Broccoli Cheddar Soup Recipe

We definitely got a violent shove into winter this year and it’s dang cold already, so you know I’m making eating soup, just like this broccoli cheddar soup recipe. I’m not a huge fan of the cold, but on the plus side it is soup season!

We’re a soup family and I think just by looking at my website you’ll be able to notice that pretty quickly. This broccoli cheddar soup recipe is actually a remake from one I did like 10 years ago. The broccoli cheddar soup picture was dark and just needed a refresher, so here we are!

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Broccoli Cheddar Soup Recipe

1 stick of unsalted butter
1 peeled and small diced yellow onion
6 finely minced cloves of garlic
3 thinly sliced leeks, rinsed
1 cup of all-purpose flour
6 heads of trimmed fresh broccoli
128 ounces of chicken stock
2 cups of heavy whipping cream
2 pounds of shredded cheddar cheese
sea salt and fresh cracked pepper to taste
Worcestershire and Tabasco sauce to taste

Makes 2 gallons

prep time: 20 minutes

cook time: 45 minutes

Procedures:

Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic and leeks and cook until lightly browned and translucent, about 6 to 8 minutes.
Next, stir in the flour until combined in to make a roux.
Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy.
Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved.
At this point ensure the soup is thick. If it is not, you may need to make a separate roux or slurry and whisk it in.
Pour in the heavy cream and mix in the cheddar cheese until combined and melted in.
Finish by seasoning with sea salt, pepper, Worcestershire and Tabasco sauce.
Serve with extra shredded cheese.