This Broccoli Soup is a comforting and delicious soup that is both creamy and cheesy! This soup is packed with flavor and nutrients, and is sure to be a hit with the whole family. The cream and cheese adds a richness to the soup, while the broccoli, carrots, and potatoes provide a nice boost of vitamins and minerals. This soup is easy to make and can be on the table in no time. Perfect for a chilly evening or a quick lunch-- this soup is sure to satisfy!
Course Main Course, Side Dish, Soup
Cuisine American, Healthy, Vegetarian
Keyword broccoli soup, creamy broccoli soup
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 8servings
Calories 259kcal
Author Chelsea Lords
Cost $8.87
Ingredients
1tablespoonolive oil
1cup each:carrot and onion, diced (2 carrots; 1 onion)
1tablespoonminced garlic(3-4 cloves)
2-1/2cupsunpeeled and chopped gold potatoes(3 medium potatoes--Note 1)
8cupscoarsely chopped broccoli(2 large bunches--Note 2)
ONION AND CARROT: In a large pot over medium-high heat, add oil and sauté onion and carrot for 4 minutes until softened. Add garlic and sauté for an additional 30 seconds.
COOK BROCCOLI AND POTATOES: Add broccoli, potatoes, chicken broth, and salt and pepper to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Bring to a boil, then reduce the heat to medium cover the pot, and cook for 20 minutes or until the vegetables are tender (easily pierced with a fork).
BLEND: Use an immersion blender to puree the soup or blend in two batches. (See Note 5 for tips on blending hot soup.)
FINISH: Carefully remove the lid of the blender and pour the soup back into the pot. Stir in half and half, then add cheese a handful at a time, stirring between each addition to melt. Add ground mustard powder. Taste and adjust seasoning, adding more salt and pepper if needed.
SERVE: Ladle the soup into bowls. Drizzle with some half and half and/or add extra cheese on top. For an additional flavor, add bacon on top. Serve with crusty, warm, buttered bread and enjoy!
Video
Notes
Note 1: Potatoes: We recommend using golden potatoes in this soup. These potatoes have a delicate skin that does not need to be removed, simply wash them and coarsely chop into 1-inch pieces before measuring for this recipe. If using russets instead, peel first.Note 2: Broccoli: This recipe uses about two large heads of broccoli. Coarsely chop and pack in measuring cups for accurate measurement. It's fine to use some of the stems too!Note 3: Cheese: Use a good quality, sharp Cheddar cheese here. Grate the cheese fresh from the block for the best melt and flavor, rather than using pre-shredded cheese. After grating the cheese, gently pack in measuring cups for accurate measurement. Why sharp Cheddar? This indicates a more aged cheese that will deliver a richer flavor.Note 4: Half & Half: This is a dairy product made of equal parts whole milk and light cream. It's typically found near cream or milk. Alternatively use 1 cup cream OR make your own half and half by adding 1/2 cup cream and 1/2 cup whole milk.Note 5: Blending soup: If you decide to use a regular blender, please keep in mind the following tips to avoid any accidents or injuries:
Use a blender that is specifically designed to blend hot liquids. This will ensure that the blender can handle the heat and will not crack or break.
Let the soup cool slightly before blending. This will reduce the chance of the blender lid blowing off or the soup splattering everywhere.
Work in batches. Divide the soup into smaller batches and blend them separately. In this recipe, we blend the soup in two separate batches.
If your blender doesn't have a ventilated lid, you can remove the central piece of the lid, cover the hole with a kitchen towel and blend.
Be cautious when removing the lid from the blender and when pouring the blended broccoli soup back into the pot. Steam is released and can burn you!