Three Amazing Broccoli Cheddar Soup Recipes
Broccoli cheddar soup is a timeless comfort, isn’t it? I love how a simple bowl of creamy goodness can make any day feel better. Today, I’m bringing you three fantastic ways to enjoy this favorite, each with its own special touch.
Whether you prefer it with hearty potatoes, a classic smooth texture, or extra cheesy, I have a recipe here for you. Get ready to find your next go-to soup!
Jump to Recipe:
- 1. Broccoli Cheddar Potato Soup
- 2. Classic Broccoli Cheddar Soup
- 3. Extra Cheesy Broccoli Cheddar Soup
Broccoli Cheddar Potato Soup Recipe
This hearty broccoli cheddar potato soup is a comforting meal. It’s packed with vegetables and creamy cheese, perfect for any day you want something warm.
Key Ingredients & Potato Soup Tips
- Potatoes: Use starchy potatoes like Russets. They break down nicely and give your soup a naturally creamy texture when blended a little.
- Broccoli: Don’t overcook the broccoli. Adding it near the end helps it stay tender-crisp, giving a nice contrast in texture.
- Cheese: Always use freshly shredded cheddar. Pre-shredded cheeses often have additives that can make the soup grainy.
What You Need for Potato Soup
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 medium Russet potatoes, peeled and diced
- 4 cups broccoli florets
- 1/2 cup milk or cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Broccoli Cheddar Potato Soup
Step 1: Start the Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Step 2: Cook Potatoes
Pour in the vegetable broth and add the diced potatoes. Bring the liquid to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are very tender, which takes about 15-20 minutes.
Step 3: Add Broccoli & Cheese
Add the broccoli florets to the pot and cook for 5-7 minutes, until they are tender-crisp. Remove the pot from the heat. Stir in the milk or cream and then gradually add the shredded cheddar cheese until it’s fully melted and the soup is smooth. Season with salt and pepper to your liking.
Step 4: Blend (Optional) & Serve
For a smoother soup, you can use an immersion blender to partially blend some of the potatoes and broccoli. Be careful not to blend it completely if you want some texture. Serve your hot soup with extra cheese on top if you desire.
📝 Final Note
This soup often tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the fridge for up to 3 days.
Classic Broccoli Cheddar Soup Recipe
This classic broccoli cheddar soup is smooth and cheesy, a true comfort food. It’s a quick and satisfying lunch or dinner that you’ll want to make again and again.
Key Classic Soup Ingredients & Tips
- Broth: Use a good quality chicken or vegetable broth. A flavorful broth makes a big difference to the overall taste of your soup.
- Thickening: A simple roux, made with butter and flour, is key for a perfectly thick and creamy soup base without being too heavy.
- Melting Cheese: To prevent cheese from clumping, add it off the heat in small batches, stirring until fully melted before adding more.
What You Need for Classic Broccoli Cheddar Soup
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 3 cups broccoli florets, chopped small
- 1.5 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and white pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Classic Broccoli Cheddar Soup
Step 1: Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and clear, about 5 minutes. Stir in the minced garlic and cook for just 1 minute more.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the cooked onions and garlic. Stir well for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken or vegetable broth until the mixture is smooth and lump-free.
Step 3: Simmer Broccoli
Bring the soup to a gentle simmer. Add the chopped broccoli florets to the pot and continue to simmer for 10-12 minutes, or until the broccoli is tender.
Step 4: Finish with Cream & Cheese
Remove the pot from the heat. Stir in the milk. Then, gradually add the shredded sharp cheddar cheese, stirring constantly until it is completely melted and the soup is creamy. Season with salt and white pepper to your preference.
📝 Final Note
For an extra smooth soup, you can use an immersion blender before adding the cheese. This will give it a restaurant-style consistency that many enjoy.
Extra Cheesy Broccoli Cheddar Soup Recipe
If you love cheese, this extra cheesy broccoli cheddar soup recipe is for you. This soup delivers a rich, extra creamy cheese experience with every spoonful, making it truly satisfying.
Key Extra Cheesy Soup Ingredients & Tips
- Cheese Blend: For ultimate creaminess and flavor, use a mix of sharp cheddar and a little Monterey Jack or even a dollop of cream cheese.
- Broccoli Size: Cut your broccoli into small florets. This helps it soften quickly and blend more easily into the creamy soup.
- Don’t Boil After Cheese: Once you add the cheese, only gently heat the soup. Boiling after adding cheese can cause it to separate and become oily.
What You Need for Extra Cheesy Soup
- 3 tbsp butter
- 1 medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 4 cups broccoli florets, small
- 1.5 cups half-and-half or heavy cream
- 3 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- Salt, black pepper, and a pinch of nutmeg
⏱️ Time: 40 minutes🍽️ Yields: 6-8 servings
How to Make Extra Cheesy Broccoli Cheddar Soup
Step 1: Soften Vegetables
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the finely chopped onion and celery. Cook these vegetables until they are very soft and translucent, which should take about 7-8 minutes. Stir in the minced garlic and cook for 1 minute more.
Step 2: Build the Base
Stir in the all-purpose flour and cook for 2 minutes, creating a thick paste or roux. Gradually whisk in the chicken broth until the mixture is completely smooth and there are no lumps. Bring the soup base to a gentle simmer.
Step 3: Cook Broccoli
Add the small broccoli florets to the simmering soup. Continue to cook for about 8-10 minutes, or until the broccoli is very tender. If you prefer a smoother soup, you can blend it partially with an immersion blender at this stage.
Step 4: Melt in the Cheese
Remove the pot from the heat. Stir in the half-and-half or heavy cream. Add the cheddar and Monterey Jack cheeses (if using) in small handfuls, stirring constantly until all the cheese is completely melted and the soup is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg.
📝 Final Note
Garnish your extra cheesy soup with some additional shredded cheese or a light sprinkle of paprika before serving for a nice presentation and flavor. This soup is absolutely wonderful with warm, crusty bread.Broccoli cheddar soup is a timeless comfort, isn’t it? I love how a simple bowl of creamy goodness can make any day feel better. Today, I’m bringing you three fantastic ways to enjoy this favorite, each with its own special touch.
Whether you prefer it with hearty potatoes, a classic smooth texture, or extra cheesy, I have a recipe here for you. Get ready to find your next go-to soup!
Jump to Recipe:
- 1. Broccoli Cheddar Potato Soup
- 2. Classic Broccoli Cheddar Soup
- 3. Extra Cheesy Broccoli Cheddar Soup
Broccoli Cheddar Potato Soup Recipe
This hearty broccoli cheddar potato soup is a comforting meal. It’s packed with vegetables and creamy cheese, perfect for any day you want something warm.
Key Ingredients & Potato Soup Tips
- Potatoes: Use starchy potatoes like Russets. They break down nicely and give your soup a naturally creamy texture when blended a little.
- Broccoli: Don’t overcook the broccoli. Adding it near the end helps it stay tender-crisp, giving a nice contrast in texture.
- Cheese: Always use freshly shredded cheddar. Pre-shredded cheeses often have additives that can make the soup grainy.
What You Need for Potato Soup
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 medium Russet potatoes, peeled and diced
- 4 cups broccoli florets
- 1/2 cup milk or cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Broccoli Cheddar Potato Soup
Step 1: Start the Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Step 2: Cook Potatoes
Pour in the vegetable broth and add the diced potatoes. Bring the liquid to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are very tender, which takes about 15-20 minutes.
Step 3: Add Broccoli & Cheese
Add the broccoli florets to the pot and cook for 5-7 minutes, until they are tender-crisp. Remove the pot from the heat. Stir in the milk or cream and then gradually add the shredded cheddar cheese until it’s fully melted and the soup is smooth. Season with salt and pepper to your liking.
Step 4: Blend (Optional) & Serve
For a smoother soup, you can use an immersion blender to partially blend some of the potatoes and broccoli. Be careful not to blend it completely if you want some texture. Serve your hot soup with extra cheese on top if you desire.
📝 Final Note
This soup often tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the fridge for up to 3 days.
Classic Broccoli Cheddar Soup Recipe
This classic broccoli cheddar soup is smooth and cheesy, a true comfort food. It’s a quick and satisfying lunch or dinner that you’ll want to make again and again.
Key Classic Soup Ingredients & Tips
- Broth: Use a good quality chicken or vegetable broth. A flavorful broth makes a big difference to the overall taste of your soup.
- Thickening: A simple roux, made with butter and flour, is key for a perfectly thick and creamy soup base without being too heavy.
- Melting Cheese: To prevent cheese from clumping, add it off the heat in small batches, stirring until fully melted before adding more.
What You Need for Classic Broccoli Cheddar Soup
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 3 cups broccoli florets, chopped small
- 1.5 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and white pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Classic Broccoli Cheddar Soup
Step 1: Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and clear, about 5 minutes. Stir in the minced garlic and cook for just 1 minute more.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the cooked onions and garlic. Stir well for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken or vegetable broth until the mixture is smooth and lump-free.
Step 3: Simmer Broccoli
Bring the soup to a gentle simmer. Add the chopped broccoli florets to the pot and continue to simmer for 10-12 minutes, or until the broccoli is tender.
Step 4: Finish with Cream & Cheese
Remove the pot from the heat. Stir in the milk. Then, gradually add the shredded sharp cheddar cheese, stirring constantly until it is completely melted and the soup is creamy. Season with salt and white pepper to your preference.
📝 Final Note
For an extra smooth soup, you can use an immersion blender before adding the cheese. This will give it a restaurant-style consistency that many enjoy.
Extra Cheesy Broccoli Cheddar Soup Recipe
If you love cheese, this extra cheesy broccoli cheddar soup recipe is for you. This soup delivers a rich, extra creamy cheese experience with every spoonful, making it truly satisfying.
Key Extra Cheesy Soup Ingredients & Tips
- Cheese Blend: For ultimate creaminess and flavor, use a mix of sharp cheddar and a little Monterey Jack or even a dollop of cream cheese.
- Broccoli Size: Cut your broccoli into small florets. This helps it soften quickly and blend more easily into the creamy soup.
- Don’t Boil After Cheese: Once you add the cheese, only gently heat the soup. Boiling after adding cheese can cause it to separate and become oily.
What You Need for Extra Cheesy Soup
- 3 tbsp butter
- 1 medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 4 cups broccoli florets, small
- 1.5 cups half-and-half or heavy cream
- 3 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- Salt, black pepper, and a pinch of nutmeg
⏱️ Time: 40 minutes🍽️ Yields: 6-8 servings
How to Make Extra Cheesy Broccoli Cheddar Soup
Step 1: Soften Vegetables
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the finely chopped onion and celery. Cook these vegetables until they are very soft and translucent, which should take about 7-8 minutes. Stir in the minced garlic and cook for 1 minute more.
Step 2: Build the Base
Stir in the all-purpose flour and cook for 2 minutes, creating a thick paste or roux. Gradually whisk in the chicken broth until the mixture is completely smooth and there are no lumps. Bring the soup base to a gentle simmer.
Step 3: Cook Broccoli
Add the small broccoli florets to the simmering soup. Continue to cook for about 8-10 minutes, or until the broccoli is very tender. If you prefer a smoother soup, you can blend it partially with an immersion blender at this stage.
Step 4: Melt in the Cheese
Remove the pot from the heat. Stir in the half-and-half or heavy cream. Add the cheddar and Monterey Jack cheeses (if using) in small handfuls, stirring constantly until all the cheese is completely melted and the soup is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg.
📝 Final Note
Garnish your extra cheesy soup with some additional shredded cheese or a light sprinkle of paprika before serving for a nice presentation and flavor. This soup is absolutely wonderful with warm, crusty bread.
