Soup Week: Cheddar Broccoli Soup - WCAX.COM Local Vermont News, Weather and Sports-

Soup Week: Cheddar Broccoli Soup

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Adam Gingras of New Moon Cafe in Burlington shares the recipe for Cheddar Broccoli Soup.

Cheddar Broccoli Soup


  • 8 oz cheddar cheese
  • 2 onions
  • ½ stalk of celery
  • 2 qts diced potatoes
  • 2 lbs broccoli
  • ¼ cup marjoram
  • 2 tbs salt
  • 2 tbs pepper
  • 2 tbs dill
  • 1 ½ tbs olive oil
  • ½ cup minced garlic
  • ¼ cup butter
  •  ¼ cup flour
  • 2 qts of water
  • 1 cup half and half
  • 1 cup heavy cream


Set up a pot of boiling water for the potatoes and add a little salt to taste. Heat the butter in a pan until it's melted. Then, mix in the flour to make a roux.  Set the roux aside for later.

Add potatoes to the boiling water and cook until tender. Then, put the potatoes in a strainer and run cold water over them so they stop cooking.

At this point you will put the onion, garlic, and spices into a pot with the olive oil. Sauté the onion until it's almost translucent, about 10 minutes. Then, add the celery and continue to sauté until the celery is soft, about another 10 minutes. After the onion and celery are cooked, add the water and broccoli. The water and broccoli should be level with each other. You can now put the pot on high heat and bring it to a boil. Once it's boiling, turn it down to a simmer.

When your broccoli is tender, turn off the burner. Now add the roux that was made with the butter and flour. Stir and let it sit for three minutes. The roux will thicken the soup.

When this is done, add the cheese and stir until it melts.

Now you will add the boiled potatoes, half and half, and heavy cream. Stir to combine all the ingredients.

Then you will remove a third of the soup from the pot and into a separate bowl. Blend with an immersion blender and add it back to the soup.

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