Description

This Broccoli and Cheddar Soup is a comforting, creamy bowl of goodness loaded with tender broccoli, savory aromatics, and a melty blend of cheddar and Parmesan cheese. Simple to make and incredibly satisfying, it’s perfect for weeknight dinners, meal prep, or whenever you’re craving cozy comfort food.

Ingredients

2 tablespoons butter
1 small onion, diced
1/2 cup celery, thinly sliced
1 cup matchstick carrots
3 cloves garlic, minced
2 cups broccoli florets, roughly chopped
4 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cups heavy cream
2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
3 tablespoons water
3 tablespoons cornstarch

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Instructions

In a large pot or Dutch oven, melt butter over medium heat. Sauté onion, celery, carrots, and garlic for about 5 minutes until slightly softened.
Add broccoli, salt, white pepper, crushed red pepper, and oregano. Pour in chicken stock and bring to a boil.
Once boiling, reduce heat to medium-low and simmer for about 10 minutes, or until broccoli is tender.
Stir in heavy cream and bring back to a gentle simmer.
Lower heat and gradually add cheddar and Parmesan cheeses, stirring constantly until melted and fully combined.
In a small bowl, whisk cornstarch and water until smooth. Stir into the soup and cook over low heat, stirring constantly, until thickened.
Serve hot, garnished with extra cheese, fresh parsley, or croutons if desired.

Notes

For a smoother texture, use an immersion blender to partially blend the soup.
Make it vegetarian by swapping chicken stock for vegetable broth.
Add cooked bacon or shredded chicken for a heartier version.