This Broccoli Cheddar Soup is warm, cheesy, and packed with tasty broccoli! It’s like a hug in a bowl, perfect for chilly days or when you just need some comfort food.
I love how quick this soup is to make! Just sauté some veggies, stir in the cheese, and you’re ready to enjoy. Pair it with crusty bread, and you have a happy meal! 🥦🧀
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the saltiness of your soup. If you’re dairy-free, you can use olive oil or a dairy-free butter substitute.
Onion: A small onion adds sweetness and depth to the soup. If you’re out of onion, shallots or even leeks can be good alternatives!
Garlic: Fresh garlic brings a lovely aroma. If you don’t have fresh, garlic powder can work in a pinch, though fresh is best.
Half-and-Half: I prefer half-and-half for its creaminess, but you could use whole milk for a lighter option or coconut milk for a dairy-free version.
Broccoli: Fresh broccoli is ideal for vibrant color and crunch. Frozen broccoli can also be used if that’s what you have handy; just adjust the cooking time.
Cheddar Cheese: Sharp cheddar gives great flavor! In case of a shortage, feel free to experiment with other cheese like Gruyère or Monterey Jack.
How Do You Make Velvety Soup Without Over-Blending?
The texture of your soup can make a big difference. Use an immersion blender for easy blending! You’ll want to blend just enough to create a nice creaminess while keeping some broccoli pieces intact for a bit of bite.
- Blend until you see some pieces of broccoli but the soup is mostly smooth.
- If you don’t have an immersion blender, carefully pour the soup into a regular blender, blend, and then return it to the pot.
Remember, a little texture enhances the overall eating experience! Enjoy your cozy meal! 🍵
Broccoli Cheddar Soup
Ingredients:
Base:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquid:
- 2 cups half-and-half (or milk for a lighter soup)
- 2 cups chicken or vegetable broth
Main Ingredients:
- 4 cups fresh broccoli florets (about 1 head)
- 2 cups sharp cheddar cheese, shredded
Seasonings:
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg or cayenne for subtle warmth
For Serving:
- Croutons or toasted bread
Time Estimate:
This delicious broccoli cheddar soup will take about 20-25 minutes to prepare and cook. Perfect for a quick yet satisfying meal!
Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
2. Create the Roux:
Sprinkle the flour over the mixture of onion and garlic, stirring constantly for about 2 minutes. This step helps to cook out the raw flour taste and will thicken the soup later.
3. Add Liquid Ingredients:
Gradually whisk in the half-and-half and broth, ensuring the mixture is smooth and free of lumps. Bring it to a gentle simmer and cook for about 5 minutes until it thickens slightly.
4. Cook the Broccoli:
Add the fresh broccoli florets to the pot. Simmer gently for about 10-15 minutes, until the broccoli is tender but still maintains its bright green color.
5. Blend the Soup:
If you prefer a creamier texture, use an immersion blender to puree the soup slightly. Keep some broccoli pieces whole for texture if you like. If you don’t have an immersion blender, you can carefully transfer portions of the soup to a standard blender, blend, and return it to the pot.
6. Add the Cheese:
Lower the heat and stir in the shredded cheddar cheese until it melts and combines smoothly into the soup. Season with salt, pepper, and the optional nutmeg or cayenne for a bit of warmth, if desired.
7. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar cheese, a sprinkle of freshly cracked black pepper, and a few broccoli florets on top. Pair with croutons or a nice slice of toasted bread for dipping!
Enjoy a comforting bowl of rich, cheesy broccoli cheddar soup that’s sure to warm your heart! 🥦🧀
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well in this recipe! Just add it directly to the pot without thawing and adjust the cooking time to about 5-7 minutes, since frozen broccoli cooks faster.
How Can I Make This Soup Dairy-Free?
You can easily make this soup dairy-free by using a dairy-free butter alternative, substituting half-and-half with a plant-based milk (like almond or oat milk), and using a dairy-free cheese blend. The flavor will still be rich and tasty!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. If the soup thickens, you can add a splash of broth or milk to reach your desired consistency.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add vegetables like carrots, cauliflower, or even spinach for extra nutrition and flavor. Just chop them into small pieces and add them along with the broccoli for even cooking.
