Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Ingredients: extra cheddar; Olive oil for sautéing; 8 cups chicken broth (or water + chicken bouillon); 1–1 1/2 cups heavy whipping cream; 5–6 cups sharp cheddar cheese, freshly grated; crispy bacon; 4 Tbsp butter; 1/2 tsp smoked paprika; 1 tsp garlic powder; parsley or green onions; 1/2 onion; 1–2 Tbsp white vinegar or more to taste; 1 tsp onion powder; 4-5 cloves garlic; 2 carrots, shredded; 1/2 tsp dried thyme; 2 celery stalks; 1/2 tsp dried oregano; nutmeg Pinch; 3-4 cups broccoli florets; 1/4 cup all-purpose flour; sherry wine Big ol' splash of

0:000:00

Instagram Print

cream of broccoli cheddar soup with a touch of vinegar.

Ingredients

Scale

ingREDIENTS

broth and seasonings

finish and toppings

toppings (optional)

Method

1
Add oil to pan. Add onion, sauté until softened. Add garlic and cook about 30 seconds. Add butter and melt.
2
Sprinkle in flour and stir constantly for 1–2 minutes to cook out the raw flour.
3
Deglaze with a splash of sherry wine, scraping up any bits, then slowly add broth while stirring until smooth.
4
Add broccoli, celery, carrots, and all seasonings. Bring to a gentle simmer and cook 15–20 minutes, until vegetables are tender.
5
Lower heat and stir in heavy cream.
6
Add cheddar cheese a handful at a time, stirring until melted and silky. Finish with 1–2 tablespoons of white vinegar to balance the richness. Taste and adjust seasoning and vinegar.
7
Serve hot, (optional) topped with extra cheese, bacon, and parsley or green onions.

Filed underSoups & Stews

Keep cooking

Related recipes

French Onion Soup
Mushroom Soup
Olive Garden Minestrone Soup