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Broccoli Cheddar Soup

A steaming pot of soup is sure to satisfy at a Super Bowl party or any other gathering of friends and family this winter. Visit for more original, crowd-pleasing recipes.

From the Kitchen of Sarah McCullen

3 tablespoons butter

1 yellow onion, chopped

2 tablespoons minced garlic

2 carrots, chopped

2 teaspoons dried thyme

2 bay leaves

2 teaspoons garlic powder

1 teaspoon paprika

½ teaspoon cayenne

2 teaspoons salt

1 small head cauliflower, chopped

3 tablespoons all-purpose flour

½ cup heavy cream

½ cup Greek yogurt, plus extra for topping

6 cups chicken broth, divided

3 cups shredded sharp cheddar cheese, divided

4 cups chopped broccoli florets

In a large stockpot, melt butter over medium heat. Add onion, garlic, carrots, thyme, bay leaves, garlic powder, paprika, cayenne and salt. Cook until onion has softened, about 4 to 5 minutes. Add cauliflower, and cook another 3 to 4 minutes. Add flour, and stir to coat vegetables. Cook, stirring often, for another 2 to 3 minutes. Add heavy cream, yogurt and 3 cups of the chicken broth. Using an immersion blender, blend soup until smooth, about 5 minutes. Add 2 cups of the cheese, and blend for another minute. Add broccoli and remaining broth, reduce heat to low, and let simmer 30 minutes. Sprinkle servings evenly with remaining cheese, and top with a dollop of yogurt. Serve with crusty bread.

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