Recipe and photos by Launie Kettler

You know what time of year it is. The firepit gets started at sunset. The walk from the corner bodega provides a clearer night sky. Somehow – inexplicitly – you can smell apples falling from trees a few miles, or even a hundred miles from where you live.

The sights change. The smells change. The things you crave at night become a little softer, wistful, and gentle.

And then, you reach for the soup pot.

Welcome to fall, y’all!

And boy, do we have the perfect recipe for you when the nights get a little chilly and you’re reaching for your favorite flannel shirt. Cheddar broccoli soup!

And this is one soup that advertises itself in the name.

It’s loaded with broccoli.

It’s rounded out with sharp cheddar.

It’s naturally creamy, colorful, and cheesy.

And boy, oh boy, does it hit the spot when you’re feeling like a little bit of love in a bowl.

Because, after all, isn’t love in a bowl a big part of the allure of fall?

So, grab your F.N. Sharp Damascus Steel Utility Knife, get that cutting board ready, and get chopping!

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Random Thoughts:

To cream, or not to cream? We think that the earthy flavors of broccoli, onions, carrots, and sharp cheddar are the undisputed quartet of pure joy. So, we don’t gild the lily and add a lot of heavy cream to the dish. But, if that’s your jam, we aren’t the type of people to stand between someone and creamy bliss! So, feel free to replace a portion of the broth with your favorite dairy product.

Freezing notes: Because this soup doesn’t have any cream, it reheats like a dream without getting grainy. But, if you’re planning on freezing the soup, you may want to add the milk, half and half, or heavy cream when it’s reheated. Or – of course – you can eat the whole batch in one sitting, because there’s nothing wrong with that. At. All.

How to Make Broccoli and Cheddar Soup

Servings: 4 cups
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes

Broccoli Cheddar Soup Ingredients:

Instructions:

Still Too Hot For Soup? Try This Cold & Slightly Spicy Gazpacho Soup Recipe!

About the Recipe Creator

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can find and follow Launie's adventures on her social handle @teenytinykitchenvt on Instagram, Facebook, Threads and her blog at TeenyTinyKitchen.com.