At the time I write this, it is winter, and a large part of the mid West is suffering from extreme temperatures due to a Polar Vortex. Here in San Antonio we’ll be in the 50’s over the next couple of days. This is t-shirt weather compared to up North! I’m really praying that our neighbors in the mid West suffering through this weather stay safe and warm!! One soup that is guaranteed to warm you up anytime is this Spicy Broccoli and Cheddar Soup!
Cold winter days call for warming soups and stews. I’ve been cooking quite a few of these lately, and one of my favorites is also quite spicy, which ups the “warming” factor.
This Spicy Broccoli and Cheddar Soup is absolutely delicious at any time of year, but really hits the spot on a cold day. The addition of a few Thai chilis (use serrano or jalepeno if you prefer) along with some cayenne pepper, really gives this soup a kick.
Rich with nutritious broccoli, onion, carrots, and garlic, it is also good for you. However please allow for a little decadence by the addition of cream and lots of sharp cheddar as well.
Serve this soup with a healthy side salad, and some crusty bread. You’ll have a delicious, warming and absolutely satisfying meal.
Other Soups You May Enjoy!
You may also enjoy these other delicious soups!
Creamy Cauliflower, Potato, and Cheesy Ham Chowder
The BEST Spicy Broccoli Cheddar Soup
Ingredients
- 3 Thai chilis use serrano or jalapeno if you prefer
- 1 carrot peeled and cut into bite sized pieces
- 1 medium sized broccoli crown cut into bite sized pieces
- 4 cloves garlic
- 1 medium onion cut into bite sized pieces
- 1 green onion sliced
- 1/4 ts salt plus more to taste
- 1/4 ts pepper plus more to taste
- 1/4 ts cayenne pepper plus more to taste
- 1/2 ts chicken bouillon I used Maggi
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 3 tbsp butter
- 4-6 oz sharp shredded cheddar cheese
Instructions
- Cut broccoli crown, peeled carrot, and onion into bite sized pieces. Keep the broccoli to the side.
- Throw your carrot, garlic, onion, and chilis into a food processor and process until finely diced
- Melt butter on med high heat in a large sauce pan
- Add your finely diced carrot, garlic, onion, and chilis, along with the broccoli, into the sauce pan once the butter has melted
- Saute for 7-10 minutes (or until vegetables are softened) over the med high heat, stirring often
- Add chicken broth, salt, pepper, cayenne, and Maggi seasonings, stir, and bring to the boil
- Lower the heat, and simmer for 10 minutes
- Stir in the heavy cream, and then add the cheddar and allow to melt
- Taste and adjust seasonings if necessary
- Garnish with a few more shreds of cheddar, and green onions
Notes
Get hungry when I see this great food.
Thank you so much for commenting! You have made my day! I truly hope you will try out some of the recipes and let me know what you think. Thank you again!!
This is literally the Best spicy broccoli soup! Unfortunately my hubby can’t eat anything spicy so I used only one Thai chili and even took out the seeds so he would be able to eat it. He said it was still a little spicy but he did say “ it was the best broccoli soup he has ever had “ so he still had a small bowl. This was easy to make and will definitely make it again on a cold day!
I am so happy that you and your husband both enjoyed the soup and wowed by your comments! Thank you so very much for trying it out, and if you decide to leave out the chilis the soup is still delicious! Thanks again!!
I love your simple cooking. Especially when the ingredients are easy to find in Singapore. I love the simplicity of your recipe layout too, clean and with pictures.
May i suggest that cooking time column be narrower because i would like to print bigger fonts to read and preferable all in a page to save paper and ink. Of course this is just my suggestion.
Thank you for reading. Please travel more and enjoy food all long the way.
Your sincerely,
Jenny
Hi Jenny! Thanks so much for stopping by here and for your comments and suggestions! I will have a look into the recipe card issue…I know what you mean about saving paper and ink and hopefully I can figure that out thanks for this! I’m truly grateful for your comments you made my day! Take good care in Singapore!! 🙂 Grace
Thanks for the recipe, I was looking to make something fresh with the cheyenne and cayenne peppers we have an abundance of this year. I put cauliflower and broccoli in with the other veggies in the food processor, then added some finely chopped before simmering in the broth. I quadrupled the recipe (we love freezing soups for later) and blended some 1 to 1 flour to thicken a bit.
This had just the right spice for the 2 of us but many wouldn’t want it that spicy, I used 1 cheyenne and 2 cayenne peppers with seeds and ribs… thanks again
Hi Eric! Thanks so much for your comments and feedback! I absolutely love that you added some cauliflower to this and yes…this soup may be a bit spicy for some people! I’m so so happy that you gave it a try and that you will have some for later! Take good care and stay safe!! Grace 🙂