This Cheesy Broccoli Cheddar Soup is a warm, cozy bowl of goodness! Packed with bright green broccoli and rich cheddar cheese, it’s creamy and satisfying.
I love how this soup makes chilly days feel better! Pair it with some crusty bread, and you’re in for a treat. Who can resist that yummy cheese pull? 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are essential for this soup. If you can’t find fresh, frozen broccoli works too—just adjust the cooking time accordingly since it’s already blanched.
Cheddar Cheese: Sharp cheddar adds great flavor. If you prefer a milder taste, use medium cheddar. For a twist, try mixing in some grated Gruyère or Monterey Jack for extra creaminess.
Broth: Chicken broth adds depth, but for a vegetarian version, vegetable broth is a perfect substitute. Homemade broth, if available, can enhance the flavor significantly.
Milk/Cream: I use half-and-half for a rich texture. If you want a lighter version, whole milk or even almond milk can work, though you might need to adjust the thickness with a bit of cornstarch.
How Do I Make a Smooth and Creamy Soup?
Creating a smooth and creamy soup is all about proper mixing and cooking techniques. Here’s how to achieve that silky texture:
- Start by making a roux with flour and fat (like butter) to thicken your soup. Stir continuously to prevent burning.
- When gradually adding liquids, whisk vigorously to avoid lumps. This step is super important to keep your soup velvety.
- Simmer gently after adding the broccoli. This not only cooks the broccoli but also allows the flavors to meld without overcooking the veggies.
- After adding the cheese, stir until it’s completely melted. Don’t rush this; the gentle heat helps it blend into the soup beautifully.
- If your soup is too thick, just whisk in a little more broth or milk until you reach your desired consistency.
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half or whole milk
- 2 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 medium carrot, grated
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard powder (optional)
- Pinch of cayenne pepper or smoked paprika (optional, for a little heat)
How Much Time Will You Need?
This cheesy broccoli cheddar soup takes about 10 minutes to prep and another 20-25 minutes to cook. In total, you’ll be enjoying a delicious bowl of soup in about 35 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot over medium heat, heat the olive oil or melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic.
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly with a whisk to form a roux. Cook for about 1-2 minutes until the raw flour taste is gone, and it turns a light golden color. This will help thicken your soup.
3. Add Liquids and Season:
Gradually whisk in the half-and-half (or milk) and broth to avoid lumps. Once combined, add the grated carrot, salt, pepper, mustard powder, and cayenne pepper if you’re using it. Stir well to mix everything together!
4. Simmer and Add Broccoli:
Bring the mixture to a gentle simmer and cook until it starts to thicken, about 5-7 minutes. Then, stir in the broccoli florets and cook until they’re tender but still bright green, which will take about another 5 minutes.
5. Add the Cheese:
Remove the pot from heat and slowly stir in the shredded cheddar cheese until fully melted and smooth. This is where your soup gets its delicious creaminess!
6. Final Touches:
Now, taste your soup and adjust the seasoning if needed. If it’s too thick for your liking, just add a little extra broth or milk to reach your desired consistency. Serve hot with some extra shredded cheddar cheese on top as garnish!
This Cheesy Broccoli Cheddar Soup is creamy, cheesy, and packed with tender broccoli — perfect for a comforting meal any day of the week!
Can I Use Frozen Broccoli for This Soup?
Absolutely! If you’re using frozen broccoli, just add it to the soup during the last 5-7 minutes of cooking. It will cook faster than fresh broccoli, so keep an eye on it to avoid overcooking.
What Can I Use Instead of Half-and-Half?
If you want a lighter version, you can substitute half-and-half with whole milk or even non-dairy milk like almond or oat milk. Just keep in mind that this may slightly alter the creaminess of the soup.
How Do I Store Leftover Soup?
Cool the soup completely before transferring it to an airtight container. It will last in the fridge for up to 3 days. You can also freeze it for up to 3 months; just reheat on the stove or microwave when you’re ready to enjoy it again!
Can I Make This Soup Vegan?
Yes! To make this soup vegan, substitute the butter with olive oil, use plant-based milk (like almond or soy), and swap the cheddar cheese for a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
