This Broccoli Cheddar Soup is creamy, cheesy, and loaded with fresh broccoli. It’s like a warm hug in a bowl on a chilly day!
Dipping some crusty bread into this soup is heavenly! I always feel like a chef when I make it, but it’s really just a simple mix of ingredients. So yummy!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for this soup. If you can’t find it, frozen broccoli can work too! Just add it a bit later in the cooking process since it’s already cooked.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you’re looking for a milder taste, use medium cheddar instead. You can also mix in some mozzarella for creaminess!
Half-and-Half or Milk: For a lighter version, use low-fat milk. If you prefer a richer taste, heavy cream is a delicious option. However, this will make it quite rich!
Butter: If you’re dairy-free, olive oil or vegan butter can take the place of unsalted butter.
What’s the Best Way to Create a Creamy Texture?
One important step in this soup is achieving that creamy texture by puréeing part of the soup. Here’s how you can make it perfectly smooth:
- After cooking the broccoli, take out about half the soup into a bowl.
- Use an immersion blender directly in the pot, or transfer the soup back into a stand blender in batches. Blend until smooth.
- Return the blended soup to the pot and stir everything together. This method keeps the soup thick and creamy while leaving some broccoli chunks for texture.
Remember to blend carefully, as hot liquids can splatter!
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of nutmeg for depth of flavor
How Much Time Will You Need?
This delicious Broccoli Cheddar Soup takes about 15 minutes to prepare and 20-25 minutes to cook, making a total of 35-40 minutes from start to finish. Just enough time to get that cozy feeling without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 5 minutes until the onion is softened and translucent. Then, add the minced garlic and cook for another minute, until it smells fantastic!
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir it constantly for about 2 minutes to create a roux. Be careful not to let it brown! This step helps to thicken the soup later on.
3. Add the Broth:
Gradually whisk in the chicken or vegetable broth. Stir continuously to prevent any lumps from forming. Bring the mixture to a simmer and let it cook for about 4-5 minutes until it thickens a little.
4. Incorporate the Cream and Broccoli:
Add in the half-and-half or milk, stirring well to combine. Then, gradually add the broccoli florets. Bring the soup back to a simmer and cook for about 8-10 minutes, or until the broccoli is tender.
5. Blend for Creaminess:
Carefully remove about half of the soup from the pot. Use an immersion blender to purée this portion until smooth. If using a stand blender, blend in batches. Return the blended portion to the pot so that you have a creamy texture with some broccoli chunks still visible.
6. Stir in the Cheese:
Lower the heat, then slowly add the shredded cheddar cheese to the pot, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
7. Season to Taste:
Finally, season the soup with salt and freshly ground black pepper. If you like, add a pinch of nutmeg for an extra layer of flavor. Give it a good stir!
8. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar on top. Pair it with some crusty bread for dipping and enjoy your delicious Broccoli Cheddar Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it a bit later in the cooking process, as it’s already cooked. This will ensure it doesn’t become mushy in the soup.
What Can I Use Instead of Half-and-Half?
If you want a lighter option, you can substitute with low-fat milk or almond milk. For a richer flavor, go for heavy cream!
How to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Vegan?
Absolutely! Use vegetable broth, non-dairy milk (like almond or soy milk), and swap the cheddar cheese for a vegan cheese option or nutritional yeast for a cheesy flavor without dairy.
