Creamy Broccoli and Cheddar Cheese Chowder is comfort food at its finest…made from scratch quickly and easily in 30 minutes.
This sublime warming soup is made with lots of fresh broccoli (no frozen mushy stuff, please), yukon gold potatoes, and sweet onion. There’s a light creamy broth, a good amount of sharp cheddar cheese, and a few special ingredients that, at least for me, make it a personal favorite. It’s patterned after my beloved Corn and Cheddar Cheese Chowder.
This Broccoli and Cheddar Cheese Chowder is a quick soup that can be ready in 30 minutes, if you’re organized. I saute chopped onions in butter for several minutes, and then stir in flour to make a roux. I add the first of the secret ingredients ~ white wine ~ to the pan and then some half and half. While this is going on, the chopped broccoli gets a splash of water and 3 minutes in the microwave ~ it comes out perfectly tender but not mushy. I briefly boil chopped Yukon gold potatoes with a bay leaf, cumin seeds, and ground sage, three more of my secret ingredients. The flavor combination is unique and wonderful.
TIP: Don’t throw away the broccoli stems, they’re delicious. I chop them up and saute them with the onions.
Once everything is combined I add the last secret ingredient, a good sprinkle of freshly grated nutmeg. The flavor is subtle but sets off the creamy soup perfectly. I pull the pan off the heat and whisk in the cheese to finish it off.
TIP: Which cheese to choose? You can use white or yellow cheddar, sharp or mild. I like to use fully flavored aged cheddar, but it doesn’t melt as smoothly as a milder cheese…you’ll need to decide whether flavor or texture is more important to you.
TIP: This soup actually improves overnight, but you have to reheat it gently so you don’t curdle the cheese. Set it, covered, on the stove over super low heat and stir it every so often while it comes up to temperature. Don’t rush it.
Reader Rave ~
“Made this last night and it was delicious! Ate it as leftover tonight, and I agree, it tastes even better the second time! Lots of chopping, dishes, and mostly compliments! Thanks for this tasty recipe. Definitely one to add to the fall and winter dinner rotation. : )” ~Chey
Broccoli Cheddar Cheese Chowder
- 1 lb broccoli, chopped into 1/2 pieces, florets, and stems
- 2 Tbsp unsalted butter
- 1 sweet onion, diced
- 1 lb Yukon gold potatoes, washed and diced (don't peel)
- 2 bay leaves
- 1/2 tsp cumin seeds
- 1/2 tsp dried sage
- salt and black pepper to taste
- 2 Tbsp flour
- a splash, 1/4 cup white wine
- 1 1/2 cups half and half
- 1 1/2 cups chicken stock, or vegetable stock
- 1 1/2 cups shredded sharp cheddar cheese plus more for garnish
- Put the broccoli florets (not the stems) in a microwave safe bowl and add 3 tablespoons of water. Cover and microwave on high for 3 minutes. Set aside
- Melt the butter in a stock pot and saute the onions and chopped broccoli stems for about 7 minutes until softened but not browned.
- Meanwhile put the potatoes, bay leaves, cumin seeds and sage in a saucepan and cover with water. Bring to a boil and simmer until tender, about 6-8 minutes. Don't over cook them.
- Add the flour to the onions and cook, stirring, for one minute. Add the wine to the pan and stir to combine everything. Stir in the half and half and chicken stock. Add the potatoes and 1 1/2 cups of their cooking water, along with the broccoli.
- Bring everything up to a simmer and cook gently for about 15 minutes. Season with salt and pepper to taste.
- Remove from heat and slowly stir in the cheese. Stir until the cheese is melted and the soup is smooth.
- Ladle into bowls and serve with some additional cheese for garnish.
- If you love creamy chowders, you will probably also love my Shrimp Bisque. It has a wonderful flavor because I made the stock using the shrimp shells.
don’t forget to pin this broccoli cheddar cheese chowder!
Questions and Reviews
If I had to pick 10 vegetables to eat the rest of my life- broccoli would not be one of them. 20 either. After this soup it may crack my top 5. I’ve made this twice, pretty much as written. The only thing I did different was to oven roast the stems whole with olive oil, S&P for 20 minutes. I had some pretty thick stems and I thought it needed it. I pureed the soup with a stick blender but that still felt a bit granular so I broke out the Vitamix. I pureed the soup before adding the reserved florets. I made this last night and as stated it is sooo much better the next day. I’m glad I didn’t salt it because the the steaming/boiling liquid was salted paired with the sharp cheese was plenty. I think this will be a regular in my house.
Made this last night and it was delicious! Ate it as leftover tonight, and I agree, it tastes even better the second time! Lots of chopping, dishes, and mostly compliments! Thanks for this tasty recipe. Definitely one to add to the fall and winter dinner rotation. : )
Just finished cooking this delicious recipe…substituted cooking sherry for white wine though. Delicious thanks for sharing.
It’s cold and I’ve been in the mood for some veggie chowder, and found this one. Looks great! I’m bookmarking this for later this week, thanks!
Oh this soup is delicious and perfect for Autumn.
Thanks for sharing.
This is a so very good chowder Sue. Just made it last night -when the wind was so strong thought the whole house were to take off- and it was such a success! My husband and I had it for dinner again earlier today and yes! you are right – next day is even better. I only added light cream for a bit of respect to our cholesterols…..
Oh yes, this is the ultimate bowl of comfort! Love that touch of nutmeg too – it makes all the difference!
I assume the florets are added in step five…
Yes, Margaret, I corrected that, thanks!
LOL, I don’t like the mushy frozen stuff either, Sue. And I’m definitely a fan of sharp cheddar. I use the broccoli stems as well and when I use them raw in salads, I peel them first so they’re a little softer – loads of nutrients in those things!
This chowder is so fabulous. We’re both on a chowder kick this week! Hope your weekend is fabulous 🙂
I’ve never used them in salads, I’ll try that, thanks Robyn 🙂