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Home » Soups » Cream of Broccoli Cheddar Soup

Cream of Broccoli Cheddar Soup

March 29, 2015 by Judith Hannemann

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Cream of Broccoli Cheddar Soup | bakeatmidnite.com | #soup #creamofbroccoli
Cream of Broccoli Cheddar Soup

This cream of broccoli soup takes less than 30 minutes to make!

This is the quickest way I know to make a cream soup!

I got this method from an old friend who used to cook in a restaurant and was famous for her soups.

For years, I thought making restaurant-worthy soups was a time consuming activity; Lori told me, “No way,” because in a restaurant, you just don’t have the time.

 

Cream of Broccoli Cheddar Soup | bakeatmidnite.com | #soup #creamofbroccoli
Quick and easy

I’ve used the basic broth, cream, cornstarch method for many cream-based soups. The only caveat here is you must serve it that day. It reheats, but it has to be thickened again. My Cream of Ham & Potato soup comes right from Lori and it’s a real favorite. Same with my New England Clam Chowder.

Of course, it tastes just as good if it’s not thick!

Try it with your favorite add-ins.

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Cream of Broccoli Cheddar Soup

This cream of broccoli soup takes less than 30 minutes to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: soups
Cuisine: American
Keyword: broccoli, cream soup recipe
Servings: 6
Calories: 514kcal
Author: Judith Hannemann

Ingredients

  • 10 oz pkg frozen chopped broccoli, thawed
  • 2 chicken stock cubes
  • 3 cups water
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/8 tsp thyme
  • 4 tbsp unsalted butter
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk*

Instructions

  • Melt butter over medium heat in a large saucepan or dutch oven. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender--about 5 minutes.
  • Add the stock cubes, broccoli and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.
  • Mix the cornstarch and the 1/2 cup water.This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted.
  • If the consistency is too thick for you taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but mileage may vary.
  • Serve immediately (as thickened products that use a cornstarch base will break down quickly).

Nutrition

Serving: 1person | Calories: 514kcal | Carbohydrates: 18g | Protein: 14g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 146mg | Sodium: 1396mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1868IU | Vitamin C: 43mg | Calcium: 389mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Soups Tagged With: cream of broccoli, cream soup, soup

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Lita says

    March 29, 2015 at 3:17 pm

    This sounds yummy. I like using frozen broccoli. It makes prep go so much faster.

    Linda @Tumbleweed Contessa

  2. Momkat says

    March 29, 2015 at 3:38 pm

    When do I add the broccoli?

  3. Judith Hanneman says

    March 29, 2015 at 3:56 pm

    With the water & stock cubes Momkat–thanks for pointing that out <3 (I'm not a great proofreader)

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