This Easy Broccoli Cheddar Soup is creamy and warm, bursting with cheesy goodness. It’s a great way to enjoy veggies while treating your taste buds!
I like to pair it with some crusty bread for dipping. Plus, it’s so simple to whip up; who wouldn’t want a big bowl of comfort on a chilly day?
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are great, but frozen works well, too. It’s super convenient and saves you chopping time. If you’re not a fan of broccoli, try cauliflower instead for a similar texture.
Cheddar Cheese: I love sharp cheddar for its deep flavor, but feel free to mix in some mild cheddar or even pepper jack for a kick. If you’re dairy-free, check out vegan cheese alternatives that melt well.
Heavy Cream: I often use heavy cream for a rich taste, but you can substitute with whole milk for fewer calories. Almond or oat milk can also work if you prefer non-dairy options but may create a lighter soup.
Vegetable Broth: Homemade broth is delicious, but store-bought is super handy. If you’re out, water would do; just adjust seasonings. You can also use chicken broth if you aren’t vegetarian.
How Do I Get the Right Soup Consistency?
Blending your soup can be tricky, but it’s key for a smooth texture. Here’s how I do it:
- After cooking the broccoli, let the soup cool a bit before blending. This keeps the steam from creating a mess.
- Use an immersion blender for easy blending right in the pot. If using a traditional blender, blend in small batches to avoid overflow.
- Blend until you reach your preferred texture—smooth, or leave some chunks for a heartier feel.
After blending, don’t forget to whisk the flour with cream to avoid lumps! Adding it gradually while stirring will help it mix in perfectly.
How to Make Easy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese (plus extra for garnish)
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- Salt and pepper to taste
- Croutons for serving
How Much Time Will You Need?
This delicious broccoli cheddar soup takes about 10 minutes to prepare and around 25 minutes to cook, making a total of about 35 minutes. In no time at all, you’ll have a warm and comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by melting the butter in a large pot over medium heat. Once melted, add the diced onion and cook it for about 5 minutes until it becomes tender. Next, add the minced garlic and let it cook for an additional minute until it gives off a wonderful aroma.
2. Add Broccoli and Broth:
Now it’s time to add the broccoli florets to the pot. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and allow the mixture to simmer for about 10-15 minutes, or until the broccoli is nice and tender.
3. Blend the Soup:
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you like a bit of texture, feel free to leave some chunks of broccoli intact!
4. Thicken the Soup:
In a small bowl, whisk together the flour and heavy cream (or milk) until the mixture is smooth. Gradually stir this mixture into the soup, ensuring everything combines well. Keep the soup on low heat and stir frequently until it starts to thicken slightly, which should take about 5 minutes.
5. Add the Cheese:
Remove the pot from the heat and stir in the shredded cheddar cheese until it melts completely. Don’t forget to season the soup with salt and pepper to taste to make it even more flavorful!
6. Serve and Enjoy:
Your lovely soup is ready! Serve it hot, garnished with extra cheddar cheese and delightful croutons on top. Enjoy your warm, creamy broccoli cheddar soup!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works great in this recipe. Just add it directly to the pot without thawing. It may take a minute or two longer to become tender, but it will yield a deliciously creamy soup.
Can I Substitute the Heavy Cream?
Yes, you can substitute heavy cream with whole milk, half-and-half, or even a non-dairy milk like almond or coconut milk. Keep in mind that using lighter milk may result in a thinner consistency, so you might want to add a bit more flour to help thicken the soup.
How Can I Store Leftover Soup?
Store leftover broccoli cheddar soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup (without croutons) for up to 3 months. Thaw it in the fridge overnight before reheating on the stovetop or in the microwave!
What Can I Add for Extra Flavor?
Try adding a pinch of nutmeg or a splash of hot sauce for a little kick! You can also mix in cooked bacon or sautéed mushrooms to elevate the flavor profile. Fresh herbs like chives or parsley can be stirred in before serving for added freshness!
