Broccoli Cheddar Soup

There’s something incredibly heartwarming about a bowl of Broccoli Cheddar Soup. I remember the first time I tried it—cozying up on a chilly winter evening, wrapped in a blanket, and savoring that creamy, cheesy goodness. It’s one of those dishes that feels like a hug from the inside. The vibrant green of the broccoli, the rich cheddar that melts into a velvety texture, and the aromatic garlic all come together to create a symphony of flavors that dance on your palate. This soup is not just food; it’s a comforting experience that brings back memories of family gatherings and warm kitchen aromas.

What Goes Into Broccoli Cheddar Soup

The ingredients for Broccoli Cheddar Soup are a beautiful medley of flavors and textures. Each component plays a crucial role in creating the final dish. The star ingredient, broccoli, brings a fresh and vibrant taste, while cheddar cheese adds a creamy, comforting element that binds everything together. The onion and garlic provide a delightful aromatic base, enhancing the overall flavor. Together, these ingredients create a balanced, hearty soup that warms the soul.

• 2 tablespoons unsalted butter: This is used to sauté the vegetables, adding richness to the soup.
• 1 small yellow onion, finely chopped: The onion adds sweetness and depth of flavor.
• 1 ¼ teaspoons kosher salt: Essential for enhancing all the flavors in the soup.
• ¼ teaspoon ground black pepper: Adds a slight kick to the soup.
• 3 carrots, scrubbed and cut into 1/2 to 3/4-inch pieces: Carrots bring sweetness and texture.
• 8 cups broccoli florets (about 2 heads): The main ingredient, packed with vitamins.
• 3 cups cauliflower florets (about 12 ounces or 1 small head): Adds creaminess and a subtle flavor.
• 2 cloves garlic, minced (about 2 teaspoons): Provides an aromatic punch.
• 4 cups low sodium chicken broth or vegetable broth: The base of the soup that brings everything together.
• ½ cup 2% milk, whole milk, or half-and-half: Adds creaminess to the soup.
• 1 to 2 teaspoons Dijon mustard: A dash of tang to elevate the flavors.
• ¼ teaspoon ground nutmeg: Adds warmth and depth.
• Pinch cayenne pepper (optional): For a little extra heat.
• 4 ounces extra sharp cheddar cheese, shredded (about 1 cup): The star of the show, giving the soup its signature flavor.
• 1 tablespoon cornstarch: To help thicken the soup.
• ¼ cup finely grated Parmesan or 3 tablespoons nutritional yeast: Adds a savory flavor to the soup.

Directions for Broccoli Cheddar Soup

Making Broccoli Cheddar Soup is an enjoyable and rewarding experience. You’ll find that each step is straightforward and easy to follow. Gather your ingredients and let’s get started!

1. In a large Dutch oven or a sturdy soup pot, melt the butter over medium heat. You’ll want to let it bubble gently without browning. This should take about 1 to 2 minutes.

2. Add the onion, salt, and black pepper. Cook, stirring often, until the onion softens and becomes translucent, which takes around 5 to 8 minutes. Be careful not to let it brown; we want a tender base.

3. Next, add the carrots, broccoli, cauliflower, and garlic. Cook for about 5 minutes, stirring occasionally, until the broccoli is bright green and lightly sautéed.

4. Pour in the broth and bring the mixture to a simmer over medium-high heat. This is where the magic begins!

5. Once simmering, reduce the heat to maintain a gentle simmer. Cover and let it cook for about 15 minutes or until all the vegetables are tender. You can stir occasionally to ensure even cooking.

6. Now, it’s time to puree the soup. You can either do this in batches in a blender or use an immersion blender directly in the pot. Blend until smooth or leave it chunkier, according to your preference.

7. Return the pot to low heat. Stir in the milk, mustard, nutmeg, and cayenne. Allow it to warm through for a few minutes.

8. In a bowl, toss the cheddar with the cornstarch to coat it evenly. This helps it melt smoothly into the soup.

9. Working with just a handful at a time, slowly add the cheddar to the pot, stirring constantly until each handful is melted before adding the next. This will ensure a creamy consistency.

10. Finally, stir in the Parmesan and taste for seasoning. Adjust as needed before serving warm with extra cheddar sprinkled on top and a piece of crusty bread on the side.

How to Switch It Up

If you’re looking to add a personal touch to your Broccoli Cheddar Soup, here are some great tips:

• Storage: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or microwave.
• Freezing: This soup freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve with crusty bread, a fresh salad, or enjoy as a starter for any meal.
• Spice It Up: Add a pinch of red pepper flakes for some heat, or switch the cheddar for a spicy pepper jack.
• Vegetarian Option: Use vegetable broth to keep it completely vegetarian. You won’t miss the meat!
• Lighten Up: Substitute half-and-half with a low-fat alternative for a lighter version without sacrificing flavor.

Serving Ideas for Broccoli Cheddar Soup

When it comes to serving Broccoli Cheddar Soup, the options are as varied as they are delicious:

• Accompany with Bread: A thick slice of crusty sourdough or a warm baguette complements the soup perfectly, perfect for dipping.
• Salad Pairing: A light, refreshing salad, such as a classic Caesar or a mixed greens salad, can balance the rich flavors.
• Garnish: Top the soup with extra cheddar cheese, croutons, or fresh herbs like chives for added flavor and presentation.
• Seasonal Serving: This soup is great for winter gatherings or cozy nights in, but it can also be adapted for spring with added greens.
• Family Style: Serve the soup directly from the pot, allowing everyone to help themselves for a more casual, inviting atmosphere.
• Lunch Box: Pack it in a thermos for work or school lunches; it’s a comforting option that warms the soul.
• Occasions: Perfect for cozy dinners, family gatherings, or even as a starter for holiday meals.

FAQ

Conclusion

The Broccoli Cheddar Soup is not just a recipe; it’s a warm embrace on a cold day. With its rich flavors and creamy texture, it’s sure to become a family favorite. I encourage you to give it a try and experience the delightful taste and comforting warmth it offers. You won’t regret making this scrumptious soup a part of your meal rotation.

Broccoli Cheddar Soup

The ultimate comfort food, Broccoli Cheddar Soup is creamy, cheesy, and packed with nutrition. This easy weeknight dinner is perfect for chilly days and will warm your heart. Make it tonight for a delightful experience!

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons unsalted butter
• 1 small yellow onion finely chopped
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 3 carrots carrots scrubbed and cut into 1/2 to 3/4-inch pieces
• 8 cups broccoli florets about 2 heads
• 3 cups cauliflower florets about 12 ounces or 1 small head
• 2 cloves garlic minced, about 2 teaspoons
• 4 cups low sodium chicken broth or vegetable broth
• ½ cup 2% milk whole milk, or half-and-half (the higher the fat, the richer the soup)
• 1 to 2 teaspoons Dijon mustard to taste (I use 2)
• ¼ teaspoon ground nutmeg
• Pinch cayenne pepper optional
• 4 ounces extra sharp cheddar cheese shredded (about 1 cup), plus additional for serving, do not use pre-shredded cheese, which does not melt as smoothly
• 1 tablespoon cornstarch
• ¼ cup finely grated Parmesan or 3 tablespoons nutritional yeast

Equipment

• Saucepan
• Skillet
• Oven
• Grater
• Chef's Knife
• Blender
• Wooden Spoon

Method

 

1. In a large Dutch oven or similar large, sturdy soup pot, melt the butter over medium heat. Add the onion, salt, and black pepper. Cook until the onion softens and begins to turn translucent, adjusting the heat as needed so it becomes tender but does not brown, about 5 to 8 minutes.
2. Add the carrot, broccoli, cauliflower, and garlic. Cook until the broccoli is very lightly sautéed and bright green, about 5 minutes.
3. Add the broth. Bring to a simmer over medium-high.
4. Reduce the heat to maintain a gentle simmer and cook, stirring periodically, until the vegetables are completely tender, about 15 minutes.
5. Puree the soup, either in batches in a blender or directly in the pot with an immersion blender. Leave the soup as chunky or as tender as you like.
6. Heat the pot over low. Stir in the milk, mustard, nutmeg, and cayenne.
7. Place the cheddar in a bowl and sprinkle the cornstarch over the top. With your fingers, toss to coat the shreds evenly.
8. Working only 1 small handful at a time, add the cheese very slowly to the soup, stirring constantly and allowing the cheese to melt completely before the next addition. Stir in the Parmesan. Taste and adjust the seasoning as desired. Enjoy warm with crusty bread and additional cheese sprinkled on top.

Notes

TO STORE: Refrigerate soup in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"