Broccoli Cheddar Soup

why make this recipe

Broccoli Cheddar Soup is a warm and comforting dish that is perfect for any season. It’s easy to make, delicious, and packed with nutrients from the broccoli. Plus, the creamy cheddar adds a rich flavor that satisfies your taste buds. Whether you’re looking for a quick weeknight dinner or a cozy meal on a chilly day, this soup is an excellent choice.

how to make Broccoli Cheddar Soup

Ingredients:

• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: croutons for serving

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion and garlic, sauté until the onion is translucent.
3. Add the broccoli florets and broth; bring to a boil.
4. Reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Stir in the milk or cream and shredded cheddar cheese, then heat through.
7. Season with salt and pepper to taste.
8. Serve hot, optionally garnished with croutons.

how to serve Broccoli Cheddar Soup

Broccoli Cheddar Soup is best served hot. You can enjoy it in a bowl with a sprinkle of extra cheddar cheese on top. For added texture, consider topping it with croutons. It pairs well with crusty bread or a simple salad on the side.

how to store Broccoli Cheddar Soup

To store leftover soup, let it cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to leave space in the container for the soup to expand when frozen.

tips to make Broccoli Cheddar Soup

• For a smoother texture, blend the soup more thoroughly or add less broth to start.
• To enhance the flavor, you can add a dash of nutmeg or a bit of smoked paprika.
• If you like a thicker soup, you can add a small amount of cornstarch mixed with water to the soup before heating the cheese.
• For more veggies, consider adding carrots or potatoes when simmering the broccoli.

variation

You can make this soup even more nutritious by adding other vegetables like spinach or kale. If you want a spicier kick, try adding some red pepper flakes or jalapeños. For a different flavor profile, experiment by using different types of cheese, such as gouda or mozzarella.

FAQs

Can I use frozen broccoli for this soup?
Yes, frozen broccoli works just fine! Just make sure to adjust the cooking time since frozen broccoli might cook faster.

Can I use a different type of cheese?
Absolutely! While cheddar is traditional, you can use any cheese you like, such as Monterey Jack or Gruyere for a unique taste.

Is this soup vegetarian?
Yes, as long as you use vegetable broth instead of chicken broth, this soup is vegetarian-friendly.

Broccoli Cheddar Soup

A warm and comforting soup made with broccoli and creamy cheddar, perfect for any season and rich in nutrients.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups broccoli florets Fresh or frozen
• 1 cup shredded cheddar cheese For a richer flavor, use sharp cheddar
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth Use vegetable broth for vegetarian option
• 1 cup milk or cream For creamier texture, use heavy cream
• 2 tablespoons olive oil
• to taste Salt and pepper
• for serving Croutons (optional)

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion and garlic, and sauté until the onion is translucent.
3. Add the broccoli florets and broth, then bring to a boil.
4. Reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Stir in the milk or cream and shredded cheddar cheese, then heat through.
7. Season with salt and pepper to taste.
8. Serve hot, optionally garnished with croutons.

Notes

Best served hot. Pairs well with crusty bread or a simple salad. To store, let cool to room temperature, then transfer to an airtight container. Keeps in the refrigerator for up to 4 days or frozen for up to 3 months.