This Cheesy Broccoli Cheddar Soup is a cozy bowl of goodness! With fresh broccoli and creamy cheddar cheese, it’s warm and comforting on chilly days.
I love how this soup is so easy to make. Just throw everything together, and soon you’ll have a cheesy delight that makes you feel like a chef! Plus, it’s perfect with some crunchy bread.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is the star here! If you don’t have it, you can use frozen broccoli florets. They might require a bit less cooking time, so keep an eye on them!
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you’re looking for a milder taste, go for medium cheddar. You could also mix in some Gouda or Monterey Jack for a different twist!
Butter: Unsalted butter is ideal for this recipe to control salt levels. If you’re looking for a dairy-free version, use olive oil or vegan butter instead.
Milk & Cream: Whole milk and heavy cream make the soup rich and creamy. For a lighter version, use low-fat milk and omit the heavy cream, or replace it with unsweetened almond milk.
How Do I Get the Right Thickness for My Soup?
Getting the perfect consistency is key to a delicious soup! To start, stir the flour with the butter to create a roux, which acts as a thickener. Here’s how to ensure it’s just right:
- Cook the roux for just 1-2 minutes before adding liquid; this helps remove the raw flour taste.
- When adding the broth and milk, do it slowly while whisking to avoid lumps.
- If the soup still seems too thin after simmering, let it cook a bit longer to reduce it. Remember, it will thicken more as it cools!
Cheesy Broccoli Cheddar Soup
Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded carrots (optional for extra sweetness and color)
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon dried thyme or Italian seasoning (optional)
- Bread slices for serving (optional)
Time Estimate:
This hearty soup will take about 15 minutes of prep time and around 30 minutes of cooking time, totaling about 45 minutes from start to finish. It’s a quick and satisfying dish that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent. The aroma will be fantastic!
2. Make the Roux:
Add the flour to the pot and stir constantly for 1-2 minutes. This roux will help thicken your soup and eliminate any raw flour taste. Don’t skip this step!
3. Add the Liquids:
Slowly whisk in the chicken broth while ensuring there are no lumps. Next, add the whole milk and heavy cream. Keep whisking until the mixture is smooth and combined.
4. Simmer the Base:
Bring the soup base to a gentle simmer over medium heat, stirring occasionally. Keep an eye on it while it thickens over the next 5-7 minutes.
5. Cook the Broccoli:
Add the fresh broccoli florets and shredded carrots (if using) to the pot. Stir and cook for 7-10 minutes, or until the broccoli is tender but still bright green. Stir occasionally to prevent any sticking!
6. Melt the Cheese:
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and you have a creamy consistency. This is where the magic happens!
7. Season It Up:
Add the salt, black pepper, paprika, and dried thyme or Italian seasoning, if you like. Taste and adjust the seasonings to your preference.
8. Blend for Texture (Optional):
If you’d like a smoother soup, use an immersion blender to blend a portion of the soup, leaving some broccoli chunks for a great texture.
9. Serve and Enjoy:
Serve hot, with extra shredded cheddar cheese on top if desired, and some crusty bread on the side for dipping. Enjoy your delicious, creamy Cheesy Broccoli Cheddar Soup!
This soup is comforting, easy to make, and a great way to get a dose of veggies in a delicious way!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just reduce the cooking time slightly—about 5-7 minutes should be sufficient since it’s often blanched before freezing. Make sure to stir occasionally for even cooking.
Is There a Dairy-Free Version of This Soup?
Absolutely! You can substitute the butter with olive oil, use almond or oat milk in place of whole milk, and replace the heavy cream with coconut cream or a vegan cream alternative. Just make sure to choose a dairy-free cheese for shredding!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally, until heated through. You can add a splash of broth or milk to thin it out if needed.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Just follow the recipe up to adding the cheese, then cool it down and store in the fridge. Reheat on the stove and add the cheese when ready to serve, stirring until melted and smooth.
