Easy Broccoli Cheddar Cheese Soup

Posted in Main Dishes, Recipes, Soup, Vegetarian
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Easy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

It’s no secret I love soup. Doesn’t matter what time of year it is, I will eat it! When Christine and I were planning a way to surprise Katie (she’s having her first baby next month!), all I could think of was broccoli. I know Katie loves broccoli…I was thinking about doing a quiche but when I thought of combining broccoli and cheese…I thought of Panera. I love Panera Bread’s broccoli cheddar soup and thought maybe, maybe just maybe I can make a quick version of their soup.

Easy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

Chop the broccoli into florets. I like big pieces of broccoli in my soup but if you like them smaller, feel free to chop them even smaller.

broccoli-cheddar-soup-the-little-kitchenEasy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

Prep the onions and the carrots.

Easy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

I cook the onions and carrots in the melted butter.

Easy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

After bringing the cream and broth to a boil…add potato flakes. This is my secret ingredients for soups lately. Love love this trick. It thickens it just a little bit and gives it a nice full flavor. Then, add the broccoli and the cheese.

Easy Broccoli Cheddar Cheese Soup from thelittlekitchen.net

And it’s pretty darn close and so good! Serve with some bread or a salad and it’s the perfect, quick and easy soup for busy families!

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Recipe
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Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Easy Broccoli Cheddar Cheese Soup Recipe

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 small onion, diced small (about 1/2 cup)
  • 2 carrots, peeled and diced small (about 1/2 cup)
  • salt & pepper
  • 1 quart plus 1 can (14.5 ounce) chicken or vegetable broth
  • 2 cups heavy cream
  • 1/4 cup instant potato flakes
  • 3 to 4 heads of broccoli, cut into florets
  • 3 cups grated sharp cheddar cheese (plus more for topping)

Directions:

  1. Melt butter in a large French oven over medium heat. Add carrots and onion and cook for 4 minutes. Add salt and pepper.
  2. Add chicken broth and heavy cream. Bring to a boil and allow to boil for 5 minutes.
  3. Add potato flakes and stir. Simmer for about 3 minutes.
  4. Add broccoli and cheese and return heat to medium and cook for another 10 minutes minutes. Season salt and pepper to taste. Serve topped with cheese.

from The Little Kitchen

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Recipes for Busy Families

And look at all of these wonderful recipes from a bunch of Katie’s friends! Please stop by these wonderful blogs, Katie’s other friends who are celebrating the impending arrival of Katie’s first child! Love, love that everyone came together to make this a special day for Katie.

To Katie: I hope this was a surprise! Congrats to you! 🙂

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Posted on February 26, 2014
51 comments »