broccoli cheddar soup
A creamy and cheesy broccoli soup made with roasted broccoli florets, sharp cheddar, and Muenster cheese for the ultimate comforting meal. Perfect for chilly days!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 heads fresh broccoli cut into florets (about 16 ounces total)
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup salted butter 1 stick, 113 g
- 1 large onion finely diced (about 1 cup)
- 7 cups chicken broth 56 ounces / 1,680 g
- 2 cups Muenster cheese shredded, 226 g
- 4 cups sharp cheddar cheese shredded, 452 g
- 2 cups half-and-half 480 grams / 16 ounces
- 3 teaspoons garlic powder
- 0.66 cup cornstarch 85 g
- 1 cup water
Instructions
Roasted Broccoli
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the broccoli florets in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until broccoli just starts to brown.
- Remove from oven and let cool slightly. Roughly chop and set aside.
Soup Preparation
- In a large pot over medium heat, melt the butter.
- Add diced onion and cook for 3-5 minutes until softened.
- Pour in chicken broth and bring to a simmer for 15 minutes.
- Reduce heat to low. Add shredded Muenster cheese, most of the cheddar, half-and-half, and garlic powder. Stir until cheese is melted.
- In a small bowl, dissolve cornstarch in water, then stir into the soup to thicken.
- Add the roasted broccoli. Simmer over low heat for 5-10 minutes until soup is thick and creamy. Serve hot.
Notes
For a richer flavor, roast an extra broccoli crown and add at the end for texture. Garnish with extra cheese and croutons!