best. Blended as soon was broccoli was tender, in 15 minutes rather than 25.

also! I added a potato and pureed to ensure it had plenty of body despite having no half and half. omg it's so good I cannot stop eating it.

Because I wanted to make this soup healthier...Brown up some bacon before step #1. Removed the bacon with a slotted spoonSaute onions and garlic in bacon renderings (skip the butter in step #1)Throw 'em bacon bits on top your soup when serving.

Fabulous flavor! The only additions that I made were 1 tsp Colman's English Mustard and 1/4 red pepper flakes. Did eliminate the addition of more salt at the end.

For those of you that wonder if the recipe is good as written without changing it... it is good. My chicken broth is homemade. The only way to go.

I made a half recipe of this. I only had 12 oz broccoli, so I halved all the liquid ingredients. I also subbed whole milk for half and half and I skipped the roux step. I used the recommended 3 TB butter at the beginning and then dumped in an extra 2 TB with the broccoli. It was good, maybe too rich so I would leave out the second 2TB of butter. I used the very cheapest sharp orange cheddar I could find and nobody died.

This is a wonderful soup. Angostura Bitters really help bring it alive. Add to any cream style soup for a serious boost to flavor and savoriness.

update. it was very good with subbing 2 cups broth plus 2 tbsp butter plus a hunk of gruyere for half and half! I just love Alison Roman!

I short-cut the process by skipping the flour roux. I just added the broth to the pot after the broccoli was tender in step 2, simmered 25 minutes, puréed the soup, then added the cheese and half and half at the end, stirring until melted and heated through. If this affected the taste, we didn’t notice as we thought it was great, and it was plenty think enough for our tastes.

I halved the recipe and used whole milk in place of half and half as well as frozen broccoli florets in place of fresh, and it was chock full of broccoli, shockingly flavorful and rich—exactly what I wanted this cloudy day. I’m positive the recipe must be lovely as written, but I’ll continue to sub whole milk in the future.

Made this one tonight per directions except no salt/pepper in step 7. I would advise everyone to do the same. I'm a salt fiend and what was added in steps 1 and 2 along with the cheese was plenty of salt even for me.Excellent soup! My wife and I both loved it.

Hey Patty I've made this for years and I add Dry English Mustard. I like the idea of Red Pepper and will try that today. Enjoy

I added a few handfuls of fresh spinach and a little parsley towards the end of the cooking process. It made the soup look bright green. I also added a can of white beans to make it more substantial/nutritious. Neither spinach nor beans affected the taste much. This soup is delicious.

Does the soup freeze well? I want to double the recipe and freeze some for later.

I was looking for a warming meal to make with what I had in the fridge on this cold and rainy Los Angeles evening, and this recipe fit the bill. It's not a showstopper and I wouldn't go out of my way to make it again but it's a solid template for a an easy weeknight soup. Needs a little acid; hot sauce or a squeeze of lemon both work well.

I made this yesterday and it was absolutely delicious. I changed a couple things based on the comments and the availability of my ingredients. I only had half the broccoli needed so I added cauliflower and spinach to make up the difference (still very broccolish). And added a can of drained and rinsed cannelloni beans. Used a strong sharp cheddar and some smoked cheddar. Yummy! I think the can of cannelloni beans made it really creamy when I mixed it up with the immersion blender. So good

This was delicious! I used frozen broccoli and added a bag of frozen spinach (since when are frozen vegetables 12 oz bags vs 16 oz?). I also used two onions and some carrots, per others’ recommendations. I added more broth to compensate, but used the original amounts of cheese and half & half. The result is creamy but more veggie-forward, and very good. My 10 yo told me to never lose this recipe!

Made the recipe exactly as written - no subs bc it's the first time we made it. We thinned it with water the next day. It's good to keep some broth on hand if you live in a dry climate and need to do this when reheating. Soup was delicious. I liked it's rich consistency the first day...and the health benefits of it being thinned with water on the next days.

Used the basic recipe here, plus ideas from others and my own experience, I made a super yummy soup, and cleaned out some odds and ends from my veggie drawer at the same time (a handful of cremini mushrooms, a carrot, and two leaves of leftover kale).Halved the recipe. Instead of sautéing the veggies, oven-roasted all, w/olive oil. Used a 50/50 blend of 1/2 & 1/2 and whole milk.Add’l seasoning: Angostura bitters, Worcestershire sauce, red pepper flakes. Added roasted pepitas to toppings.

Worked for a Saturday brunch in Late February. I used a bag of frozen broccoli and added some fresh parsley.

This was a delicious soup! Nice and comforting to come home to after work. I made as directed except with the addition of a carrot and medium white potato thrown in when the broccoli is added to the onion. I cheated and used a 2-pound bag of frozen broccoli and it turned out well. Next time I’ll add a little more stock to accommodate addition of potato and carrot.

This is a delicious rainy winter day soup. But, jeez! 6 tbls butter, 2 cups ½ &½, 8 oz cheese, ¼ flour! Why is Lipitor not on the ingredients list?! I dice a potato or add a can of rinsed white beans after sautéing onions & 4-5 cloves garlic in 2 tbls olive oil, 1 tbls butter. Then I add broccoli & a scant tbls of flour, not bothering to remove the veg, adding veg broth, 1¾ c low fat milk, ¼ c ½ &½. Cheese goes in after pulverizing. It's still plenty rich, slightly decadent. No one dies.

Had some leftover asparagus and hollandaise sauce in the fridge, which made a nice addition this time I made the recipe. Perfect for a blustery late winter dinner.

Made a half batch and we still didn’t eat the leftovers! Don’t make more than half. Don’t use heavy cream. Didn’t add extra veggies this time and that was fine.

Easy and versatile recipe - came out deliciously! Heeded comments re:how much it made and halved it. Also used a touch less cheese. It’s delicious, and I’ll be making it again.

I added a bit of worstershireshire sauce and it was a great way to add a little more depth to the flavor.

This is one of those recipes that require no changes or substitutions. It was easy to prepare, cook, and lovely to serve. Serve it with crusty bread and it warms up the body and soul. Perfect with a glass of Chardonnay.

This soup is delicious as long as you really follow the recipe with all the 1/2 and 1/2 and good aged cheddar. It is not great leftover, however, so next time I might make a half recipe.

I wound up having closer to 3 lbs. of broccoli, which made the flour unnecessary (unless you opt to use milk instead of half and half). The results looked identical to the picture here.