Broccoli cheddar soup from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on January 04, 2025

    Delicious soup! Followed the recipe exactly. Used Costco frozen broccoli (1 bag = 1lb), defrosted enough to slightly chop. Added 1/4 tsp Better than Bouillon to the broth.

  • hangryviking on April 30, 2024

    My favorite brocolli cheese soup. reheats okay. Base freezes well, just don't add the cheese.

  • allisonsemele on October 08, 2022

    This was quite satisfying. I used a big splash of heavy cream (probably not a full half cup) and chicken broth for the rest of the liquid. Subbed red pepper for carrot and added a small diced potato. Also cut way back on the cheese and didn’t feel like it was lacking in dairy.

  • mharriman on September 28, 2021

    This version of broccoli cheddar soup has more dairy in it compared to others I’ve made. I liked it but perhaps not as much as the Williams- Sonoma 365 Soup version I’ve made in the past. I think I would have liked it more by leaving some of the cooked broccoli and carrots floating on top of the puréed soup. Very easy to put together and cook.

  • adrienneyoung on December 18, 2020

    Very good. A worthy version of this soup!

  • JJ2018 on April 17, 2019

    This was delicious will definitely make this again - warm and comforting and really quick.

  • sldoug on October 15, 2015

    Made October 2015. Followed the recipe exactly but my immersion blender was broken and I was too lazy to bring out the regular blender, so I merely mashed it a bit at the end and called it good. My family enjoyed it (although I think it would have been better blended) but the leftover soup wasn't as good. Still, it was easy and cheap. I'd make it again.

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