The reward of growing a vegetable garden is using your fresh produce in delicious garden-to-table meals. This broccoli and cheddar cheese soup is much easier to make than you might think. Learn how to use your garden-fresh broccoli to make this delicious, nourishing soup.
How to make broccoli and cheddar soup
I knew I'd hit the jackpot when I made this broccoli and cheddar soup for the first time.
My husband, who is not really a soup lover, actually told me that this soup, served with a big hunk of crusty French bread with some melted cheese on top, would be enough for dinner some night.
Coming from my meat-and-potatoes guy, that's high praise.
Homemade Broccoli and Cheddar Soup
The wonderful thing about soups is that they are generally pretty easy and quick to make. This one is no exception.
If you need to stretch a meal for an extra mouth or two, soup is an easy and inexpensive way to do it.
This delicious recipe takes about half an hour to whip up, yet it tastes like you spent all day over a hot stove.
Before you begin cooking
I like to chop all the vegetables and measure out all the spices before I begin. That way I know I have everything I need, and there's no last minute, frantic scramble trying to find the jar of tarragon in my spice cabinet.
Plus I don't have to worry about the roux (the butter and flour mixture) scorching while I measure out the next ingredient.
This recipe will make four servings, depending on how big your version of "serving size" is.
Hubby and I had a big bowl each, so in our house it made two big servings.
Feel free to double this if you really like soup or if you have more mouths to feed.
How to make this easy, homemade broccoli and cheese soup
You'll find the ingredients and the directions below, but first, here are step-by-step photos, directions and tips so you can make this soup like a pro.
Start by chopping the onion, garlic and broccoli. Measure the spices and seasonings, and grate the cheddar cheese.
Melt the butter in a heavy pan. Add the chopped onions and saute over medium heat until the onions are translucent. This might take as long as ten minutes.
Add the minced garlic and cook for another minute. Garlic cooks much faster than onions so it doesn't need to cook as long. Don't let it burn.
Sprinkle the flour over the butter and onions, and whisk it together so there won't be any lumps.
No whisk? You can use the bottom of a fork instead.
Cook the roux (the fancy name for the butter and flour base) for several minutes so the flour won't taste raw, but be careful not to burn it.
Add the cream and whisk it again.
Heat to bubbling, then whisk in the chicken broth or stock.
Homemade chicken stock will be the most flavorful, of course, so use it if you have some! You can find out how to make chicken stock here, and you can freeze it or pressure-can stock or broth for use later in this soup or in other dishes.
I used homemade turkey stock for this batch of soup, which is made just like chicken broth, but with turkey bones.
Add the spices, bay leaf, salt and pepper to the mixture.
By the way, don't leave out the tarragon. I know it's not a commonly-used spice, and I know it's a bit expensive. But I've tried this soup without it and it truly makes a difference - without tarragon the soup was bland and lackluster.
Add the tarragon!
Next, simmer the soup for about 20 minutes over low heat, stirring occasionally.
If you're using fresh broccoli, add it now and simmer for another 20-25 minutes. When I use frozen broccoli it doesn't need to cook as long, just until the broccoli was tender.
Remove the bay leaf and let the soup cool a bit.
Then put the soup into your blender and mix for a few seconds. You can blend the soup in small portions if needed.
Don't puree it, but blend long enough to chop the broccoli into bits. The final texture is up to you, but it's prettiest if you leave small pieces of the broccoli.
Return the soup to the saucepan and add the shredded cheese, stirring well while it melts into the soup.
Serve with a handful of grated cheddar cheese on top of the bowl.
Better use a big bowl - this soup deserves a big serving!
Broccoli and cheddar soup ingredients
1/4 onion, diced
1 clove of garlic, minced
1/8 cup flour
2 cups of chicken broth or stock
3/4 cup whipping cream (you can substitute half and half, or whole milk if desired)
1 bay leaf
2 teaspoons dried tarragon
1/8 teaspoon nutmeg
salt and pepper to taste
2 cups of broccoli, fresh or frozen, chopped fine
1 cup grated cheddar cheese (sharp or extra sharp is best)
Melt butter in a heavy saucepan.
Add the diced onion and cook over medium heat until the onions are translucent, about ten minutes. Add the minced garlic and cook for another minute.
Sprinkle the flour over the onions and butter and whisk together to avoid lumps. Cook this for a few minutes so the soup won't have a "raw flour" taste.
Whisk in the cream and heat to bubbling. Whisk in the chicken broth.
Add the spices, bay leaf, and salt and pepper to taste. Simmer for 20 minutes or so, stirring occasionally.
Add the broccoli and continue simmering for another 20-25 minutes until the broccoli is tender. (Less time is needed for frozen broccoli.)
Remove the bay leaf, and let the soup cool a bit.
Put the soup in the blender and blend to desired consistency, in batches if necessary. Return soup to saucepan, add shredded cheese and stir while the cheese melts.
Serve soup with a handful of grated cheddar cheese on top of the bowl.
Enjoy!
You'll find more Garden-to-Table soup recipes here:
Cream of Asparagus Soup
Roasted Tomato Soup
French Onion Soup
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