Islander Broccoli and Cheddar Soup
Warm up with a comforting bowl of Islander Broccoli and Cheddar Soup, a vibrant twist on the classic creamy favorite. This hearty recipe features tender broccoli florets blended into a velvety base of rich cheddar cheese, heavy cream, and a hint of nutmeg for subtle warmth. A touch of garlic, sautéed onions, and a homemade roux give the soup its luscious texture, while the option to customize its consistency—from chunky to smooth—makes it perfect for any preference. Ready in just 45 minutes, this quick, crowd-pleasing dish is ideal for weeknight dinners or an elevated cozy lunch. Serve with crusty bread or crackers for an unforgettable pairing. Perfect for fans of cheesy, broccoli-packed comfort food!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.125 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onion, sliced (optional for garnish)
- Crusty bread or crackers (optional, for serving)
Instructions
Heat a large pot over medium heat and add the butter. Once melted, sauté the diced onion until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute, stirring constantly.
Sprinkle in the flour and stir to create a roux. Continue cooking and stirring for 2 minutes to cook off the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Increase the heat to medium-high and bring the mixture to a gentle simmer.
Add the broccoli florets to the pot. Lower the heat to medium-low and cook for 15 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier soup, only partially blend; for a smoother soup, blend completely. Alternatively, transfer the soup in batches to a countertop blender and return it to the pot.
Pour in the heavy cream and stir well to combine. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and incorporated.
Season the soup with nutmeg, salt, and black pepper. Taste and adjust to your preference.
Ladle the soup into bowls and garnish with a sprinkle of sliced green onion, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 7677 mg | 334% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1887 mg | 145% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
