This Broccoli Cheddar Soup is creamy, cheesy, and packed with healthy broccoli. It’s like a warm hug in a bowl, perfect for chilly days!
My favorite part? Dipping crusty bread right into the soup! It makes the meal feel extra special, and let’s be honest—who doesn’t love cheesy goodness? 😍
I love how quick this soup is to whip up. Just sauté, stir, and simmer. In no time, you’ll have a cozy dinner that everyone will enjoy!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for flavor and texture but frozen works well, too. If you’re not a fan of broccoli, try using spinach or kale for a different taste.
Onion: It adds sweetness and depth. If you’re sensitive to onions, you can skip it or substitute with leeks for a milder flavor.
Chicken Broth: This gives a savory base, but if you’re vegetarian or vegan, vegetable broth is an excellent option. Homemade or store-bought works great, too.
Cheddar Cheese: Sharp cheddar gives a nice tang. If you prefer a milder cheese, go for Monterey Jack or even a dairy-free cheese if needed.
Half-and-Half: For creaminess, half-and-half is perfect. You can use whole milk for a lighter version or coconut milk for a dairy-free option.
How Do I Blend the Soup for the Best Texture?
Blending the soup can be tricky if you’re unsure about the right texture. The goal is to make it creamy while still having some chunks of broccoli for that lovely texture.
- First, blend only half of the soup. This keeps some broccoli pieces whole for a heartier feel.
- If you’re using a blender, let it cool slightly before blending to avoid splatters.
- For a smoother texture, use an immersion blender directly in the pot. Just make sure to move it around to blend evenly.
What’s the Best Way to Add Cheese Without It Getting Gritty?
Adding cheese can sometimes lead to a grainy texture if it’s not done carefully. Here’s how to avoid that:
- Always lower the heat after blending in the cream. Hot soup can cause cheese to seize up!
- Add cheese gradually, stirring constantly until melted. This helps it incorporate smoothly.
- Make sure to use fresh shredded cheese rather than pre-shredded for the best melt.
Enjoy your delicious Broccoli Cheddar Soup, and don’t forget that crusty bread for dipping! 😊
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (plus more for garnish)
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon dry mustard powder (optional for flavor depth)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 20-30 minutes to cook, giving you a total of about 40 minutes from start to finish. Perfect for a cozy dinner in no time!
Step-by-Step Instructions:
1. Sautéing Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent. Then, add the minced garlic and cook for an additional minute until it’s fragrant.
2. Making the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly to create a roux. Cook this mixture for about 2 minutes to remove the raw flour taste. This will help thicken your soup later.
3. Adding Broth and Vegetables:
Slowly whisk in the chicken broth. Make sure to whisk well to avoid any lumps! Bring the mixture to a simmer and let it cook until it thickens slightly, which should take about 5-7 minutes. Now, add the broccoli florets, along with salt, pepper, paprika, and dry mustard if you’re using it. Let this simmer for 8-10 minutes until the broccoli is tender but still bright green.
4. Blending for Creaminess:
Carefully remove about half of the soup from the pot and blend it in a blender or with an immersion blender until smooth. Returning this blended soup to the pot will create a wonderful creamy base while still having some chunky broccoli pieces for texture.
5. Finishing Touches:
Reduce the heat to low. Stir in the half-and-half or heavy cream to make the soup rich and creamy. Gradually add the shredded cheddar cheese, stirring continuously until it’s melted and smooth. Be careful not to let the soup boil after adding cheese to keep it smooth and avoid graininess.
6. Seasoning and Serving:
Give your soup a taste and feel free to adjust the seasoning with more salt or pepper as needed. Ladle the hot soup into bowls and garnish with additional shredded cheddar cheese and a sprinkle of black pepper. Serve it warm, and don’t forget some crusty bread for dipping!
Enjoy your comforting Broccoli Cheddar Soup! It’s sure to become a favorite in your home.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works perfectly in this recipe. Just add it directly to the pot without thawing, but you may need to slightly increase the simmering time to ensure it’s tender.
What Can I Use Instead of Half-and-Half?
If you’re looking for a lighter option, whole milk can be used instead of half-and-half. For a dairy-free alternative, try using coconut milk or almond milk, but keep in mind the flavor may change slightly.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stove over low heat, stirring occasionally to maintain creaminess.
Can I Freeze This Broccoli Cheddar Soup?
Yes, you can freeze the soup! Just make sure to cool it completely before transferring to a freezer-safe container. It should last for about 2-3 months in the freezer. When reheating, do so slowly on the stove and add a splash of milk or cream to restore its creamy texture.
