Broccoli Cheddar Soup is a warm, creamy delight packed with fresh broccoli and rich cheddar cheese. It’s like a hug in a bowl, perfect for chilly days!
I love how easy it is to whip up—just toss everything in the pot and let it simmer. Plus, it’s a sneaky way to get more greens into your day. Yum! 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the best flavor and texture. You can use frozen broccoli in a pinch, but fresh is preferred for that vibrant color and crunch.
Cheddar Cheese: Sharp cheddar is key for a rich taste. If you’re looking for a twist, try using a mix of cheeses like Gruyère or Monterey Jack. Just remember, the cheesier, the better!
Half-and-Half or Milk: If you’re looking for a lighter version, swap in whole milk or a non-dairy alternative like oat milk. Just ensure it’s unsweetened for the right flavor balance.
Butter: Instead of butter, you can use olive oil or vegan butter for a dairy-free option. The taste will change slightly, but it’ll still be delicious!
How Do You Get the Perfectly Creamy Texture?
If you’ve ever wondered about achieving that velvety texture in your soup, blending is the secret! You want a mix of creamy smoothness and pieces of broccoli for a nice bite.
- Blend about half of the soup using an immersion blender right in the pot, or carefully transfer half to a blender and puree until smooth.
- Return the blended soup to the pot with the rest of the chunks. This gives texture while still being creamy.
- Heat gently after blending, but avoid boiling to keep the cheese from becoming grainy.
Follow these tips, and you’ll have a comforting Broccoli Cheddar Soup that’s sure to impress!
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 medium head)
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded, plus extra for garnish
- 1 tsp Dijon mustard (optional, for extra depth)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 tsp smoked paprika or cayenne pepper (optional for subtle heat)
- Bread or croutons for serving (optional)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep and around 30 minutes to cook. In about 45 minutes, you’ll have a delicious and creamy Broccoli Cheddar Soup ready to enjoy!
Step-by-Step Instructions:
1. Blanch the Broccoli:
First, bring a pot of salted water to a boil. Add your fresh broccoli florets and cook them until they are bright green and just tender, which should take about 2-3 minutes. Drain the broccoli and immediately plunge it into ice water to stop the cooking process and keep that beautiful color. Drain again and set the broccoli aside.
2. Sauté the Veggies:
In a large pot, melt the butter over medium heat. Once it’s melted, add the finely chopped onion and cook until it’s soft and translucent, which will take about 5 minutes. Then, toss in the minced garlic and cook for another minute until it becomes fragrant.
3. Make the Roux:
Sprinkle the flour over the onion mixture and stir well to coat everything. Cook this for about 2 minutes while stirring. This step helps eliminate the raw flour taste and forms the base for your soup.
4. Add the Liquids:
Gradually whisk in the chicken broth and half-and-half (or milk). Keep whisking to prevent any lumps from forming. Bring the mixture to a gentle simmer, stirring frequently, until it thickens—this should take about 5-7 minutes.
5. Add the Cheddar:
Lower the heat and add the shredded cheddar cheese a handful at a time, stirring until it melts and blends smoothly into the soup. If you’re using Dijon mustard, add it at this point along with salt, black pepper, and any smoked paprika or cayenne pepper for a little kick, if desired.
6. Blend for Creaminess:
Using an immersion blender, carefully blend about half of the soup to achieve a creamy texture while leaving some whole broccoli florets for a nice bite. If you don’t have an immersion blender, you can transfer half the soup to a regular blender and puree until smooth, then return it to the pot.
7. Add Back the Broccoli:
Gently fold the reserved whole broccoli florets back into the soup. Heat through for another 2 minutes, but remember not to boil the soup again.
8. Serve and Enjoy:
Serve your delicious Broccoli Cheddar Soup hot, garnished with extra shredded cheddar on top and a dash of ground black pepper. Pair it with crusty bread or croutons for a comforting meal!
Enjoy your creamy, cheesy, and comforting bowl of Broccoli Cheddar Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can definitely use frozen broccoli if fresh is not available! Just thaw it completely and drain off any excess moisture before adding it to the soup to ensure the best texture and flavor.
What If I Don’t Have Half-and-Half or Milk?
No worries! You can substitute with any non-dairy milk, like almond or oat milk, or simply use water or vegetable broth for a lighter version. Just keep in mind that the flavor and creaminess may vary slightly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. To reheat, gently warm it on the stove, adding a splash of water or milk to adjust the consistency.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can either blend more of the soup for a creamier consistency or mix a tablespoon of cornstarch with a bit of cold water and stir it into the simmering soup until it thickens to your liking!
