Creamy Broccoli Cheddar Soup Recipe

A Cozy Classic for Chilly Days

There’s something incredibly comforting about a warm bowl of Creamy Broccoli Cheddar Soup on a crisp autumn afternoon or during the heart of winter. It’s the kind of dish that invites you to slow down, wrap yourself in a soft blanket, and savor each spoonful. This beloved soup has long been a staple in cozy kitchens and bustling cafés alike, thanks to its velvety texture, rich flavor, and the unbeatable pairing of broccoli and sharp cheddar cheese.

The inspiration for this recipe comes from a childhood favorite — those nostalgic weekend lunches when the family gathered around steaming bowls of soup after coming in from the cold. This version elevates the classic, combining wholesome ingredients with a restaurant-quality finish, all while being incredibly easy to make at home. Whether you’re meal prepping for the week or planning a comforting dinner, this homemade broccoli cheddar soup will quickly become a favorite in your rotation.

Why You’ll Love This Recipe

• Rich and Creamy: A smooth, velvety base made with cream and cheddar cheese.

• Nutritious Yet Indulgent: Packed with fresh broccoli while still feeling like a decadent treat.

• Quick and Easy: Ready in under 45 minutes, perfect for busy weeknights.

• Freezer-Friendly: Great for make-ahead meals and batch cooking.

Ingredients You’ll Need

To create this luscious, restaurant-style soup, gather the following ingredients:

• 4 tablespoons butter (unsalted)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups half-and-half (or whole milk for a lighter version)

• 3 cups chicken or vegetable broth

• 1/2 teaspoon salt, more to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon ground nutmeg (optional, but adds a lovely warmth)

• 4 cups broccoli florets, chopped small

• 1 cup grated carrots

• 2 cups sharp cheddar cheese, shredded

• Optional garnishes: extra cheese, croutons, or a drizzle of cream

Step-by-Step Instructions

1. Sauté the Aromatics

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

2. Create the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to form a roux, which helps thicken the soup and gives it that classic creamy consistency.

3. Add the Liquid Base

Slowly whisk in the half-and-half and broth, making sure there are no lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until slightly thickened.

4. Simmer the Vegetables

Add the chopped broccoli, grated carrots, salt, pepper, and nutmeg (if using). Simmer uncovered for 15–20 minutes, until the vegetables are tender and the soup has thickened further.

5. Blend (Optional)

For a smooth texture, use an immersion blender to partially or fully puree the soup right in the pot. Alternatively, transfer some or all of the soup to a countertop blender, blend until smooth, then return to the pot. You can also leave it chunky for a more rustic feel.

6. Stir in the Cheese

Lower the heat and gradually stir in the shredded cheddar cheese until fully melted and incorporated. Be careful not to boil the soup after adding cheese to prevent curdling.

7. Serve and Enjoy

Ladle the soup into bowls and garnish with extra cheddar cheese, a few crunchy croutons, or a swirl of cream. Serve with crusty bread or a side salad for a complete meal.

Tips for the Best Broccoli Cheddar Soup

• Use Fresh Cheddar: Pre-shredded cheese often contains anti-caking agents that can affect the texture. Shred your own for the smoothest melt.

• Don’t Overcook the Broccoli: Simmer just until tender to preserve the vibrant color and prevent a mushy texture.

• Blend Carefully: If using a blender, let the soup cool slightly first and never fill the blender more than halfway. Always remove the lid’s center cap to let steam escape.

• Adjust Consistency: If the soup is too thick, stir in more broth or milk until you reach your desired texture.

Customization Ideas

This soup is incredibly versatile. Here are some ways to make it your own:

• Add Protein: Stir in diced cooked chicken, crispy bacon, or even tofu for added protein.

• Spice it Up: A dash of cayenne pepper or a spoonful of Dijon mustard adds a subtle kick.

• Go Gluten-Free: Use a gluten-free flour blend or cornstarch instead of all-purpose flour.

• Lighter Version: Substitute milk for half-and-half, or use low-fat cheese to reduce calories.

Storing and Reheating

Storage: Let the soup cool completely before transferring to airtight containers. Refrigerate for up to 4 days.

Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently over low heat on the stove, stirring occasionally. Add a splash of broth or milk if it thickens too much.

Serving Suggestions

Pair your broccoli cheddar soup with these delicious options:

• Garlic bread or crusty sourdough for dipping

• Grilled cheese sandwich for a hearty, nostalgic combo

• Mixed greens salad with vinaigrette to balance the richness

• Roasted potatoes or pan-seared sausages for a filling meal

Nutritional Information (Per Serving, Approximate)

• Calories: 320

• Protein: 14g

• Fat: 23g

• Carbohydrates: 18g

• Fiber: 3g

• Sugar: 4g

Note: Nutrition values may vary based on specific ingredients used.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen broccoli can be used in a pinch. Just add it directly to the soup during the simmering stage and cook until tender.

How do I prevent the cheese from clumping?

Add cheese off the heat or on low heat and stir it in gradually. Using freshly grated cheese also helps with a smoother texture.

Is this soup vegetarian?

Yes, if you use vegetable broth instead of chicken broth. Just double-check the cheese to ensure it’s free of animal rennet.

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