Cream of Broccoli Cheddar

Cream of Broccoli Cheddar
Total Time

30 min.

Serving & Size

250 mL

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Butter 60 mL 1/4 cup
Yellow onion, finely chopped 225 g 1 cup
*Broccoli, florets cut into bite-size pieces (reserve 1 cup for garnish) 6 heads 6 heads
Nutmeg 3 mL 1/2 tsp
Campbell’s® Classic Cream Concentrated Soup Base
1.25 L
5 cups

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

Water 1.25 L 5 cups
Aged cheddar cheese, shredded 500 mL 2 cups
Salt and pepper, to taste
1. In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Add the nutmeg, 5 cups of broccoli, a dash of salt, and lots of freshly ground black pepper.
2. Combine Campbell's® Classic Cream Concentrated Soup Base with water and add to ingredients.

3. Reduce the heat to low and simmer for 20 to 30 minutes, or until the broccoli is tender.

4. While the soup is simmering bring a pot of water to boil and add in the reserved 1 cup of broccoli florets. Cook for 1-2 minutes, strain and run under cold water. Set broccoli aside.

5. Using an immersion blender on low, blend up the broccoli a bit, but still leave a good amount of texture.
6. Once the soup has been pureed transfer back to the pot or Dutch oven and add the cheese a handful at a time, stirring to melt the cheese after each addition. Once the cheese has been added, stir in the reserved broccoli florets. Heat throughout.

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