There’s just something magical about a warm bowl of soup, isn’t there? Especially when it’s cold and dreary outside, all you want is something comforting and soul-satisfying. For me, nothing beats a really good bowl of Broccoli Cheddar Soup. It’s truly the ultimate hug in a bowl! I remember my mom making this on chilly evenings when I was a kid, and the smell of onions and garlic simmering away always meant good things were coming. This recipe is all about that creamy, dreamy texture and that zingy, sharp cheddar flavor that just sings. It’s so easy to whip up, and honestly, it’s way better than anything you’d get from a can.
Why You’ll Love This Broccoli Cheddar Soup
Seriously, is there anything more comforting than a bowl of creamy, cheesy soup? It’s like a warm hug for your insides! This Broccoli Cheddar Soup is the ultimate comfort food, especially on a chilly day. We’re talking velvety smooth, super rich, and absolutely delicious for that luscious mouthfeel. Made with sharp cheddar cheese, it packs a punch of flavor that’s just irresistible – cheesy without being *too* heavy. Plus, it’s so easy to make! Most ingredients are probably already in your pantry, and it comes together super fast. The combination of fresh broccoli, savory broth, aromatic onions, and garlic creates a truly delicious soup. You can even tweak it to your liking! Want it thicker? Add more cheese or a splash of cream. Want more spice? A pinch of nutmeg or a dash of cayenne works wonders. It’s great for a quick weeknight dinner, a cozy lunch, or even serving to guests. Everyone loves a good broccoli cheddar soup!
Ingredients for the Perfect Broccoli Cheddar Soup
Alright, let’s talk about what you’ll need to make this dreamy Broccoli Cheddar Soup. It’s all about good, fresh stuff that comes together beautifully. You’ll want to grab:
- 1 tablespoon olive oil – Just a little bit to get things started and soften up those onions.
- 1 medium onion, chopped – Any kind will do, really! Just chop it up nice and small.
- 2 cloves garlic, minced – Oh, the smell of garlic! Mince it finely so it really infuses the soup.
- 4 cups broccoli florets – Fresh is definitely best here! I like to cut mine into bite-sized pieces, but you can buy them already done too.
- 4 cups chicken broth – This is the base of our soup. Use a good quality one; it makes a difference!
- 1 cup milk – Whole milk gives you the creamiest result, but any milk works!
- 1/2 teaspoon salt – Just to bring all those flavors together.
- 1/4 teaspoon black pepper – Freshly ground is always my go-to.
- 1 cup shredded cheddar cheese – Here’s the star! I lean towards a sharp cheddar for the best flavor, but use what you love! Grate it yourself if you can – it melts so much better than the pre-shredded stuff.
Step-by-Step Guide to Making Broccoli Cheddar Soup
Here’s how to whip up this amazing Broccoli Cheddar Soup! It’s truly a breeze, and you’ll be enjoying a big, comforting bowl before you know it.
Sautéing Aromatics for Flavor
First, grab a big pot that can hold all that goodness! Drizzle in your olive oil and get it warming over medium heat. Toss in your chopped onion and let it soften until it’s nice and see-through, which takes about 5 minutes. Then, add the minced garlic and give it a quick stir for about a minute more. The kitchen’s about to start smelling amazing!
Simmering the Broccoli and Broth
Now for the main event! Add your broccoli florets and the chicken broth to the pot. Bring it all up to a boil, then lower the heat, pop a lid on, and let it simmer for maybe 10 to 15 minutes. You want that broccoli to be really tender, so it mashes easily. While it’s simmering, you can check out this great recipe for homemade chicken broth if you’re feeling extra ambitious!
Blending the Soup to Creamy Perfection
Okay, time to make it smooth! Carefully scoop the soup into a blender. If you’re using a regular blender, don’t fill it past the halfway mark and hold that lid down tight with a towel – hot soup can spray! Blend until it’s super smooth. If you’ve got an immersion blender, just stick it right into the pot and blend away until all smooth. Watch out for those splashes, though!
Finishing Touches for Your Broccoli Cheddar Soup
Pour that creamy soup back into the pot if you used a regular blender. Stir in the milk, salt, and pepper. Gently warm it all up over low heat, but do not let it boil, okay? You don’t want to mess with the milk. Once it’s heated through, it’s cheese time! Stir in your shredded cheddar cheese until it’s completely melted and gooey. It’ll look and smell incredible. You can even pair it with some yummy cheesy garlic bread for dipping!
Tips for the Best Broccoli Cheddar Soup
You want a truly amazing broccoli cheddar soup? Trust me, a few little tricks can make all the difference! First off, use the freshest broccoli florets you can find. They really give the best flavor and color. And about that cheese? Grate it yourself! Pre-shredded cheese has anti-caking agents that can make your soup a bit… clumpy. A good, sharp cheddar is key here for that real cheesy kick. Don’t rush the simmering part either; letting the broccoli get nice and tender is crucial for a smooth blend. Oh, and for goodness sake, don’t boil the soup after you add the milk and cheese! It can separate and get all weird. Gently heat it through, and you’ll have pure creamy perfection. For an extra special touch, try serving it alongside some cheesy potatoes!
Ingredient Notes and Substitutions
Let’s dive a little deeper into some of the ingredients for our Broccoli Cheddar Soup, because a few choices can really elevate this dish! The foundation starts with fresh broccoli, which I think is non-negotiable for the best flavor and vibrant color. If you can’t get fresh, frozen florets work in a pinch, but they might make the soup a bit less bright. For the cheese, I really champion using a good, sharp cheddar. It’s got that punchy flavor that stands up to the creaminess. If you’re feeling adventurous, a mix of sharp cheddar and a bit of Monterey Jack or Gruyere is amazing! For the milk, whole milk is my go-to for that ultimate creamy texture, but if you’re trying to lighten it up, you can totally use 2% or even skim. Just know it won’t be quite as rich. And about the broth? Using a good quality chicken broth makes a huge difference, but a vegetable broth works perfectly if you want to keep this soup vegetarian!
Serving Suggestions for Broccoli Cheddar Soup
Okay, so you’ve got your incredible Broccoli Cheddar Soup ready to go – now what to serve with it? Honestly, this soup is so hearty, it can totally stand on its own! But if you’re feeling like making it a full meal, I’ve got some ideas. A nice crusty bread is always a winner. You absolutely *have* to try this Fluffy Cheesy Garlic Bread with it; it’s perfect for dipping into every last drop of that cheesy goodness! Or, if you want something a little lighter, a simple side salad, like a classic Caesar Salad, adds a nice fresh crunch that balances the richness of the soup beautifully. Even just some simple crackers or croutons on top are pretty darn great!
Storage and Reheating Instructions
Got leftover Broccoli Cheddar Soup? Score! It actually tastes even better the next day, if you can believe it. Pop any leftovers into an airtight container and stash it in the fridge. It’ll keep beautifully for about 3-4 days. If you want to freeze it, that works too! Just let it cool completely, then freeze it in freezer-safe containers or bags for up to 2-3 months. When you’re ready to reheat, just gently warm it up on the stove over low heat, stirring frequently. Make sure it’s nice and hot all the way through – but again, no boiling, okay? If it seems a little thick after chilling, just stir in a splash of milk or broth until it’s the perfect consistency again.
Frequently Asked Questions about Broccoli Cheddar Soup
Got some lingering questions about making this amazing Broccoli Cheddar Soup? Totally get it! It’s a classic for a reason, and sometimes you just need that little bit of extra guidance. Here are answers to some common things people ask:
Can I make this Broccoli Cheddar Soup dairy-free?
You sure can! To make this cheesy soup dairy-free, you’ll want to swap out the milk for a non-dairy alternative like unsweetened almond milk, oat milk, or soy milk. And for the cheese? There are some fantastic dairy-free cheddar shreds out there now that melt beautifully. Just make sure they’re specifically labeled ‘cheddar-style’!
How can I make my Broccoli Cheddar Soup thicker?
If you like your soup extra thick and luxurious, you’ve got a couple of easy options! You can simply use a little less broth or milk when you’re cooking. Another trick is to whisk in a tablespoon or two of all-purpose flour with a little bit of the warm soup liquid before stirring it back into the main pot; let it simmer for a few minutes to thicken. Or, remember that note about using half-and-half instead of milk? That’s a super simple way to get a richer, thicker soup too! Think of it like a cousin to potato soup, those often need a little extra body.
What is the best type of cheese for Broccoli Cheddar Soup?
For the absolute best flavor, I’m a huge fan of a good, sharp cheddar. It gives you that distinctive cheesy bite that really makes the soup sing! If you can, grate your own cheddar cheese from a block – it melts smoother and has way more flavor than pre-shredded stuff that can sometimes be a little waxy. If you want to mix it up, a little bit of Monterey Jack adds a nice creaminess, or even some mild cheddar if you’re not into super sharp flavors. Just stay away from pre-shredded if possible!
Nutritional Information
Just a heads-up, the nutritional info here is an estimate! It can change based on the exact ingredients you use, like the type of milk or cheese. This recipe makes about 1.5 cups per serving.
Serving Size: 1.5 cups
- Calories: 250
- Fat: 15g (9g Saturated Fat)
- Sodium: 700mg
- Carbohydrates: 12g (3g Fiber)
- Protein: 15g
Broccoli Cheddar Soup
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and cheesy soup made with fresh broccoli and sharp cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in milk, salt, and pepper. Heat gently over low heat until warmed through. Do not boil.
- Stir in shredded cheddar cheese until melted and smooth.
- Serve hot.
Notes
- For a thicker soup, use half-and-half instead of milk.
- Add a pinch of nutmeg for extra flavor.
- Garnish with extra shredded cheese or croutons.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Broccoli Cheddar Soup, creamy broccoli soup, cheesy broccoli soup, easy soup recipe, comfort food