All The Comfort Of Broccoli Cheddar — Enhanced With MisoAdding miso brings extra depth and richness to this broccoli cheddar soup, allowing you to create a full, satisfying flavor with less cheese than usual.For an extra cozy twist, try serving it in a bread bowl—a hearty and fulfilling way to enjoy the soup. Simmer the broccoli to your preferred tenderness.
Melt the butter in a deep pot. Add the minced garlic, roughly chopped onion, and shredded carrot, and sauté for about 5 minutes.
Add the flour to the pan from Step 1 and mix until incorporated. Cook for 1–2 minutes, stirring constantly to prevent burning.
Gradually pour in the chicken broth and milk, stirring to avoid lumps.
Cut the broccoli into 1-inch pieces (about 2.5 cm), then add to the soup and simmer until it reaches your preferred tenderness. Once tender, melt the cheddar cheese into the soup.
Turn off the heat, then add the miso and stir to combine.
Serve in bowls and finish with additional cheddar cheese and black pepper, if desired.
Product used in this recipe
Organic Miso White Miso (For Europe) 500 g
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
This product is USDA Certified Organic and made from organic rice and soybeans. It has a light yellow color original to Shinshu-style miso. A high volume of rice koji (malt) produces its mild taste and smooth texture.
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website.
By clicking “Accept Cookies”, you consent to our use of cookies while you use this website.
For more information on how we process your data, please see our Privacy Policy
