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Broccoli Cheddar Soup
with pan seared carrots

Active: 30 min Total: 40 min
This restaurant favorite is easy to make at home. Smarts: Simmering broccoli stems in the soup and then blending them adds creaminess without the extra calories of heavy cream.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Broccoli Cheddar Soup:
  • Broccoli - 1 lb, chopped, stems and florets reserved
  • Onions, small - 1, chopped
  • Cheese, yellow or white sharp cheddar, plus extra for serving - 8 oz, shredded
  • Butter - 2 Tbsp
  • Cornstarch - 2 Tbsp
  • Nutmeg (opt) - 1/4 tsp
  • Stock, chicken or vegetable - 4 cups
  • Marsala wine (sub any dry white wine or stock) - 2 Tbsp
  • Worcestershire sauce (opt) - 1/2 tsp
  • Hot sauce of choice (opt) - 1/2 tsp
Pan Seared Carrots:
  • Carrots - 1 lb, sliced
  • Butter - 1 Tbsp
  • Sugar, brown - 1 tsp

Nutrition Facts

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Prep

  1. Broccoli - Chop both the florets and stems of broccoli, keeping them separate. (Sometimes the tough broccoli stems get discarded, but we use them to flavor and thicken this soup.) (Can be done up to 5 days ahead)
  2. Onions / Carrots / Cheese - Prep as directed. (Can be done up to 5 days ahead)

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Make

  1. Heat a Dutch oven over medium heat. Add butter (just the portion for the soup) and, when it melts, add onions and broccoli stems (reserve the florets) along with a sprinkle of salt. Saute until veggies are beginning to soften, ~4 minutes. Sprinkle cornstarch over veggies and saute until starch coats veggies, ~1 minute more. Add nutmeg, stock and Marsala wine and bring to a simmer. Simmer until broccoli stems are very tender, ~8 minutes.
  2. While soup simmers, heat a skillet or wok over medium-high heat. Add butter (the portion for the carrots) and when it melts, add carrots, sugar and a generous pinch of salt. Saute carrots until golden brown and tender, ~6 minutes.
  3. Return to the soup, and using an immersion or standing blender, puree the soup until smooth. Return the soup to the Dutch oven and stir in broccoli florets, Worcestershire sauce and hot sauce (if using). Heat just until broccoli is tender, ~2 minutes. Turn off the heat (direct heat will turn the cheese grainy) and add cheese in several increments, stirring after each addition. Season with salt and pepper.
  4. Serve soup with extra cheese on top and carrots on the side and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (202)
Gluten-free (17)
Paleo (14)
Vegetarian (18)

83 reviews

Bought bread bowls from Panera (didn't see the link they mention in the description to make the bowls) and brace yourself BUT-- I think the soup was better than Panera. I thought "no way can this be great without cream but at least I'll feel like I'm healthy" and I WAS SO WRONG. Soup was awesome. Totally making this again.

By: Kristen
Posted: Sep 25, 2018
Diet: Original
0 Helpful

Nearly doubled the chicken broth by the end - lost a lot of liquid because the broccoli took much longer to soften than written. I'll blanch it first next time.

By: Abby T.
Posted: Mar 22, 2017
Diet: Original
0 Helpful

We made the 8 serving option and had to cook it for much longer than specified in the recipe, at all of the steps.

By: Kate
Posted: Feb 05, 2017
Diet: Vegetarian
0 Helpful

Used less flour and no bread bowl for less carbs, added blue cheese and chayenne pepper. It was perfect!

By: Heather
Posted: Dec 30, 2016
Diet: Original
0 Helpful

CREAM and BACON needs to be added ;)

By: Zivi
Posted: Dec 16, 2016
Diet: Original
0 Helpful

Easiest broccoli Cheddar soup to make ever. I skip the bread bowl to cut down on carbs but otherwise this soup is great

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful