Easy Zeland Ballichedar Cheese Soup Recipe

Our Creamy Broccoli Cheddar Soup recipe is extra cheesy and packed with broccoli! It’s flour-free and gets a thick buttery bottom from the potatoes! This soup has lighter calories and has all the flavors you expect!

I really like the cheddar soup, especially this soup, which skips the flour and butter ingredients commonly found in many other recipes. We use potatoes to thicken the soup and make it creamy.

Even with these wise changes, our soup was creamy, rich and incredibly delicious! For more cream soups, see our roasted cauliflower soup, this potato soup and our creamy vegetable soup.

Key Ingredients

• broccoli: I like to use broccoli and stems together for this recipe. The stem (or stem) tastes great and can be blended with potatoes to make this super creamy broccoli soup.
• Butter or olive oil: I like to cook onions and garlic with butter, but olive oil is perfect for this soup.
• Onion and Garlic: I’m very generous with onions and garlic. I like a big onion and four garlic. You will cook them until soft and sweet so that they taste gentle in the soup.
• Potato: A potato makes this soup super creamy without the traditional flour and butter roux.
• spices: Salt and pepper are a must, but you also need a little red pepper flakes (or gochugaru), dijon mustard sauce and bay leaves. These perfected the flavor of our soup.
• broth: I use lightweight stuff like our homemade vegetable soup or chicken soup. You can even use chicken broth to add some extra protein. I also made it with regular water many times. It works great and can make the broccoli flavor shine!
• cheese: I stir about 2 cups of sharp cheddar cheese to give it a perfectly cheesy flavor.

How to make Broccoli Cheddar Soup

I call this simple zealandar cheddar soup because there is very little preparation time. First, cook roughly chopped onions and whole garlic in butter or olive oil until soft and sweet. Then stir the diced potatoes, broccoli stems (which will work later), salt, pepper, red pepper flakes and a teaspoon of second mustard. Cover everything with broth and cook until tender.

Add half of the broccoli flowers, cook until green and tender, then mix the soup together. I use an immersive blender to make things easy. Since we put those broccoli flowers back in place, they are still bright green, making our soup beautiful.

Now the soup is super ice cream and we can add the remaining broccoli flowers and cook until bright green and tender. This way, the bottom of the soup is green and creamy and you will still get some small broccoli.

Add lots of grated sharp cheddar cheese and cream to add to the cream soup. That’s it – Green Creamy Chillandar Cheddar Soup. We love it!