Easy Broccoli Cheddar Soup Recipe

As the crisp air of autumn surrounds us, there’s nothing more comforting than a bowl of easy broccoli cheddar soup to warm the soul and satisfy the taste buds. Bursting with flavors from fresh produce and creamy cheddar, it’s no wonder that this recipe is a crowd favorite in my household. Its rich texture and delightful blend of cheese and broccoli make it an irresistible choice for any meal.

Growing up, Sunday lunches at my grandmother’s house were a tradition we eagerly anticipated. Among the many scrumptious dishes she made, her broccoli cheddar soup was a star. As children, my siblings and I would clamor over who got the biggest bowl. This recipe not only reminds me of those cherished moments but also serves as a bridge, connecting me to the warmth and love of family gatherings.

Why You’ll Love This Recipe

This easy broccoli cheddar soup is perfect for weeknights when time is of the essence. With its quick preparation and cooking time, you’ll have dinner ready in under an hour. The rich, creamy texture coupled with the wholesome goodness of fresh broccoli makes it not only delicious but also nourishing. Additionally, this recipe is versatile enough to suit any palate, whether you prefer a smooth or a chunkier consistency.

Ingredients Notes

The key to a delightful soup is in the quality of the ingredients. Opt for fresh broccoli at its peak for the best flavor. If you’re out of sharp cheddar, a medium cheddar can also work, though it might offer a milder taste. For those needing lactose-free options, nutritional yeast combined with coconut milk mimics the cheesy flavor beautifully.

Recipe Steps

Step 1

Start by chopping the broccoli florets and set them aside. Dice the onions and mince the garlic for a fragrant base that will elevate the soup’s flavor.

Step 2

In a large pot, melt butter over medium heat, then sauté the onions and garlic until they turn golden. This creates a savory base for the soup that enhances its depth of flavor.

Step 3

Add the broccoli and vegetable broth to the pot. Allow it to simmer until the broccoli turns bright green and tender, about 10 minutes.

Step 4

Turn off the heat and use an immersion blender to purée the mixture to your preferred consistency. For a chunkier soup, blend only half and leave some broccoli pieces whole.

Step 5

Return the pot to the stove on low heat, then stir in the grated cheddar cheese until melted and smooth. Add salt and pepper to taste.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. When ready to serve, thaw overnight in the fridge, then reheat gently on the stovetop or microwave until warm.

Variations & Substitutions

For a low-carb version, use cauliflower instead of broccoli. Vegans can substitute cheddar cheese with vegan cheese alternatives and use olive oil instead of butter. For a spicy kick, add a pinch of cayenne pepper or serve with a few dashes of hot sauce.

Serving Suggestions

This soup is a versatile dish that pairs excellently with crusty bread, a fresh garden salad, or as an appetizer before your main course. Enjoy it as a cozy lunch alongside sandwiches or serve it in a bread bowl for a hearty dinner.

Frequently Asked Questions

Can I use frozen broccoli for the soup? Absolutely! While fresh broccoli is ideal for its flavor and texture, frozen broccoli can also be used if that’s what you have on hand. Simply adjust the cooking time slightly until the broccoli is heated through but maintains its vibrant color.

How do I prevent the cheese from clumping? To avoid clumping, ensure the soup is not boiling when adding the cheese. Slowly incorporate grated cheese on low heat, stirring constantly. This helps the cheese melt smoothly without forming clumps.

What can I use instead of an immersion blender? If you don’t have an immersion blender, you can use a regular blender to purée the soup. Just be sure to let the soup cool slightly and blend it in batches to avoid overflowing. You can also purée only a portion to retain some texture.

Whether you’re making it for a cozy family dinner or a weekend gathering with friends, this easy broccoli cheddar soup is sure to become a household staple. Its heartwarming flavors and nutrient-rich ingredients offer the perfect blend of comfort and wholesomeness, bringing warmth to every spoonful.

Easy Broccoli Cheddar Soup Recipe

A warm, comforting soup made with broccoli and creamy cheddar cheese, perfect for an easy weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups broccoli florets fresh or frozen
• ▢ 1 cup carrots peeled and sliced
• ▢ 1 medium onion chopped
• ▢ 3 cloves garlic minced
• ▢ 4 cups chicken broth low sodium
• ▢ 2 cups half-and-half
• ▢ 2 cups cheddar cheese shredded, sharp
• ▢ 1 tablespoon butter unsalted
• ▢ 3 tablespoons flour all-purpose
• ▢ to taste salt
• ▢ to taste black pepper freshly ground

Instructions

Preparation Steps

• In a large pot, melt the butter over medium heat. Add the onions and garlic. Sauté until onions become translucent.
• Stir in the flour and cook for about 1 minute, ensuring it's not burned.
• Gradually whisk in the chicken broth and bring to a gentle boil.
• Add broccoli and carrots. Cover and simmer until vegetables are tender, about 10 minutes.
• Reduce heat and stir in the half-and-half and cheddar cheese, stirring until cheese is melted and well combined.
• Season with salt and pepper to taste. Serve hot.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.