Why make this recipe
Broccoli Cheddar Soup is more than just a comforting bowl of goodness; it is a heartwarming dish that fills your kitchen with delightful aromas. Whether you are preparing it for a family dinner or a cozy night in, this soup is sure to please everyone. Packed with fresh vegetables, rich cream, and plenty of cheese, this recipe is an easy way to include more greens in your diet. The best part? It is simple enough for cooks of all levels to master.
This recipe stands out for its nourishing ingredients and the delicious combination of broccoli and cheddar flavors. It makes for a filling meal that could leave you feeling satisfied without being heavy. Ready in less than an hour, it’s a practical option for weeknight dinners, cool fall days, or any occasion that calls for a warm, hearty dish.
How to make Broccoli Cheddar Soup
Making Broccoli Cheddar Soup is straightforward. With just a few easy-to-follow steps, you can have a delicious, creamy soup on the table in no time. Here’s a simple guideline and some tips to get you started.
Ingredients
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (1 onion)
- 1-1/2 teaspoons minced garlic
- 3/4 teaspoon paprika (I like smoked)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth or vegetable broth
- 3 cups half-and-half (see note 1)
- 1 bay leaf (optional)
- 6 cups chopped broccoli, cut into bite-size pieces
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese (3-1/4 cups)
- Hearty buttered bread (optional) or serve in bread bowls
Directions
Heat the Base: Start by heating 1 tablespoon of butter and the olive oil in a large pot over medium heat. This mixture will serve as the foundation for your rich and tasty soup.
Cook the Onion: Add the finely diced onions to the pot. Cook them on medium heat until they turn golden brown, about 3 to 5 minutes. Stir occasionally to ensure they cook evenly and don’t burn.
Add Aromatics: Include the minced garlic, paprika, ground mustard, cayenne pepper, and a sprinkle of salt and pepper. This mixture adds depth and warmth to your soup. Cook for about 45 seconds to a minute, stirring constantly to release all the wonderful flavors.
Melt the Butter: Next, add the remaining 6 tablespoons of butter to the pot and let it melt completely.
Incorporate Flour: Once the butter is melted, whisk in the flour until it forms a smooth paste. Cook this mixture for about 2 minutes, still whisking, to get rid of the raw flour taste.
Add Broth: Gradually, whisk in the chicken broth. This will give your soup the necessary liquid to simmer. Keep whisking until everything is combined and smooth.
Creamy Addition: Slowly pour in the half-and-half, whisking continuously to avoid lumps. This will make your soup rich and creamy.
Simmer Your Soup: Lower the heat to medium-low, add the bay leaf (if using), and let the soup simmer for about 15 minutes. Stir occasionally until it thickens to your desired consistency.
Vegetables Time: Add the chopped broccoli and shredded carrots to the pot. Cook on low heat for an additional 10 to 15 minutes, or until the broccoli is tender, stirring occasionally to ensure even cooking.
Melt the Cheese: Turn off the heat and gradually stir in the shredded Cheddar cheese until it is completely melted. This is what makes the soup irresistibly cheesy!
Final Touches: Before serving, taste the soup and adjust the seasoning with salt or pepper if needed.
Serve It Up: Enjoy your warm soup immediately. Pair it with hearty buttered bread or serve it in bread bowls for a fun twist!
Nutritional Benefits
Broccoli Cheddar Soup is not just delicious; it is also packed with nutrients. Broccoli is rich in vitamins C and K, while carrots provide beta-carotene and fiber. The cheese adds protein and calcium, making this soup both nourishing and satisfying.
Using half-and-half gives the soup its creamy texture, but you can adjust the richness according to your preferences. Opt for low-fat dairy options if you’re watching your diet closely. This recipe offers a balanced meal that is both comforting and healthy.
What to Serve With Broccoli Cheddar Soup
Pair your Broccoli Cheddar Soup with some delightful sides to create a complete meal. Here are a few ideas:
- Crusty Bread: Serve with warm baguette or sourdough bread for dipping.
- Salad: A fresh green side salad with a light vinaigrette complements the rich flavors of the soup.
- Cheese Toasts: Add some cheesy toasts on the side to enhance the meal.
- Apple Slices: Fresh apple slices can provide a sweet contrast to the savory flavors of the soup.
Why You’ll Love This
- Easy to Make: This recipe is beginner-friendly, easy to follow, and doesn’t require fancy ingredients.
- Great for Meal Prep: The leftover soup can be stored easily, warming it up for lunches during the week is a breeze.
- Customizable: Feel free to add other vegetables, spices, or even proteins like chicken for different flavors.
- Crowd Pleaser: It’s a dish that children and adults can both appreciate, making it perfect for family dinners.
How to Store Broccoli Cheddar Soup
If you’ve made a big batch of Broccoli Cheddar Soup, you may need to store some for later. Here’s how to do it right:
In the Refrigerator: Let the soup cool to room temperature. Store it in an airtight container in the fridge for up to 3–4 days. Make sure to reheat gently on the stove or in a microwave before serving.
In the Freezer: For longer storage, you can freeze the soup. Pour cooled soup into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When reheating, make sure to stir often and heat on low to avoid curdling the cream.
Tips and Mistakes to Avoid
Here are some helpful tips to ensure your Broccoli Cheddar Soup turns out perfect every time:
- Don’t Overcook the Broccoli: To maintain its bright color and crunch, add the broccoli towards the end of the cooking process.
- Use Fresh Cheese: Freshly shredded cheese melts better than pre-shredded cheese, which often has anti-caking agents.
- Adjust Creaminess: For a lighter version, substitute with milk or use less half-and-half.
- Season Gradually: Taste the soup as you season to prevent over-salting.
Variation
While classic Broccoli Cheddar Soup is delicious, feel free to experiment:
- Dairy-Free Option: Use coconut or almond milk in place of half-and-half and a dairy-free cheese substitute.
- Add Protein: Incorporate shredded chicken or sausage for a heartier meal.
- Spice It Up: Add additional spices like nutmeg or more cayenne for extra kick.
FAQs
Can I make this soup in advance?
Yes, Broccoli Cheddar Soup can be made in advance and stored in the fridge for multiple days.How do I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free blend or cornstarch to thicken the soup.What kind of cheese is best?
Extra-sharp Cheddar cheese will give the best flavor, but you can use any melting cheese you prefer.
Enjoy this comforting, creamy Broccoli Cheddar Soup any night of the week. It’s easy, delicious, and a wonderful way to warm up!
Print
Broccoli Cheddar Soup
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy Broccoli Cheddar Soup, packed with fresh vegetables, rich cream, and plenty of cheese, perfect for weeknight dinners.
Ingredients
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth or vegetable broth
- 3 cups half-and-half
- 1 bay leaf (optional)
- 6 cups chopped broccoli
- 2 cups shredded carrots
- 12 ounces freshly shredded extra-sharp Cheddar cheese
- Hearty buttered bread (optional) or serve in bread bowls
Instructions
- Heat 1 tablespoon of butter and olive oil in a large pot over medium heat.
- Add finely diced onions and cook until golden brown, about 3-5 minutes.
- Add minced garlic, paprika, ground mustard, cayenne pepper, and season with salt and pepper; cook for about 45 seconds to 1 minute.
- Add the remaining 6 tablespoons of butter and let it melt completely.
- Whisk in the flour until it forms a smooth paste and cook for about 2 minutes.
- Gradually whisk in the chicken broth until combined and smooth.
- Slowly pour in the half-and-half, whisking continuously.
- Lower heat to medium-low, add the bay leaf and simmer for about 15 minutes.
- Add chopped broccoli and shredded carrots; cook on low for another 10-15 minutes until broccoli is tender.
- Turn off heat and stir in shredded Cheddar cheese until melted.
- Taste and adjust seasoning as needed and serve warm.
Notes
For a lighter version, substitute with milk or use less half-and-half. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg
