There’s something magical about a bowl of warm, creamy soup on a chilly day. This creamy broccoli cheddar soup is no exception—rich, velvety, and brimming with flavor from fresh broccoli and sharp cheddar cheese. It’s a comforting classic that’s perfect for cozy dinners or even a quick, hearty lunch. Plus, it’s one of those dishes that everyone, from kids to adults, can enjoy. I first fell in love with broccoli cheddar soup after trying it at a small café on a winter day, and ever since, it’s been a regular in my kitchen.
Not only does it offer the goodness of broccoli (hello, vitamins!), but it’s a cheesy, creamy dream that’s surprisingly simple to make. Whether you’re a novice or a seasoned cook, this recipe is easy to follow and promises a comforting bowl of goodness every time.
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup delivers on all things cozy and warm. Perfect for those cold days when you want something soothing.
- Quick and Easy: With just 30 minutes from start to finish, you can whip up this soup in no time.
- Versatile: You can easily tweak the recipe to fit your preferences—add more cheese, adjust the consistency, or even throw in some extra veggies for a twist.
- Family Favorite: This soup is beloved by kids and adults alike. The creamy cheese makes the broccoli even more appealing!
Ingredients You’ll Need
- 4 cups broccoli florets: Fresh or frozen works great here. They’ll cook down beautifully and blend smoothly into the soup.
- 1 cup shredded cheddar cheese: Use sharp cheddar for the best flavor, or mix in mild cheddar for a smoother, milder taste.
- 2 cups chicken broth: This serves as the base of the soup, adding depth and flavor. For a vegetarian option, use vegetable broth instead.
- 2 cups whole milk: It adds richness without being too heavy.
- 1 cup heavy cream: This is what gives the soup its velvety texture.
- 2 tbsp butter: For sautéing the onions and garlic and creating a flavorful base.
- 2 tbsp all-purpose flour: To help thicken the soup to that perfect creamy consistency.
- 1 small onion, diced: Adds a subtle sweetness and depth of flavor.
- 2 garlic cloves, minced: Garlic brings a wonderful savory note to the soup.
- 1 tsp garlic powder: For an extra punch of garlic flavor.
- Salt and pepper to taste: Don’t forget to taste and adjust the seasoning at the end!
- Fresh parsley (for garnish): A sprinkle of parsley adds a pop of color and freshness.
How to Make Creamy Broccoli Cheddar Soup
Step-by-Step Instructions:
1. Sauté the Vegetables: Start by melting the butter in a large pot over medium heat. Once it’s melted and bubbling, add the diced onion and minced garlic. Sauté for about 3-5 minutes, until the onions become translucent and the garlic is fragrant. This step builds a savory base for your soup.
2. Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 1-2 minutes. You want the flour to cook just enough to get rid of the raw flavor but not brown. Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Continue stirring until the mixture is smooth and starts to thicken slightly.
3. Cook the Broccoli: Add the broccoli florets to the pot, along with the garlic powder. Simmer the soup for about 10-15 minutes, or until the broccoli is tender. If you prefer your broccoli with a little more bite, check after 10 minutes. For super-soft broccoli that blends seamlessly, let it simmer for the full 15 minutes.
4. Blend the Soup: Now comes the fun part—blending! If you like a smoother soup, use an immersion blender to carefully blend everything until creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (just be cautious with the hot liquid). For a chunkier texture, leave some broccoli pieces whole or blend only part of the soup.
5. Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Let it simmer gently until the cheese is fully melted and the soup is rich and creamy. Be sure to stir frequently to prevent the cheese from sticking to the bottom of the pot.
6. Serve: Season your soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh parsley, and enjoy it while it’s hot. For an extra touch of indulgence, serve with a side of crusty bread for dipping.
Helpful Tips:
- For a Smoother Texture: Blend the soup thoroughly and strain it through a fine mesh sieve for a perfectly smooth consistency.
- Cheese Melting Tip: Make sure the soup is not boiling when you add the cheese. High heat can cause the cheese to separate, making the soup grainy. Keep the heat low for a silky finish.
- Customizable Texture: If you like a chunkier soup, set aside a handful of cooked broccoli florets before blending. Stir them back into the soup afterward for some added texture.
Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Notes:
- You can substitute the chicken broth with vegetable broth for a vegetarian version.
- If you like a sharper flavor, feel free to add more cheddar, or even mix in some other cheeses like Gruyère for extra depth.
Nutritional Information (per serving):
- Calories: 390 kcal
- Fat: 28g
- Carbohydrates: 16g
- Protein: 15g
Frequently Asked Questions:
Can I freeze broccoli cheddar soup? Yes! Just keep in mind that soups with dairy don’t always freeze perfectly. If you plan on freezing, make the soup without the milk and cream. When you’re ready to eat, thaw it out and add the dairy during reheating.
Can I use frozen broccoli? Absolutely. Frozen broccoli works just as well, and it’s a convenient option if you’re short on time. You don’t need to thaw it beforehand—just add it to the soup and cook until tender.
How do I thicken the soup if it’s too thin? If your soup turns out thinner than you’d like, you can make a quick slurry by mixing a tablespoon of cornstarch with cold water. Stir it into the soup and let it simmer for a few minutes until it thickens.
Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to prevent the cheese from separating. If the soup thickens too much after refrigerating, simply add a splash of milk or broth to loosen it up.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cheddar and Cauliflower Soup: Another creamy, veggie-packed favorite.
- Potato Leek Soup: A comforting classic, full of hearty flavors.
- Cheesy Chicken and Broccoli Casserole: All the flavors of broccoli and cheddar in a hearty baked dish.
Conclusion:
Creamy broccoli cheddar soup is the ultimate comfort food. It’s rich, flavorful, and comes together in just 30 minutes, making it perfect for busy weeknights or lazy weekends. Plus, it’s a great way to sneak in some greens while indulging in that creamy, cheesy goodness. Give this recipe a try and savor every warm, comforting bite!
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Creamy Broccoli Cheddar Soup
Description
There’s something magical about a bowl of warm, creamy soup on a chilly day. This creamy broccoli cheddar soup is no exception—rich, velvety, and brimming with flavor from fresh broccoli and sharp cheddar cheese. It’s a comforting classic that’s perfect for cozy dinners or even a quick, hearty lunch. Plus, it’s one of those dishes that everyone, from kids to adults, can enjoy. I first fell in love with broccoli cheddar soup after trying it at a small café on a winter day, and ever since, it’s been a regular in my kitchen.
Not only does it offer the goodness of broccoli (hello, vitamins!), but it’s a cheesy, creamy dream that’s surprisingly simple to make. Whether you’re a novice or a seasoned cook, this recipe is easy to follow and promises a comforting bowl of goodness every time.
Ingredients
- 4 cups broccoli florets: Fresh or frozen works great here. They’ll cook down beautifully and blend smoothly into the soup.
- 1 cup shredded cheddar cheese: Use sharp cheddar for the best flavor, or mix in mild cheddar for a smoother, milder taste.
- 2 cups chicken broth: This serves as the base of the soup, adding depth and flavor. For a vegetarian option, use vegetable broth instead.
- 2 cups whole milk: It adds richness without being too heavy.
- 1 cup heavy cream: This is what gives the soup its velvety texture.
- 2 tbsp butter: For sautéing the onions and garlic and creating a flavorful base.
- 2 tbsp all-purpose flour: To help thicken the soup to that perfect creamy consistency.
- 1 small onion, diced: Adds a subtle sweetness and depth of flavor.
- 2 garlic cloves, minced: Garlic brings a wonderful savory note to the soup.
- 1 tsp garlic powder: For an extra punch of garlic flavor.
- Salt and pepper to taste: Don’t forget to taste and adjust the seasoning at the end!
- Fresh parsley (for garnish): A sprinkle of parsley adds a pop of color and freshness.
Instructions
. Sauté the Vegetables: Start by melting the butter in a large pot over medium heat. Once it’s melted and bubbling, add the diced onion and minced garlic. Sauté for about 3-5 minutes, until the onions become translucent and the garlic is fragrant. This step builds a savory base for your soup.
2. Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 1-2 minutes. You want the flour to cook just enough to get rid of the raw flavor but not brown. Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Continue stirring until the mixture is smooth and starts to thicken slightly.
3. Cook the Broccoli: Add the broccoli florets to the pot, along with the garlic powder. Simmer the soup for about 10-15 minutes, or until the broccoli is tender. If you prefer your broccoli with a little more bite, check after 10 minutes. For super-soft broccoli that blends seamlessly, let it simmer for the full 15 minutes.
4. Blend the Soup: Now comes the fun part—blending! If you like a smoother soup, use an immersion blender to carefully blend everything until creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (just be cautious with the hot liquid). For a chunkier texture, leave some broccoli pieces whole or blend only part of the soup.
5. Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Let it simmer gently until the cheese is fully melted and the soup is rich and creamy. Be sure to stir frequently to prevent the cheese from sticking to the bottom of the pot.
6. Serve: Season your soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh parsley, and enjoy it while it’s hot. For an extra touch of indulgence, serve with a side of crusty bread for dipping.
Notes
- You can substitute the chicken broth with vegetable broth for a vegetarian version.
- If you like a sharper flavor, feel free to add more cheddar, or even mix in some other cheeses like Gruyère for extra depth.
