Easy Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup is one of the most beloved comfort foods in the world. It’s creamy, cheesy, and packed with nutrients from the broccoli. While it might seem like something best enjoyed at a restaurant, making it at home is actually very simple. With just a few key ingredients and about 30 minutes, you can create a rich, velvety soup that will warm you up on a cold day. It’s perfect for pairing with crusty bread or a fresh salad, and it’s even better the next day.
Why You’ll Love This Broccoli Cheddar Soup Recipe
- Quick & Easy: This recipe can be made in under 30 minutes from start to finish, making it a great option for busy days.
- Comforting & Delicious: Rich, creamy, and packed with the sharp tang of cheddar cheese and the earthiness of broccoli.
- Versatile: You can add a variety of vegetables, proteins, or spices to make it your own.
- Customizable: You can easily make this soup gluten-free, low-carb, or dairy-free by swapping out a few ingredients.
- Family-Friendly: A dish everyone can enjoy, even the pickiest eaters love the combination of cheese and broccoli!
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by chopping your vegetables. You’ll need to chop the onion, garlic, carrots, and broccoli. For the broccoli, cut it into small florets, about 1 to 1.5-inch pieces. The size will determine how long it takes to cook and how it breaks down in the soup.
Step 2: Sauté the Onion and Garlic
Heat a large pot or Dutch oven over medium heat. Add the olive oil or butter and let it melt. Once hot, add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent and softened. Add the minced garlic and sauté for another 30 seconds to 1 minute, just until fragrant.
Step 3: Add the Carrots and Broccoli
Next, add the chopped carrots and broccoli florets to the pot. Stir everything together to combine, letting the veggies cook for a couple of minutes to slightly soften and absorb the flavors of the garlic and onion.
Step 4: Add the Broth and Bring to a Boil
Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, or until the vegetables are tender. You should be able to easily pierce the carrots with a fork, and the broccoli will be soft but still hold its shape.
Step 5: Blend the Soup (Optional)
At this point, you have the option to blend the soup if you prefer a smoother texture. For a creamy soup, use an immersion blender to purée the soup directly in the pot. Alternatively, you can carefully transfer the soup to a blender in batches (let it cool slightly first to avoid splattering). Blend until smooth and return the soup to the pot.
If you prefer a chunkier soup with visible bits of broccoli and carrots, simply skip this step and proceed to the next one.
Step 6: Add Milk and Cheese
Once your soup is blended (or if you prefer it chunky), stir in the milk. This will create a creamy base for the soup. Let the mixture heat through for 2-3 minutes. Then, gradually add the shredded cheddar cheese, stirring continuously to melt it into the soup. Once the cheese is fully melted and incorporated, the soup will become thick and creamy.
If you like your soup even cheesier, add in the mozzarella cheese for extra creaminess and a stringy, stretchy texture.
Step 7: Season the Soup
Taste the soup and add salt and pepper to your liking. If you want to add a little extra depth of flavor, sprinkle in some paprika or a dash of hot sauce for a spicy kick. You can also adjust the creaminess by adding more milk or broth if needed.
Step 8: Thicken the Soup (Optional)
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the soup and let it simmer for an additional 2-3 minutes until the soup thickens to your desired consistency.
Step 9: Serve and Garnish
Once your soup has reached the desired thickness, remove it from the heat and ladle it into bowls. If you want, top your soup with croutons, a sprinkle of fresh herbs, or an extra dash of cheddar cheese for garnish. Serve with warm, crusty bread on the side for dipping.
Helpful Tips for the Best Broccoli Cheddar Soup
- Use Sharp Cheddar: For the best flavor, opt for sharp cheddar cheese. It melts beautifully and adds a tangy richness that pairs perfectly with the broccoli.
- Adjust the Consistency: If you prefer a thicker soup, you can add more cornstarch slurry, or you can blend a portion of the vegetables for a smoother texture.
- Avoid Pre-shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the texture of the soup. Freshly shredded cheese will melt more evenly and smoothly.
- Use Fresh Broccoli: Fresh broccoli will provide the best texture and flavor. If you use frozen broccoli, make sure it’s thawed and well-drained before adding it to the soup.
- Vegan/Gluten-Free Options: To make this recipe vegan, simply swap the dairy for coconut milk or almond milk, and use a dairy-free cheese. For a gluten-free version, ensure you use a gluten-free broth and cornstarch as the thickening agent.
Variations of Broccoli Cheddar Soup
While the classic version is always delicious, here are a few fun variations to try:
1. Bacon Broccoli Cheddar Soup
For an extra layer of flavor, add some crispy bacon. Cook the bacon first, crumble it, and stir it into the soup at the end. You can also use the bacon fat to sauté the onions and garlic for added smokiness.
2. Spicy Broccoli Cheddar Soup
Add a spicy kick to your soup by incorporating diced jalapeños or a splash of hot sauce while simmering the broth. A pinch of cayenne pepper also works well for a little heat without overpowering the soup.
3. Chicken Broccoli Cheddar Soup
For added protein, add cooked, shredded chicken to your soup. This can make the soup even heartier and more filling, perfect for a one-pot meal.
4. Roasted Garlic Broccoli Cheddar Soup
Roast the garlic before adding it to the soup for a more intense, sweet flavor. Roasting the garlic also takes away any harshness, creating a smoother, more complex taste.
Storage and Reheating
This broccoli cheddar soup can be stored in the refrigerator for up to 4-5 days. Allow the soup to cool completely before transferring it to an airtight container.
To reheat, simply warm the soup over medium heat on the stovetop, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened too much in the fridge.
This soup can also be frozen for up to 3 months. To freeze, let the soup cool completely, then store it in a freezer-safe container. Thaw it overnight in the fridge and reheat gently on the stovetop when you’re ready to eat.
Conclusion
Making broccoli cheddar soup at home is an easy and satisfying way to enjoy this classic comfort food without the need for takeout or packaged options. This recipe is versatile, quick, and can be customized to suit your taste. Whether you enjoy it as a meal on its own, paired with a sandwich, or as part of a hearty dinner, it’s sure to become a family favorite.
Easy Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup is one of the most beloved comfort foods in the world. It’s creamy, cheesy, and packed with nutrients from the broccoli. While it might seem like something best enjoyed at a restaurant, making it at home is actually very simple. With just a few key ingredients and about 30 minutes, you can create a rich, velvety soup that will warm you up on a cold day. It’s perfect for pairing with crusty bread or a fresh salad, and it’s even better the next day.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets (about 1 medium head of broccoli)
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1 1/2 cups whole milk (or half-and-half for a richer soup)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon ground mustard (optional)
- 1/4 teaspoon garlic powder (optional)
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon flour (optional, for thicker soup)
Instructions
- Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant. - Cook the Broccoli:
Add the broccoli florets to the pot and sauté for another 2-3 minutes. Then, pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes, or until the broccoli is tender. - Blend (Optional for Creamy Soup):
If you prefer a smooth, creamy soup, use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender, blend it, and return it to the pot. If you like a chunkier soup, skip this step. - Add Milk & Seasonings:
Stir in the milk, salt, pepper, and optional mustard or garlic powder. Bring the soup back to a simmer, but don’t let it boil. - Add Cheese:
Lower the heat and gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. - Optional Thickening:
If you like a thicker soup, you can create a slurry by whisking 1 tablespoon of flour with 2 tablespoons of milk and stirring it into the soup. Let the soup simmer for an additional 3-4 minutes until it thickens. - Taste & Adjust:
Taste the soup and adjust the seasoning with more salt, pepper, or cheese if needed. - Serve:
Ladle the soup into bowls and serve warm. You can garnish with additional shredded cheese or fresh herbs if you like.