Broccoli And Cheddar Cheese Soup
Andrea Potischman
Jan 22, 2025
Broccoli and cheddar cheese soup is a childhood favorite of mine. And if it came in a bread bowl it got elevated to the greatest soup on earth. My six-year-old self was a sucker for anything with cheese that was served in a bowl carved out of a loaf of country bread. It’s funny, even at a young age, I appreciated a good presentation. Soup, of any kind, is soothing, nourishing, and satisfying, it is the ultimate winter comfort food and many will argue, that it’s also good for the soul. I believe that.
The History of Soup
Soup has been a staple to mankind’s diet since the prehistoric era when it was called porridge. The word “soup” derives from the Latin word “suppare” meaning soaking. “Suppare” describes a dish that was once made from vegetables and meat and soaked in liquid as it cooked (soup). Later, in the 18th century, soup was being served in restaurants. It is from classic French cuisine that many modern-day soups have developed.
Medieval cookbooks such as Le Viandier and Le Menagier de Paris include several recipes for pureed vegetable soups. But it was not until the 19th century that eating creamed vegetable soups, with velvety-smooth texture, became a popular part of classic French cuisine. In creamed soups, the vegetables are bound together with flour and enriched with cream (and sometimes egg) creating what almost feels like a warm hug on the inside going down.
Broccoli
Broccoli, a true nutritional superstar, is often served in creamed soups like this one. Low in calories and high in vitamins A, C, and K, minerals potassium, calcium, and iron. Broccoli is also a great source of both fiber and antioxidants. As a member of the cruciferous vegetable family (like cauliflower, Brussels sprouts, kale, and cabbage), broccoli is believed to contain anticancer agents like indoles and quercetin.
Broccoli had been popular in Italy for centuries, but unknown in the United States until the early 20th century. In the 1920s, two Italian immigrants, Stephano and Andrea D’Arrigo, established Andy Boy, a successful vegetable business in southern California. One of the vegetables they brought with them from Italy was broccoli which is how broccoli became popular in America.
Campbell Soup Company
In 1990, Campbell’s soup company introduced their most successful soup in 55 years, condensed Cream of Broccoli, with the “Get President George Bush to Eat Broccoli” recipe contest. When the soup launched, Campbell Soup Company published a recipe booklet of broccoli dishes prepared using their soup. This soup was so popular, that Campbell’s soon followed with other broccoli soup variations, including; broccoli cheese soup, chicken broccoli cheese soup, and cream of chicken and broccoli soup.
Soup recipes, like this broccoli and cheddar soup, are a winter staple in my house. Not only is it a great recipe for busy weeknights, but it’s loaded with vegetables and it’s a top contender for winter comfort food on a chilly night.
Broccoli And Cheddar Cheese Soup
Ingredients:
- 5 tablespoons unsalted butter, divided
- 1 large yellow onion, finely chopped
- 3 cloves garlic, grated
- Kosher salt and freshly ground pepper to taste
- 2 pounds broccoli, florets cut into 3 inches pieces
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable stock
- 1 cup whole milk
- 1 cup half-and-half
- 6 ounces mild cheddar cheese (I use Clover Sonoma Organic ), grated, plus more for garnish
Directions:
- Place a large stock pot over medium heat. Add 2 tablespoons of butter and when melted add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in the broccoli, and season again with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, about 6-8 minutes. Transfer the broccoli mixture to a medium mixing bowl and set aside.
- Heat the remaining 3 tablespoons of butter in the same pot over medium heat. Add the flour and whisk constantly, cooking until the mixture has turned a pale golden brown, about 2 to 3 minutes.
- Gradually whisk in the stock and stir until completely smooth and there are no lumps. While continuing to whisk, slowly add the milk, followed by the half-and-half. Bring to a simmer and stir in cheese and most of the broccoli mixture, reserving about 1 cup for serving.
- Reduce the heat to low and simmer until the liquid has thickened and reduced slightly and the broccoli is completely tender about 25 to 30 minutes.
- Remove the soup from the stove and carefully pour the soup into a Cuisinart, fitted with a blade attachment. Pule the soup on/off to purée until smooth. Season soup to taste with salt and pepper.
- To Serve: Divide the soup among the serving bowls. Top with remaining 1 cup of reserved broccoli, more grated cheese, and some freshly ground pepper.
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