Broccoli Cheddar Soup
Imagine a bowl of steaming, velvety soup, brimming with tender broccoli florets and a rich, cheesy flavor that will warm you from the inside out. That’s broccoli cheddar soup—a comforting classic that’s perfect for chilly days and cozy nights.
This creamy delight starts with a base of sautéed onions and garlic, creating a fragrant foundation for the soup. Then comes the star of the show: broccoli, simmered to tender perfection in a rich and flavorful broth. But the real magic happens when a generous amount of sharp cheddar cheese is melted into the soup, creating a velvety smooth texture and an irresistible cheesy flavor.
Each spoonful is a symphony of textures and tastes—tender broccoli, creamy broth, and that sharp cheddar bite. It’s a simple yet satisfying dish that’s perfect for a quick weeknight meal or a cozy weekend lunch.
Whether you’re a cheese lover, a soup enthusiast, or simply seeking a comforting and flavorful meal, broccoli cheddar soup is sure to hit the spot. It’s a classic for a reason—a delicious and satisfying dish that’s perfect for any occasion.
Broccoli & Cheddar Cheese Soup
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Ingredients
4 Tbsp Unsalted Butter- 1 Med Yellow Onion diced
- ½ tsp Sea Salt
- 1 tsp Ground Black Pepper to taste
- 3 Cloves Garlic minced
- ¼ Cup All-Purpose Flour
- 2 Cups Milk whole milk is best
- 2 Cups Vegetable Broth
- 3 Cups Broccoli florets, chopped
- 1 Large Carrots Julienned or finely chopped
- ½ tsp Dijon Mustard
- 8 oz Cheddar Cheese shredded
- 1 Cup Croutons homemade or store bought
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper. Cook and stir until the onion becomes translucent and softens. Stir in the garlic until fragrant. Sprinkle in the flour and whisk until it turns a light golden brown. Slowly pour in the milk while whisking constantly.4 Tbsp Unsalted Butter, 1 Med Yellow Onion, ½ tsp Sea Salt, 1 tsp Ground Black Pepper, 3 Cloves Garlic, ¼ Cup All-Purpose Flour, 2 Cups Milk
- Now, add the broth, broccoli florets, chopped carrots, and mustard to the pot. Give everything a good stir to combine. Bring the mixture to a simmer, then reduce the heat to low, and cook until the broccoli is tender, about 15 to 20 minutes. You can test the broccoli with a fork to make sure it's cooked to your liking.2 Cups Vegetable Broth, 3 Cups Broccoli, 1 Large Carrots, ½ tsp Dijon Mustard
- Now, for the best part! Slowly add the shredded cheese to the soup, stirring after each addition, until all of the cheese is melted and the soup has reached a lovely, creamy consistency. Season to taste with salt and pepper. Ladle the soup into bowls and serve hot. Croutons make a nice addition for a bit of crunch.1 Cup Croutons, 8 oz Cheddar Cheese
Notes
- Broccoli: Fresh broccoli florets are best. If using frozen, thaw it completely before adding it to the soup.
- Cheese: Use a good-quality sharp cheddar cheese for the best flavor. You can also add other cheeses like Gruyère or fontina for complexity.
- Aromatics: Onions and garlic form the flavor base of the soup.
- Carrot: Adds a touch of sweetness and color.
- Mustard: A small amount of Dijon mustard adds depth and a subtle tanginess.
- Broth: Use a good-quality vegetable or chicken broth. Homemade broth will add the most flavor.
- Milk: Whole milk creates a creamy texture. You can use 2% milk if you prefer a lighter soup.
- Butter and Flour: These create a roux, which thickens the soup.
- Seasonings: Salt and pepper are essential. You can also add other spices like nutmeg or paprika.
- Don't Overcook the Broccoli: Simmer the broccoli just until it's tender-crisp. Overcooked broccoli will be mushy.
- Make a Roux: Cooking the flour with the butter creates a roux, which helps to thicken the soup and prevent lumps.
- Stir in the Cheese Gradually: Add the cheese a little at a time, stirring constantly until it's melted and smooth. This helps to prevent the cheese from clumping.
- Adjust Consistency: If the soup is too thick, add a bit more broth to thin it out.
- Taste and Adjust: Always taste the soup before serving and adjust the seasonings to your liking.
- Garnish: Garnish with croutons, shredded cheese, or a dollop of sour cream.
- Sides: Serve with crusty bread or a side salad for a complete meal.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Creamier: Use heavy cream instead of milk for an even richer soup.
- Veggie-Packed: Add other vegetables like cauliflower, carrots, or potatoes.
- Hearty: Add cooked bacon or ham for a smoky flavor.
Nutrition
Ingredients
Ingredients:
- 4 Tbsp Unsalted Butter: The base of your soup’s rich flavor. Unsalted allows you to control the saltiness.
- 1 Med Yellow Onion, diced: Adds sweetness and depth.
- ½ tsp Sea Salt: Enhances the flavors; you can adjust to taste later.
- 1 tsp Ground Black Pepper, to taste: Provides a bit of warmth and spice.
- 3 Cloves Garlic, minced: Classic aromatic for savory depth.
- ¼ Cup All-Purpose Flour: This will thicken the soup.
- 2 Cups Milk (whole milk is best): Creates creaminess. Whole milk adds richness, but you can use 2% in a pinch.
- 2 Cups Vegetable Broth: Forms the soup’s base; use a good quality one for the best flavor.
- 3 Cups Broccoli, florets, chopped: The star ingredient!
- 1 Large Carrot, Julienned or finely chopped: Adds a touch of sweetness and color.
- ½ tsp Dijon Mustard: A secret ingredient that adds complexity.
- 8 oz Cheddar Cheese, shredded: Sharp cheddar is recommended for the best flavor.
- 1 Cup Croutons, homemade or store-bought: For a crunchy topping.
Tips for the Best Broccoli Cheddar Soup:
- Don’t overcook the broccoli: Aim for tender-crisp broccoli that retains its vibrant green color.
- Use quality cheese: The better the cheddar, the better the soup!
- Adjust seasonings to taste: Start with the recommended amounts of salt and pepper, then add more to your liking.
- Blend carefully: If using an immersion blender, be careful not to over-blend, which can make the soup gummy.
- Thicken gradually: Add the flour slowly to avoid lumps.
- Garnish generously: Croutons are a must, but you can also add extra shredded cheese, a dollop of sour cream, or even some fresh parsley.
Image Gallery Broccoli Cheddar Soup
Broccoli & Cheddar soup
Broccoli & Cheddar Soup Veggies Added
Broccoli Cheddar soup 3
Broccoli Cheddar Soup 2
Storage & Leftovers
Storage
Refrigerator: Broccoli Cheddar Soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for 3-4 days. Make sure to transfer the soup to an airtight container once it has cooled completely.
Freezer: While freezing is an option, it’s not generally recommended for Broccoli Cheddar Soup. Dairy-based soups can sometimes separate or become grainy when frozen and thawed. However, if you do choose to freeze it, store it in a freezer-safe container or bag for up to 1 month.
Reheating
Stovetop: The best way to reheat Broccoli Cheddar Soup is gently on the stovetop over low heat. Stir occasionally to prevent sticking and scorching. If the soup seems thick, you can thin it out with a splash of milk or broth.
Microwave: While you can use a microwave, it’s not ideal as it can heat unevenly and may cause the cheese sauce to separate. If you do use a microwave, heat it in short bursts, stirring frequently, until warmed through.
Tips and Tricks for Leftovers
- Separation: If your soup separates slightly after refrigeration, don’t worry! A quick whisk or a blend with an immersion blender can often restore its creamy texture.
- Thinning: Broccoli Cheddar Soup tends to thicken as it sits in the refrigerator. Add a little extra milk or broth when reheating to achieve your desired consistency.
- Freshness: Always check for any signs of spoilage before consuming leftovers. Look for any off-putting smells, discoloration, or mold.
By following these storage and reheating tips, you can enjoy your homemade Broccoli Cheddar Soup even after the first day!
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