This creamy broccoli cheddar soup is a warm hug in a bowl! It’s made with fresh broccoli and lots of melted cheddar cheese for a deliciously cheesy flavor.
I love dipping crusty bread into it for extra yumminess. Plus, it’s a great way to get in some veggies while still enjoying a cheesy treat. Perfect for chilly days!
Ingredients & Substitutions
Butter: Unsalted butter adds rich flavor. You can use olive oil or a non-dairy butter if you prefer to make it dairy-free.
Onion: A medium onion gives sweetness and depth. If onions aren’t your thing, shallots work nicely or you could skip them altogether.
Cheddar Cheese: Sharp cheddar provides a robust taste. If sharp isn’t available, choose mild cheddar, or even a mix with Monterey Jack for a different flavor.
Milk/Half-and-Half: I use half-and-half for creaminess, but whole milk is lighter, and you can also substitute with almond or oat milk for a dairy-free option.
How Do I Make the Perfect Roux?
Making a roux is essential for thickening your soup while adding flavor. Here’s how to do it right:
- After sautéing the onions and garlic, sprinkle the flour on top.
- Stir constantly for about 2 minutes. Don’t allow it to brown; this keeps the flavor pure and keeps it from being gritty.
This allows the flour to cook properly and blend smoothly into your soup, making it creamy without lumps!
What’s the Best Way to Blend the Soup?
For the perfect texture, blending is key. Here’s what to do:
- If using an immersion blender, simply blend the soup in the pot until it’s mostly smooth but still has some broccoli chunks.
- If using a regular blender, let the soup cool slightly, then blend in batches. Always be careful about hot liquids in blenders!
This gives you a lovely creamy soup with bits of broccoli for a hearty feel!
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups broccoli florets, chopped into bite-size pieces
- 3 cups chicken broth or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Optional: pinch of nutmeg
- Optional garnish: additional shredded cheddar cheese and broccoli florets
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 30 minutes for cooking. So, you’re looking at around 45 minutes total to whip up this delicious soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 4-5 minutes. This step builds a great flavor base!
2. Add Garlic and Flour:
Stir in the minced garlic and cook for another minute until it smells wonderful. Next, sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes without letting it brown so you get rid of the raw flour taste.
3. Create the Soup Base:
Gradually pour in the chicken or vegetable broth while whisking continuously. This helps keep the mixture smooth and free of lumps. Once combined, add the broccoli florets to the pot. Bring the soup to a simmer and let it cook for about 10-15 minutes until the broccoli is tender.
4. Blend the Soup:
For a lovely creamy texture, use an immersion blender to partially puree the soup, making sure to leave some broccoli chunks for a nice bite. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree it, and return it to the pot.
5. Add Dairy and Cheese:
Now, stir in the half-and-half or milk, and heat gently. Be careful not to let it boil! Then, gradually add the shredded cheddar cheese, stirring until it melts into a smooth, cheesy bliss.
6. Season and Serve:
Finally, season your soup with salt, pepper, and a pinch of nutmeg if you’d like. Taste your creation and adjust seasoning as necessary. Serve hot, topped with extra shredded cheddar cheese and a few steamed broccoli florets for garnish. Enjoy every sip with a slice of crusty bread or rolls!
This rich and creamy broccoli cheddar soup is sure to be a hit in your home. It combines the cheesy flavor everyone loves with the freshness of broccoli, making it perfect for cozy meals.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! You can use frozen broccoli to save time. Just make sure to thaw it beforehand or add it directly to the pot, adjusting the cooking time slightly since it may take less time to become tender.
How Can I Make This Soup Gluten-Free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before adding to avoid lumps.
Can I Add Other Vegetables to the Soup?
Yes! Feel free to add other veggies like carrots or cauliflower for added flavor and nutrition. Just chop them into small pieces and add them during the cooking process along with the broccoli.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the soup thickens too much upon cooling.
