This warm and comforting Cheesy Broccoli Cheddar Soup is packed with bright green broccoli and creamy cheddar cheese. It’s like a hug in a bowl!
I love how quick and easy it is to whip up. Perfect for those chilly days when you need something cozy. Plus, it’s great with a side of crusty bread for dipping! 🍞
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets bring a nice crunch and vibrant color. If you’re short on time, frozen broccoli is a quick substitute. It’s also perfectly tender when cooked!
Onion: I like using yellow onion for its sweetness, but white onion works as well. A shallot is a milder option, too. If you’re looking to skip onions, you can use leeks for a different flavor!
Cheddar Cheese: Sharp cheddar is best for that punchy flavor, but you could mix it with mild cheddar for a creamier taste. Try substituting with Gruyère or even a dairy-free cheese for a vegan version.
Milk: Whole milk adds creaminess, but you can use any milk you prefer! Almond milk or oat milk can work, but the texture might vary slightly.
Chicken Broth: For a vegetarian version, vegetable broth is a perfect alternative. If you want more depth of flavor, you could use homemade broth if you have it on hand!
How Do I Make Sure My Soup Has the Right Thickness?
Creating the perfect thickness for your soup hinges on making a good roux with flour and butter at the start. Here’s how to do it well:
- Melt butter over medium heat and cook onions until soft. This builds flavor!
- After adding garlic, sprinkle flour over the mixture and stir constantly to cook out the raw flour taste.
- Gradually whisk in the broth to prevent lumps and achieve smoothness.
- Remember, simmering the broccoli in the broth helps thicken the soup naturally as the vegetables release their starches.
For thicker soup, you can blend more of the mixture or add a bit more flour at the roux stage. Just remember to balance it with extra liquid too! Enjoy making your soup! 🥦
How to Make Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1/4 cup unsalted butter
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups milk (whole or 2%)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup shredded cheddar cheese (for garnish)
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon smoked paprika or cayenne pepper (optional for a little spice)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and around 30 minutes to cook, making it ready to enjoy in under an hour. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and cook until softened and translucent, which should take about 3-5 minutes. This gives a lovely foundation of flavor!
2. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant. This will add a wonderful aroma to your soup.
3. Create the Roux:
Sprinkle the flour over the softened onions and garlic, stirring constantly to make a roux. Cook this mixture for about 2 minutes to remove the raw flour taste. This step is crucial for thickening your soup!
4. Whisk in the Broth and Milk:
Slowly add the chicken broth while whisking to avoid lumps. Then, pour in the milk, continuing to whisk until the mixture is smooth and starts to thicken slightly.
5. Add Broccoli:
Now, throw in the broccoli florets. Bring the soup to a gentle boil, then reduce heat and let it simmer until the broccoli is tender, which should take about 10-15 minutes. You want it bright green and cooked through!
6. Blend It Up:
Once the broccoli is tender, remove the soup from heat. Using an immersion blender, blend part of the soup to your liking—leaving some broccoli pieces whole for great texture.
7. Stir in the Cheese:
Return to the heat and stir in the shredded cheddar cheese until it melts and the soup becomes creamy. Season with salt, pepper, nutmeg, and smoked paprika or cayenne for a little kick.
8. Final Touches:
Keep the soup on low heat to warm it through, but be careful not to boil it, or the cheese may separate and lose that creamy texture.
9. Serve and Enjoy:
Pour the hot soup into bowls and garnish with additional shredded cheddar cheese and a sprinkle of fresh ground pepper, if desired. Serve it warm with crusty bread or crackers — perfect for dipping!
Enjoy this rich, creamy Cheesy Broccoli Cheddar Soup, and feel the warmth and love in every spoonful!
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli is a great time-saver and can be used in this recipe. Just add it directly to the pot without thawing, and it will cook quickly in the broth.
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can blend more of it to create a creamier texture. Alternatively, you can add a bit more flour to the roux or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) during the cooking process!
Can I Make This Soup Dairy-Free?
Yes! To make it dairy-free, use a plant-based butter, dairy-free cheese, and substitute the milk with unsweetened almond milk or coconut milk. It will still be delicious!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring gently to maintain the creamy texture. Avoid boiling the soup to prevent the cheese from separating!
