Broccoli Cheddar Soup

Here’s something comforting about a warm bowl of Broccoli Cheddar Soup, right? It’s one of those creamy, cheesy dishes that wraps you in a cozy hug with every spoonful. Imagine tender broccoli florets, soft bites of carrots, and onions, all enveloped in a velvety cheddar cheese sauce. Whether it’s served in a bread bowl or a regular bowl, this soup is pure comfort food perfection!

I stumbled upon this recipe on a chilly evening when I was craving something hearty but easy to make. This soup instantly became a family favorite because it’s super satisfying and simple to whip up. With just a handful of ingredients, you can create a restaurant-quality dish right at home. Plus, the smell of sautéed onions, simmering broccoli, and melting cheddar will fill your kitchen with an irresistible aroma.

Whether you’re planning a casual family dinner, seeking comfort food on a rainy day, or looking for a dish to impress guests, this Broccoli Cheddar Soup is sure to become a staple in your recipe rotation. Let’s dive into why you’ll love this creamy soup and how to make it step-by-step!

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes with simple ingredients you probably already have.
• Rich and Creamy: It’s a creamy delight that will satisfy any craving for a cozy meal.
• Cheesy Goodness: Sharp cheddar adds a robust cheesy flavor that pairs perfectly with tender broccoli.
• Family Favorite: Both kids and adults love this comforting dish, making it perfect for weeknight dinners.
• Versatile: Serve it in a bread bowl, top with extra cheese, or even add bacon for a twist.

With its creamy texture and cheesy taste, this soup stands alone as a meal or pairs beautifully with crusty bread or a light salad. Plus, it’s a healthier alternative to store-bought versions, and you can control the ingredients to make it your own!

Preparation Time and Servings

• Total Time: 30-35 minutes
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Servings: Serves 4-6 as a main dish or side.

Nutrition Facts (Per Serving)

• Calories: 320
• Carbohydrates: 20g
• Protein: 14g
• Fat: 21g
• Fiber: 3g

Ingredients

• 4 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable or chicken broth
• 2 cups whole milk (or half-and-half for creamier soup)
• 1 1/2 cups heavy cream
• 4 cups fresh broccoli florets (about 2 heads)
• 2 medium carrots, peeled and shredded
• 2 1/2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• A pinch of ground nutmeg (optional)
• 1/4 teaspoon smoked paprika (optional)
• Crusty bread or croutons (for serving)

Ingredient Breakdown

• Broccoli: Fresh or frozen works. Fresh gives a slightly firmer texture, while frozen speeds up prep time.
• Cheddar Cheese: Use sharp cheddar for a strong flavor. Freshly grated is best for smooth melting.
• Milk and Cream: Whole milk adds creaminess, but you can use low-fat milk for a lighter version.
• Paprika and Mustard: Add subtle warmth and depth to the cheesy broth.
• Carrot: Grated carrot adds sweetness and balances the savory cheese.

Step-by-Step Instructions

1. Sauté the Vegetables

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and grated carrot, and cook until they soften (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.

2. Add Broccoli and Broth

Stir in the broccoli florets, then pour in the vegetable or chicken broth. Bring to a simmer and cook for 10-12 minutes or until the broccoli is tender.

Pro Tip: If you prefer a creamier texture, reserve half of the cooked broccoli, blend the remaining soup until smooth, then return the reserved broccoli for a mix of textures.

3. Make a Simple Roux

While the soup is simmering, make a quick roux in a separate small saucepan. Melt 2 tablespoons of butter, add 2 tablespoons of flour, and cook, stirring constantly, for about 2 minutes until lightly golden. This will help thicken the soup.

4. Add Milk and Cream

Slowly whisk the milk and heavy cream into the roux, ensuring no lumps remain. Cook until the mixture thickens slightly, about 3-5 minutes.

5. Combine and Add Cheese

Pour the thickened milk mixture into the soup pot, stirring well. Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth. Season with paprika, dry mustard, salt, and black pepper.

Pro Tip: Keep the heat low when adding cheese to prevent it from separating. A slow, steady melt gives the best texture!

6. Serve and Garnish

Remove the soup from heat and ladle it into bowls. Garnish with chopped parsley and additional shredded cheddar if desired. Serve with crusty bread, a bread bowl, or your favorite crackers.

How to Serve

• Bread Bowl: Hollow out a small round loaf of bread and pour the soup inside for a fun presentation.
• Crusty Bread: Serve alongside crusty baguette slices for dipping.
• Light Salad: Pair with a fresh green salad for a complete meal.

Additional Tips for Perfect Broccoli Cheddar Soup

• Grate Your Own Cheese: Pre-shredded cheese can result in a grainy texture due to anti-caking agents. Freshly grated is smoother and creamier.
• Don’t Boil the Soup: Simmer gently to prevent curdling. High heat can cause the cheese to separate.
• Customize Consistency: For a thicker soup, add an extra tablespoon of flour to the roux. For a thinner soup, use more broth.
• Season Gradually: Add salt gradually as the cheese already brings saltiness. Taste and adjust at the end.

Recipe Variations

• Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
• Extra Veggies: Add cauliflower, zucchini, or bell peppers for extra color and flavor.
• Cheese Blend: Mix sharp cheddar with Gruyère or Monterey Jack for a twist on the classic.
• Bacon Bits: Stir in crispy bacon pieces for added crunch and flavor.
• Vegan Option: Use plant-based milk, vegan cheese, and omit the cream for a dairy-free version.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
• Freezing: Cool the soup completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Special Equipment

• Large Pot or Dutch Oven: To cook the soup evenly.
• Blender or Immersion Blender: For pureeing if you prefer a smooth texture.
• Cheese Grater: For freshly grated cheese.

FAQ

• Can I use frozen broccoli? Yes, frozen broccoli works well, but it will be softer. No need to thaw before adding.
• How can I make it thicker? Add more flour to the roux or reduce the broth by ¼ cup.
• Can I make it gluten-free? Yes, use gluten-free flour for the roux.
• What’s the best cheese for this soup? Sharp cheddar is classic, but a mix of cheddar and Gruyère is delicious.

Conclusion

There you have it—deliciously creamy and cheesy Broccoli Cheddar Soup that’s quick to make and sure to please everyone at the table. Whether you’re enjoying it as a cozy dinner or serving it up to guests, this recipe is a winner every time. It’s all about the comforting blend of tender broccoli, rich cheddar, and a creamy base that makes this soup unforgettable.

Feel free to get creative with add-ins like bacon, extra veggies, or different cheeses. Cooking is all about experimenting and finding what makes you happy. Don’t forget to share your results—I’d love to see how your soup turns out!

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