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Broccoli Cheddar Cheese Soup

5 from 7 votes

Broccoli Cheddar Cheese Soup - A thick, creamy, delicious, flavorful soup with carrots, broccoli and sharp cheddar cheese.

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Bodacious Broccoli Cheddar Cheese Soup | www.savingdessert.comWe had a discussion and it was agreed that this recipe could not be called “plain old Broccoli Cheese Soup.”  It needed a little something extra to describe how truly wonderful it is.  Bodacious, as defined by Dictionary.Com means “remarkable, outstanding, bold, impressive, and excellent.”  We felt it was an appropriate name for such a thick, creamy, delicious, flavorful soup with cheesiness galore.  Thus was born Bodacious Broccoli Cheddar Cheese Soup.

 

Bodacious Broccoli Cheddar Cheese Soup | www.savingdessert.com

I dug out my very old recipe (hand written on a recipe card) for broccoli cheddar soup and gave it a tune-up, a facelift, and a makeover.  Served in a bread bowl or coffee cup, it’s all good.  The broccoli is front and center with just a little hint of heat from the cayenne.  The cheese is sharp, creamy and rich, the carrots are soft but not mushy, and the broth is exceptional.  Bodacious = seriously delicious.

 

 


Bodacious Broccoli Cheddar Cheese Soup | www.savingdessert.com

My husband insisted I give this recipe a proper name because it is well deserved.   We don’t eat a lot of creamy soups but this is worth the splurge.  If you have more than four people enjoying this soup, you may want to double the recipe.  Somebody will want leftovers 🙂

 

Bodacious Broccoli Cheddar Cheese Soup | www.savingdessert.com

 

Broccoli Cheddar Cheese Soup

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Course: Soup
Author: Tricia
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5 from 7 votes
A thick, creamy, delicious, flavorful soup with carrots, broccoli and sharp cheddar cheese

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium white onion diced
  • 2 medium carrots peeled and julienned
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium vegetable broth or stock
  • 4 cups chopped broccoli florets
  • 1 ½ teaspoons dry mustard powder
  • â…› teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • 2 cups half & half or use whole milk or a combination of 1 cup milk and 1 cup heavy cream
  • 8 ounces extra-sharp cheddar cheese grated
  • 4 ounces American cheese cubed
  • 1 green onion sliced thin for garnish
  • Bread bowls for serving if desired

Instructions

  • In a large dutch-oven or soup pot add the butter and olive oil and heat on medium until melted. Add the diced onion and carrots. Sauté just until just tender.
  • Add the salt, pepper and flour to the cooked vegetables. Cook and stir for a few minutes scraping the bottom of the pan until a fond starts to form. Gradually whisk in the vegetable broth scraping up the bottom of the pan. Add the dry mustard, cayenne, (if using) bay leaf and broccoli. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer for 10 minutes.
  • Add the half-and-half to the soup and increase the heat to medium. Once simmering add both cheeses, stirring until completely melted. Reduce the heat to low, cover and heat for about 10 minutes or until the carrots and broccoli are very tender.
  • Ladle into soup bowls or bread bowls and garnish with additional grated cheddar and sliced green onions if desired.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 371kcal | Carbohydrates: 17g | Protein: 14g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 838mg | Potassium: 438mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4756IU | Vitamin C: 58mg | Calcium: 398mg | Iron: 1mg

Pin to your favorite soup board!

Bodacious Broccoli Cheddar Cheese Soup | www.savingdessert.com

We’re luckier than most when the hurricane took a right and headed out to sea.  We’ve had days of rain and wind, but no major problems.  This soup was perfect for a rainy weekend indoors and will be on our rotation again soon.  Hope you’ll give it a try.  Thanks so much for stopping by!  Have a wonderful week 🙂

Tricia

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48 Comments

  1. Julie G

    5 stars
    I made this for dinner tonight after a weekend away for the holiday. Prepped everything this morning and when it came time to begin it was a breeze. This soup is excellent!!

    I doubled the recipe so I could freeze some for a later date. The texture was spot on…not too thick and not too thin, just right. I like the addition of carrot for a bit of sweetness. I didn’t have half and half on hand so I used equal parts of whole milk and heavy cream, which worked out fine.

    I love these tried and true recipes with basic ingredients I typically have on hand for an easy delicious meal.

    Thanks for another keeper, Tricia!

    Reply

  3. Terry Covington

    I made this for dinner recently for me and my mom, and wanted to let you know how wonderful it was! I particularly liked it because it doesn’t require a blender or anything fancy in order to turn out great! Thank you!

    Reply

    • Tricia Buice

      Thank you so much for commenting Terry. We thought it was terrific too 🙂 I loved the texture with little chunks of broccoli. Thanks so much for reading and trying our recipes. Hope you have a wonderful holiday season!

      Reply

  9. Pam

    Bodacious is one of my fave words, and your broccoli cheese soup sounds and looks bodacious for sure! This would definitely be a hit here and is perfect for these cooler days. Way to go, Tricia!

    Reply

  11. Susan

    Wow, this soup is definitely splurge-worthy! So beautiful in the bread bowl too. A perfect soup for watching our green and gold Packers play football 😉

    Reply

  15. Monica

    Oh my – do I want to dig a big spoon into that! You’ve got me wanting to go out and get some sourdough bread boules right now! : ) I don’t eat enough creamy/cheesy soups but it’s not because I don’t want to, believe me! This looks most definitely worth the splurge. And I can almost feel that good feeling I get when I eat something hearty and totally satisfying like this, with no regrets…

    Reply

    • Tricia Buice

      Thank you Monique. I thought about trying to make the bread myself – but my list was long and there is always so much to do! I adore baking so maybe someday. This was a sour dough bowl – so good!

      Reply

  17. cheri

    Hi Tricia, glad that you didn’t have too much trouble with the hurricane, was thinking about you when we were watching the news. Broccoli soup is my favorite of all soups, love that you cut the veggies in little pieces. Beautiful presentation!!!

    Reply

    • Tricia Buice

      Thank you Cheri – hope you are getting some fall like weather there in Phoenix. I cut the vegetables into “spoon-size” chunks – they cooked faster and were easy to eat. Yummy stuff!

      Reply

  18. Dom

    oh wow, I have just this moment finished photographing a pumpkin and corn chowder served in a homemade bread bowl!!! I love your cheddar broccoli soup… I think brassicas and cheese go so well together and I love the way you’ve done it here… nice work!

    Reply

    • Tricia Buice

      Everything you make is gorgeous Angie! We don’t eat much cheese anymore – or meat for that matter. But every now and then I just need something cheesy! Have a great week!

      Reply

  23. Chris Scheuer

    Only you could make broccoli soup look beautiful Tricia! I love the name and loved learning the meaning of bodacious! I agree, it’s not run your run of the mill boring broccoli soup, for sure!

    Reply

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