This Broccoli Cheddar Soup is warm, cheesy, and oh-so-comforting! You’ll love how the tasty broccoli mixes with creamy cheddar for a delightful bowl of goodness.
I like to enjoy it with some crusty bread on the side. It’s the perfect way to make sure I get every last drop! Plus, it’s super easy to make on a chilly day. 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for flavor and texture, but frozen broccoli works in a pinch! Just remember to thaw and drain excess moisture.
Onion: Diced onion adds sweetness. Yellow or white onions are great, but you can use shallots or a couple of green onions for a milder taste.
Butter: Unsalted butter is recommended, but if you’re short on it, olive oil or margarine can work too. It will slightly change the flavor, but it’s still delightful!
Cheddar Cheese: Sharp cheddar gives a wonderful taste, but feel free to try medium or mild cheddar. You can even mix in some Gruyère for a creamier soup.
Chicken Broth: You can swap chicken broth for vegetable broth if you want a vegetarian soup. Homemade broth can make a huge difference in taste!
How Do I Get My Soup to Be Perfectly Creamy?
The key to that creamy goodness lies in two steps: using a roux and pureeing part of the soup. Start with the roux by mixing flour with butter. This helps thicken the soup. Remember, don’t rush this part!
- Cook the flour for at least a minute to remove the raw taste.
- When adding the broth, whisk well to eliminate lumps.
- For creaminess, blend most of the soup with an immersion blender, leaving some broccoli pieces for texture.
Heating the milk or half-and-half without boiling is essential to keep it smooth and prevent curdling. Stir in your cheese gradually to create that velvety finish.
Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (plus extra for garnish)
- Optional: pinch of nutmeg or cayenne pepper for extra warmth
How Much Time Will You Need?
This yummy soup takes about 15 minutes to prepare and another 25-30 minutes to cook. In under an hour, you’ll have a deliciously creamy Broccoli Cheddar Soup to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the diced onion. Cook for about 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and sauté for an additional minute until it smells amazing.
2. Create the Roux:
Next, stir in the flour and continue cooking for 1-2 minutes while stirring constantly. This step helps thicken the soup. You want to create a roux that has a light color and doesn’t taste raw.
3. Add the Broth:
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring often. Let it cook for about 3-5 minutes until it starts to thicken nicely.
4. Cook the Broccoli:
Add the fresh broccoli florets to the pot, cover, and let it cook until the broccoli is tender. This should take about 8-10 minutes.
5. Blend the Soup:
If you have an immersion blender, blend most of the soup to achieve a creamy texture while leaving some chunky broccoli pieces. If you don’t have one, carefully transfer part of the soup to a blender, blend until smooth, and then return it to the pot.
6. Add the Creaminess:
Stir in the milk or half-and-half, heating the soup gently. Make sure it doesn’t boil at this point!
7. Mix in the Cheddar:
Now, slowly add the shredded cheddar cheese to the pot. Stir well until it melts completely and you have a rich, cheesy soup. Season it with salt, pepper, and a pinch of nutmeg or cayenne if you like a bit of warmth.
8. Serve It Up!
Pour the soup into bowls, garnishing with some extra cheddar cheese, a few broccoli florets, and a sprinkle of black pepper. Enjoy it hot with some crusty bread or crunchy crackers for a delightful meal!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw and drain it before adding it to the soup. Frozen broccoli may cook a little faster, so keep an eye on it while it simmers.
What If I Don’t Have Chicken Broth?
No problem! You can substitute chicken broth with vegetable broth for a vegetarian option, or even use water if you’re in a pinch. The soup may be less flavorful, so consider adding extra seasonings!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove when you’re ready to enjoy it again!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a pot over medium-low heat, stirring occasionally. If it thickens up too much, add a splash of milk to loosen it!
