There’s something incredibly comforting about a bowl of rich, creamy soup. When you combine that with the freshness of broccoli and the sharp tang of cheddar cheese, you get a dish that’s hearty, satisfying, and perfect for any season. Broccoli cheddar soup is a timeless classic, often found in restaurants but easily recreated at home with fresh ingredients. Not only is this soup full of flavor, but it also provides an excellent way to get more vegetables into your diet while indulging in something creamy and delicious.
This broccoli cheddar soup recipe is a great way to make use of fresh, vibrant broccoli while keeping the flavors balanced with the creaminess of cheddar cheese. The result is a velvety, smooth texture and an irresistible cheesy taste that will warm you up from the inside out. Whether served as a comforting weeknight dinner or a starter at a dinner party, this broccoli cheddar soup is sure to become a favorite in your home.
Why Broccoli Cheddar Soup Is a Must-Try
Broccoli cheddar soup is incredibly satisfying and versatile. It can be made to suit your taste, whether you prefer a chunkier texture with pieces of broccoli or a silky smooth finish. The combination of broccoli and cheddar is a match made in culinary heaven – the slight bitterness of the broccoli balances out the richness of the cheese, creating a perfect harmony of flavors.
This homemade version of the soup is healthier than many store-bought alternatives, which can be loaded with preservatives and artificial flavorings. By making it from scratch, you can control the ingredients and avoid unnecessary additives, resulting in a fresh, wholesome dish that is perfect for any occasion.
Ingredients
Here’s what you’ll need to make this creamy and cheesy broccoli cheddar soup:
| Ingredient | Amount |
|---|---|
| Broccoli florets | 4 cups (fresh) |
| Butter | 3 tbsp |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrot (grated) | 1 medium |
| All-purpose flour | 1/4 cup |
| Vegetable broth or chicken broth | 4 cups |
| Whole milk | 1 cup |
| Heavy cream | 1/2 cup |
| Sharp cheddar cheese (shredded) | 2 cups |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg (optional) | A pinch |
Instructions
- Prepare the Vegetables:
Start by washing and cutting the broccoli into small florets. If you prefer, you can also peel and chop the stalks, though the florets are the star of the show in this soup. Grate the carrot and set it aside. - Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and grated carrot and cook for an additional 2 minutes until fragrant. - Make the Roux:
Sprinkle the flour over the cooked vegetables and stir well to combine. Cook the mixture for about 1-2 minutes to eliminate the raw taste of the flour. This will form the base of your soup and help thicken it. - Add the Broth:
Gradually pour in the vegetable broth (or chicken broth), stirring constantly to avoid lumps. Bring the soup to a simmer and let it cook for 5-7 minutes, allowing it to thicken slightly. - Add the Milk and Cream:
Once the broth has simmered and thickened, pour in the whole milk and heavy cream. Stir to combine. Bring the mixture back to a gentle simmer and cook for an additional 5 minutes. - Add the Broccoli:
Add the broccoli florets to the pot and cook for 8-10 minutes, until the broccoli is tender but still vibrant green. If you prefer a smoother texture, you can blend part or all of the soup with an immersion blender. - Melt the Cheese:
Once the broccoli is tender, turn the heat down to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and incorporated into the soup. - Season the Soup:
Taste the soup and adjust the seasoning as needed. Add salt and pepper to taste. For a little extra depth of flavor, you can also add a pinch of nutmeg, which complements the broccoli and cheese wonderfully. - Serve and Enjoy:
Ladle the soup into bowls and serve hot. If desired, garnish with extra shredded cheese or some croutons for added texture.
Tips for Perfect Broccoli Cheddar Soup
- Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli. Frozen broccoli can become mushy when cooked, which can affect the soup’s consistency.
- Grate the Carrot: Grating the carrot helps it blend seamlessly into the soup, adding a hint of sweetness and color without being overpowering.
- Shred Your Cheese: Avoid pre-shredded cheese as it often contains anti-caking agents that can affect the texture of the soup. Shredding your own cheese will give you a smoother and creamier result.
- Adjust the Thickness: If you prefer a thicker soup, you can cook the mixture longer to allow it to reduce. Alternatively, for a thinner consistency, you can add more milk or broth.
Nutritional Benefits of Broccoli Cheddar Soup
Not only is broccoli cheddar soup delicious, but it’s also packed with beneficial nutrients:
- Rich in Vitamin C: Broccoli is a great source of Vitamin C, which supports immune function and skin health.
- Calcium and Protein: The cheddar cheese adds a good amount of calcium, which is essential for strong bones and teeth. It also provides some protein to help keep you feeling full.
- Fiber: The broccoli and carrots in this soup provide a good amount of dietary fiber, which aids in digestion and helps keep you full longer.
- Healthy Fats: The addition of butter and heavy cream provides healthy fats, which are necessary for absorbing fat-soluble vitamins and supporting overall cell function.
FAQ
- Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. In fact, it tastes even better the next day as the flavors have time to meld together. Store the soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat. - Can I freeze broccoli cheddar soup?
Yes, this soup can be frozen. Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove. - Can I make this soup vegan or dairy-free?
Yes, you can substitute the dairy ingredients with plant-based alternatives. Use dairy-free butter, almond milk or oat milk, and a vegan cheddar cheese alternative. You may also want to add a vegan cream alternative for richness. - How can I make this soup spicier?
If you like a bit of heat, you can add red pepper flakes or a dash of hot sauce to the soup while it’s simmering. It adds a nice kick without overpowering the flavors.
Conclusion
Broccoli cheddar soup is a rich, comforting dish that combines the wholesome goodness of broccoli with the creamy, sharp flavor of cheddar cheese. This homemade version is simple to make, incredibly flavorful, and healthier than many store-bought alternatives. Whether you’re enjoying it on a chilly day or as a satisfying meal, this soup is sure to warm you up and leave you feeling cozy. Make it today and let the comforting flavors of broccoli and cheddar brighten your kitchen!
