This Cheesy Broccoli Cheddar Soup is a warm hug in a bowl! It’s creamy, cheesy, and packed with tender broccoli just waiting to be enjoyed.
I love how easy it is to make this soup on a chilly day. Just toss everything in, let it bubble, and you’ll have a cozy meal ready in no time!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add a great texture and flavor. You can use frozen broccoli if fresh isn’t available, just add it later in the cooking process.
Cheddar Cheese: Sharp cheddar gives the best flavor. If you’re looking for a milder taste, try a medium cheddar or even a blend. For lactose-free options, a dairy-free cheese could work, but it may taste different.
Half-and-Half: This creates a rich and creamy soup. You can substitute it with whole milk for a lighter version, or use oat milk for a plant-based option, though it will change the flavor a bit.
Butter: Unsalted butter is used to control the salt level in the soup. If you’re dairy-free, olive oil or a vegan butter can be a great swap.
How Do I Get the Right Texture for My Soup?
A smooth, creamy texture is key to a good broccoli cheddar soup. To achieve this, follow these tips:
- When making the roux (butter and flour mixture), cook it just enough to get rid of the raw flour taste—don’t let it brown.
- Gradually whisk in broth to avoid lumps. A whisk works best here!
- For a smoother soup, you can use an immersion blender to blend the soup after adding the cheese, or blend it in batches using a regular blender.
Just remember to let the soup cool slightly before blending to avoid splatters!
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried thyme or dill weed
- Salt and freshly ground black pepper to taste
- Fresh shredded cheddar cheese for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 25 minutes to cook. In just about 35 minutes, you’ll be enjoying a warm, cheesy bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until it becomes translucent, which should take about 4-5 minutes. This helps to bring out the sweetness of the onion.
2. Create the Roux:
Add the minced garlic and cook for another minute until it’s fragrant. Then, stir in the flour to create a roux. Make sure to cook it, stirring constantly, for about 2-3 minutes to eliminate that raw flour taste.
3. Add the Broth:
Gradually whisk in the chicken or vegetable broth, ensuring that no lumps remain. This is key for a smooth soup!
4. Cook the Broccoli:
Next, add the broccoli florets and bring the soup to a gentle simmer. Allow the broccoli to cook and soften for about 8-10 minutes. The green color will brighten as it cooks.
5. Make it Creamy:
Reduce the heat to low and slowly stir in the half-and-half or whole milk. Keep stirring continuously to mix everything well.
6. Add the Cheese:
Now it’s time for the good stuff! Add the shredded cheddar cheese a handful at a time, stirring until it’s completely melted and smooth. Just imagine that cheesy goodness!
7. Final Seasoning:
Stir in the Dijon mustard (if using), dried thyme or dill, and season to taste with salt and freshly ground black pepper. Taste it and adjust if needed!
8. Simmer and Serve:
Let the soup simmer gently for another 5 minutes until it’s warm and slightly thickened, but be careful not to boil it, as this can cause curdling. When it’s ready, serve hot with a sprinkle of extra shredded cheddar cheese on top.
Enjoy your comforting, cheesy broccoli cheddar soup! Perfect for cozy nights or whenever you need a delicious pick-me-up!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it later in the cooking process as it cooks faster than fresh broccoli. Aim to add it about 5 minutes before the end of cooking.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, simply use vegetable broth instead of chicken broth, and you’re all set! The rest of the ingredients are already vegetarian-friendly.
Is There a Way to Thicken the Soup Further?
If you prefer a thicker soup, you can create a slurry by mixing a tablespoon of cornstarch with equal parts cold water, then stir it into the simmering soup and cook for a few additional minutes until thickened.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or milk if the soup is too thick when you warm it up.
