Broccoli cheddar soup is a rich, creamy, and comforting dish that has become a favorite in many households. This soup is popular for its velvety texture and delicious combination of fresh broccoli and sharp cheddar cheese. Whether you’re looking for a cozy meal on a chilly day or a nutritious way to enjoy vegetables, this recipe is sure to satisfy.
Why Make This Recipe
Making broccoli cheddar soup at home ensures that you get a fresh, flavorful, and preservative-free meal. It is easy to prepare, budget-friendly, and allows you to control the ingredients, making it a healthier option than store-bought versions. Plus, homemade soup tastes much better and can be customized to your preference.
How to Make Broccoli Cheddar Soup
This recipe is simple and requires just a few steps. First, sauté onions and garlic in butter to build flavor. Then, cook the broccoli in broth until tender. Blend the mixture until smooth, stir in cream and cheese, and season to taste. The result is a creamy, cheesy soup that’s perfect for any occasion.
Ingredients
- 1 large head of broccoli, chopped into florets
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth or vegetable broth
- 2 cups of shredded cheddar cheese
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Directions
- Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the heavy cream and cheddar cheese until the cheese is melted.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with additional cheddar cheese if desired.
- Enjoy!
How to Serve Broccoli Cheddar Soup
Broccoli cheddar soup is best served hot, garnished with extra shredded cheddar cheese or croutons for added texture. It pairs well with crusty bread, garlic toast, or a simple green salad for a complete meal.
How to Store Broccoli Cheddar Soup
To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. To reheat, warm it over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the cheese from separating. For longer storage, freeze the soup in portions for up to 3 months.
Tips to Make Broccoli Cheddar Soup
- Use fresh, high-quality cheddar cheese for the best flavor. Pre-shredded cheese contains anti-caking agents that may affect the texture.
- If you prefer a chunkier soup, blend only half of the mixture and leave some broccoli pieces whole.
- Add a pinch of nutmeg or a dash of hot sauce for an extra depth of flavor.
Variation
- Gluten-Free: This recipe is naturally gluten-free, but be sure to check ingredient labels for any additives.
- Dairy-Free: Substitute heavy cream with coconut milk and use a dairy-free cheese alternative.
- Extra Vegetables: Add carrots or cauliflower for additional flavor and nutrition.
FAQs
How long does broccoli cheddar soup last?
Broccoli cheddar soup lasts up to 4 days in the refrigerator when stored properly in an airtight container.
Can I substitute an ingredient in broccoli cheddar soup?
Yes! You can use milk instead of heavy cream for a lighter version or swap cheddar with another type of cheese, such as Gouda or Monterey Jack.
What can I serve with broccoli cheddar soup?
This soup pairs well with crusty bread, garlic toast, or a simple green salad for a balanced meal.
Broccoli Cheddar Soup
Ingredients
- 1 large head of broccoli, chopped into florets
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth or vegetable broth
- 2 cups of shredded cheddar cheese
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the heavy cream and cheddar cheese until the cheese is melted.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with additional cheddar cheese if desired.
Notes
Use fresh, high-quality cheddar cheese for the best flavor. If you prefer a chunkier soup, blend only half of the mixture and leave some broccoli pieces whole. Add a pinch of nutmeg or a dash of hot sauce for extra depth of flavor.
