This cozy Broccoli Cheddar Soup is the ultimate comfort food, perfect for a chilly Fall evening. Ready in under an hour, your family will love this cheesy broccoli soup. Serve this with some warm crusty bread for the perfect easy meal.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Utensils
Large Pot
Step 1
Install the chopping blade in the XL Processor Bowl, then add the onion quarters and press CHOP. Place a large pot over medium-low heat and add
2 tablespoons butter. When the butter is melted, add the onion, and cook until translucent, stirring occasionally, about 10 minutes.
Step 2
While the onion is cooking, prepare the broccoli. Install the chopping blade in the XL Precision Processor® Bowl, then add the broccoli florets to
the bowl. Install the lid, then select CHOP. When the program has completed, run the CHOP program again, then transfer chopped broccoli
to a large bowl.
Step 3
Remove the chopping blade and install the disc spindle. Place the reversible shredding disc, coarse side up, on the spindle. If your unit comes the
reversible slicing/shredding disc, place the disc shredding side up.
Step 4
Install the lid and place carrots in smallest section of feed chute. Select DISC, then use the pusher to push carrots through the chute. When all
carrots are shredded, press DISC again to stop program. Transfer carrots to a medium bowl.
Step 5
Wipe the bowl clean. Place the reversible shredding disc, fine side up, on the disc spindle. If your unit comes with the reversible slicing/shredding disc, place the disc shredding side up. Select DISC, then place the first block of cheese in the medium feed chute. Use the pusher to push the
cheese through. Next, add the second block of cheese. When processing is complete, press DISC again to stop the program. Add cheese to a
separate medium bowl.
Step 6
When onions are translucent, add broccoli, carrots, and garlic. Let mixture cook down for 3 minutes, then add the remaining butter and flour and continue to stir for 2 more minutes until evenly coated. Add the stock, milk, heavy cream, cheese, salt, and pepper. Stir until fully combined.
Step 7
Turn the heat to low and let soup simmer for 25 minutes, stirring occasionally, or until desired thickness is reached.
Install the chopping blade in the XL Processor Bowl, then add the onion quarters and press CHOP. Place a large pot over medium-low heat and add
2 tablespoons butter. When the butter is melted, add the onion, and cook until translucent, stirring occasionally, about 10 minutes.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 2 of 7
While the onion is cooking, prepare the broccoli. Install the chopping blade in the XL Precision Processor® Bowl, then add the broccoli florets to
the bowl. Install the lid, then select CHOP. When the program has completed, run the CHOP program again, then transfer chopped broccoli
to a large bowl.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 3 of 7
Remove the chopping blade and install the disc spindle. Place the reversible shredding disc, coarse side up, on the spindle. If your unit comes the
reversible slicing/shredding disc, place the disc shredding side up.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 4 of 7
Install the lid and place carrots in smallest section of feed chute. Select DISC, then use the pusher to push carrots through the chute. When all
carrots are shredded, press DISC again to stop program. Transfer carrots to a medium bowl.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 5 of 7
Wipe the bowl clean. Place the reversible shredding disc, fine side up, on the disc spindle. If your unit comes with the reversible slicing/shredding disc, place the disc shredding side up. Select DISC, then place the first block of cheese in the medium feed chute. Use the pusher to push the
cheese through. Next, add the second block of cheese. When processing is complete, press DISC again to stop the program. Add cheese to a
separate medium bowl.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 6 of 7
When onions are translucent, add broccoli, carrots, and garlic. Let mixture cook down for 3 minutes, then add the remaining butter and flour and continue to stir for 2 more minutes until evenly coated. Add the stock, milk, heavy cream, cheese, salt, and pepper. Stir until fully combined.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
8 ounces each
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
Step 7 of 7
Turn the heat to low and let soup simmer for 25 minutes, stirring occasionally, or until desired thickness is reached.
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
12 ounces
broccoli florets
4
large carrots, ends trimmed, peeled
2 blocks
sharp cheddar, yellow or white
3
garlic cloves, peeled, finely minced
1/2 cup
all-purpose flour
3 cups
chicken or vegetable stock
1 cup
whole milk
2 cups
heavy cream
1 tablespoon
kosher salt
2 teaspoons
ground black pepper
6 tablespoons
unsalted butter, divided
1
large yellow or white onion, peeled, cut in quarters
