This broccoli cheddar soup recipe is made with tender broccoli florets in a creamy cheesy broth.
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This savory broccoli cheddar soup is a creamy, comforting dish with three kinds of melted cheese and tender broccoli.
In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.
With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.
In a small bowl, whisk the cream and cornstarch.
Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.
Garnish with additional cheese and serve immediately.
You can use whole milk but the soup won’t be as rich, you may need extra cornstarch for thickening.
For a stronger cheese flavor, use extra sharp cheddar cheese.
Leftovers should be tightly covered and stored in the refrigerator for up to 4 days. Do not freeze.
Serving: 1.25cup | Calories: 469 | Carbohydrates: 11g | Protein: 16g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 741mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1726IU | Vitamin C: 56mg | Calcium: 428mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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