When the weather turns chilly or you’re craving something cozy, there’s nothing quite like Creamy Broccoli Cheddar Soup. This classic soup combines tender broccoli, creamy potatoes, and sharp cheddar cheese to create a bowl of hearty deliciousness that feels like a warm hug. Whether it’s a family dinner, a comforting lunch, or simply a way to use up extra broccoli, this recipe is guaranteed to satisfy.
From the first spoonful of velvety, cheesy goodness to the delightful crunch of broccoli, this soup offers something for everyone. It’s easy to make, packed with nutrients, and perfect for pairing with crusty bread or a crisp side salad. Let’s dive into how you can create this irresistible dish in your own kitchen!
Why You’ll Love Creamy Broccoli Cheddar Soup
- Rich and Comforting: The combination of sharp cheddar cheese and whole milk makes this soup incredibly creamy without feeling heavy.
- Easy to Make: With just a handful of simple ingredients and a few easy steps, you can have this soup ready in under an hour.
- Nutritious: Packed with fiber, vitamins, and calcium, this soup is as nourishing as it is delicious.
- Versatile: Whether you prefer it smooth or chunky, you can customize the texture to suit your taste.
- Crowd-Pleaser: It’s the perfect dish to serve for a cozy family dinner or a casual get-together.
Ingredients: What You’ll Need
Here’s everything you need to make the best Creamy Broccoli Cheddar Soup. These ingredients come together to create a rich, flavorful dish that everyone will love.
| Ingredient | Amount |
|---|---|
| Unsalted butter | 2 tablespoons (28g) |
| Small onion (diced) | 1 (100g) |
| Garlic (minced) | 2 cloves (6g) |
| Broccoli florets | 2 cups (150g) |
| Potato (peeled and diced) | 1 medium (150g) |
| Vegetable broth | 4 cups (960ml) |
| Whole milk | 1 cup (240ml) |
| Sharp cheddar cheese (shredded) | 1½ cups (170g) |
| Salt | 1 teaspoon (5g) |
| Black pepper | ½ teaspoon (1g) |
| Ground mustard (optional) | ¼ teaspoon (1g) |
| Cornstarch (optional, for thickening) | 1 tablespoon (8g) |
Step-by-Step Instructions
1. Cook the Aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, stirring occasionally. Sauté for 3–4 minutes until the onions are softened and fragrant. This creates the flavorful base for your soup.
2. Prepare the Vegetables
Add the diced potatoes and broccoli florets to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 10–12 minutes, or until the vegetables are tender.
3. Blend the Base
Using an immersion blender, puree the soup directly in the pot until it reaches your desired consistency. For a chunkier texture, leave some broccoli pieces intact. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
4. Add Milk and Cheese
Pour the milk into the soup and stir well. Gradually add the shredded cheddar cheese, stirring constantly until the cheese melts completely and the soup becomes smooth and creamy. For a thicker soup, dissolve the cornstarch in a small amount of water, then stir it into the soup and cook for an additional 2–3 minutes.
5. Season and Serve
Season the soup with salt, black pepper, and ground mustard if using. Taste and adjust the seasonings as needed. Ladle the soup into bowls and serve warm, garnished with extra shredded cheddar, a sprinkle of fresh herbs, or even croutons for added texture.
Tips for the Best Broccoli Cheddar Soup
- Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese make a big difference in flavor. Frozen broccoli can work in a pinch, but fresh is always best.
- Blend with Care: If you’re using a countertop blender, blend the soup in small batches to avoid splatters and ensure a smooth consistency.
- Don’t Overcook the Broccoli: Simmer the soup just until the broccoli is tender to preserve its bright green color and nutrients.
- Cheese Matters: Use high-quality sharp cheddar cheese for the best flavor. Pre-shredded cheese may not melt as smoothly, so shred your own if possible.
- Make It Vegetarian: Ensure you’re using vegetable broth to keep the recipe vegetarian-friendly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~10g |
| Carbohydrates | ~18g |
| Fats | ~15g |
| Fiber | ~3g |
| Calcium | ~25% Daily Value |
| Sodium | ~450mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
FAQs About Creamy Broccoli Cheddar Soup
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well for this soup. Add it directly to the pot during the cooking stage, and adjust the cooking time as needed.
2. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to restore the creamy texture.
3. Can I freeze this soup?
It’s not recommended to freeze cream-based soups, as the milk and cheese may separate upon thawing. If you want to freeze it, omit the milk and cheese before freezing, then add them after reheating.
4. How can I make this soup gluten-free?
To make the soup gluten-free, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for thickening instead of flour.
5. Can I add other vegetables to this soup?
Absolutely! Carrots, celery, or cauliflower make excellent additions. Dice them small and cook along with the broccoli and potatoes.
6. How do I prevent the cheese from clumping?
Make sure to shred the cheese yourself rather than using pre-shredded cheese, which often contains anti-caking agents. Also, add the cheese gradually over low heat while stirring constantly.
Conclusion: A Bowl of Comfort You’ll Want to Make Again and Again
Creamy Broccoli Cheddar Soup is more than just a meal—it’s a cozy, comforting experience. From the creamy texture to the cheesy goodness, this dish is guaranteed to become a favorite in your home. Perfect for chilly evenings, family dinners, or just a delicious way to eat more veggies, it’s a recipe you’ll want to make again and again.
So grab your pot, your favorite cheddar cheese, and a fresh head of broccoli, and let this delicious soup bring warmth and joy to your table. Pair it with crusty bread, a simple salad, or even a baked potato for a complete meal that satisfies every craving.
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Creamy Broccoli Cheddar Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Warm up with this Creamy Broccoli Cheddar Soup, a rich and hearty classic that combines tender broccoli, creamy potatoes, and sharp cheddar cheese. Perfect for chilly evenings or when you’re craving comfort food, this soup is easy to make and delivers bold, cheesy flavors in every spoonful.
Ingredients
- 2 tablespoons unsalted butter (about 28g)
- 1 small onion (diced (about 100g))
- 2 cloves garlic (minced (about 6g))
- 2 cups broccoli florets (about 150g)
- 1 medium potato (peeled and diced (about 150g))
- 4 cups vegetable broth (about 960ml)
- 1 cup whole milk (about 240ml)
- 1 1/2 cups sharp cheddar cheese (shredded (about 170g))
- 1 teaspoon salt (about 5g, or to taste)
- 1/2 teaspoon black pepper (about 1g, or to taste)
- 1/4 teaspoon ground mustard (optional, about 1g)
- 1 tablespoon cornstarch (optional, about 8g, for thickening)
Instructions
- Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3–4 minutes.
- Prepare the Vegetables: Add the chopped potatoes and broccoli to the pot. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer, covered, for 10–12 minutes until the vegetables are tender.
- Blend the Base: Using an immersion blender (or transferring the soup to a blender in batches), puree the soup to your desired consistency. You can leave a few broccoli chunks for texture if preferred.
- Mix in Milk and Cheese: Pour in the milk and add the shredded cheddar cheese, stirring until the cheese melts completely and the soup becomes smooth and creamy. For a thicker texture, dissolve cornstarch in a little water and stir it into the soup, then cook for another 2–3 minutes.
- Season and Serve: Season the soup with salt, pepper, and ground mustard if using. Adjust seasonings to taste. Ladle the soup into bowls and serve warm, optionally garnished with extra cheddar or a sprinkle of fresh herbs.
Notes
- Texture Preferences: Blend the soup until smooth for a creamy consistency, or leave some chunks for a rustic feel.
- Cheese Tips: Use freshly shredded cheddar for the best flavor and melting consistency. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
- Make It Vegan: Replace the butter, milk, and cheese with plant-based alternatives, and ensure your broth is vegetable-based.
- Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American