There’s just something about a warm bowl of soup on a chilly day that feels like a hug from the inside, right? And when it comes to pure comfort food, my Creamy Broccoli Cheddar Soup recipe is hands-down a winner. Forget those watery, bland versions you might have tried before! This one is rich, velvety smooth, and bursting with cheesy broccoli goodness. I practically lived on this stuff during a particularly brutal Kansas winter a few years back. It’s so easy to whip up, and the flavor is just leagues beyond anything store-bought. Trust me, this is the soup you’ll want to have in your back pocket for those days when you just need something delicious and grounding.
Why You’ll Love This Creamy Broccoli Cheddar Soup
Seriously, this Creamy Broccoli Cheddar Soup is a total game-changer. Here’s why it’ll become your new go-to:
- Super Speedy: We’re talking total comfort food in about 40 minutes from start to finish. Perfect for a weeknight!
- Crazy Easy: You don’t need to be a fancy chef for this one. Just a few simple steps and you’re golden.
- Unbelievably Creamy: Forget chunky or watery soup. This is pure, velvety smooth goodness that coats your spoon.
- Packed with Flavor: The combination of tender broccoli and sharp cheddar is just *chef’s kiss*!
- Ultimate Comfort Food: Rainy day? Feeling blue? This soup is like a warm hug in a bowl.
- Budget-Friendly: Uses everyday ingredients you probably already have, making it kind to your wallet.
Ingredients for Creamy Broccoli Cheddar Soup
Okay, so you’ve decided to make my famous Creamy Broccoli Cheddar Soup because, honestly, why wouldn’t you? Here’s exactly what you’ll need to gather up. Don’t worry, these are all super common things you probably already have lurking in your kitchen!
- 1 tablespoon olive oil: Just a little to get things started. Any kind you have is fine!
- 1 medium onion, chopped: Makes everything smell amazing as it cooks.
- 2 cloves garlic, minced: Don’t skimp on the garlic! It adds that punch of flavor.
- 4 cups broccoli florets: Make sure these are cut into bite-sized pieces so they cook evenly. Fresh is best, but frozen works in a pinch!
- 4 cups chicken broth: This is the base of our soup. Vegetable broth works too if you want to keep it vegetarian.
- 1 cup milk: Whole milk gives the creamiest results, but 2% is totally fine too.
- 1 cup shredded cheddar cheese: This is the star of the show! Use a good sharp cheddar for that tangy bite. And please, shred your own cheese if you can – it melts way better than the pre-shredded stuff that has anti-caking agents.
- 1/2 teaspoon salt: Start with this, but you’ll taste and adjust later!
- 1/4 teaspoon black pepper: Freshly ground is always best, but whatever you have will do.
Tips for Making the Best Creamy Broccoli Cheddar Soup
Alright, let’s talk about making this Creamy Broccoli Cheddar Soup absolutely perfect. It’s honestly pretty foolproof, but a few little tricks can really elevate it from “good” to “OMG, I need the recipe NOW!” First off, ingredient quality is key. Fresh broccoli, please! Pre-cut florets can be okay, but fresh ones just have a better flavor and cook up nicer. And for the cheese? Oh, do yourself a favor and shred your own cheddar. Seriously, the pre-shredded stuff has this powdery coating that makes it melt weirdly and can sometimes leave your soup a little grainy. A good sharp cheddar really makes a difference here; it cuts through the creaminess and gives it that classic flavor.
When you’re blending, be careful! Hot soup can be dangerous in a blender. Don’t fill it up too much, and maybe leave the lid slightly ajar with a towel over it to let steam escape. Or, even better, use an immersion blender right in the pot – way less mess and fuss! And the biggest, *biggest* rule: once that cheese is in, DO NOT BOIL the soup. Just heat it gently until the cheese is all melty and gorgeous. Boiling can make the cheese separate and turn your lovely creamy soup into a greasy mess. A gentle warmth is all it needs.
How to Prepare Creamy Broccoli Cheddar Soup: Step-by-Step
Okay, let’s get down to business and make this amazing Creamy Broccoli Cheddar Soup! It’s really not complicated at all, I promise. We’re going to build layers of flavor, starting with just a few simple things.
Sautéing Aromatics and Broccoli
First things first, grab a nice big pot – your soup’s future cozy home! Drizzle in that tablespoon of olive oil and get it heating over medium heat. Toss in your chopped onion and let it get all soft and sweet, about 5 minutes should do the trick. Then, add your minced garlic; it only needs about a minute to get nice and fragrant, don’t let it burn! Now, dump in those beautiful broccoli florets and pour in the chicken broth. Give it a good stir, bring it all up to a boil, then turn the heat down low, cover it, and let it gently simmer. You want that broccoli to get nice and tender, usually about 10 to 15 minutes.
Blending the Soup Base
Once your broccoli is fork-tender, it’s time to make it smooth! This is where the magic happens. Carefully transfer the whole soup mixture to a blender. Now, listen, hot liquids can expand in a blender, so *please* be super careful. Don’t fill the blender more than halfway, and maybe hold the lid down with a kitchen towel just to be safe. Blend it until it’s completely smooth and creamy. If you have an immersion blender (aka a stick blender), you can just stick it right into the pot and blend away – it’s way easier and means less cleanup!
Adding Dairy and Cheese for Creaminess
Okay, now for the best part! Pour that beautifully smooth soup back into the pot. Turn the heat back on to low. Stir in that cup of milk and then, the star of the show, your shredded cheddar cheese! Add the salt and pepper too. Now, here’s the golden rule: do NOT let this soup boil once the cheese is in. Gently stir and heat it through until the cheese is all melted and the soup is wonderfully creamy and heated up. Boiling can mess with the cheese and make it all weird and separated, and we definitely don’t want that! Just nice and gently, until it’s perfect.
Ingredient Notes and Substitutions
So, you want to tweak my Creamy Broccoli Cheddar Soup a little? Totally get it! Sometimes you need a little flex. For the broth, if you want to keep this strictly vegetarian, just swap out the chicken broth for a good quality vegetable broth. It works like a charm! Now, about the milk – whole milk gives you the ultimate creaminess, like a luxurious velvet hug. But if you’re trying to be a little lighter, 2% works just fine. Just know it might not be *quite* as decadent. And the cheese! While sharp cheddar is my absolute fave for that zesty punch, feel free to mix it up. A medium cheddar works, or even a colby or a Monterey Jack if you don’t have cheddar on hand. Just avoid pre-shredded if you can!
Serving Suggestions for Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is pretty hearty on its own, but it’s even better with some delicious sides! Of course, a big hunk of crusty bread or some cheesy garlic bread is practically mandatory for dunking. A simple side salad with a light vinaigrette is also fantastic – it adds a nice fresh contrast to the rich soup. Or, for a really satisfying meal, serve it with a grilled cheese sandwich. Talk about comfort food overload!
Storage and Reheating Instructions
Got leftovers of this amazing Creamy Broccoli Cheddar Soup? Lucky you! Store it in an airtight container in the fridge for up to 3 to 4 days. Just make sure it’s cooled down a bit before you pop the lid on. When you’re ready to reheat, and this is important, do it gently! Pour the soup into a pot over low heat, stirring often. You absolutely do not want to boil it once it’s been heated through, especially after the cheese is in, or it might get weird and separated. A slow, gentle warming is the way to go to keep that creamy texture perfect!
Frequently Asked Questions about Creamy Broccoli Cheddar Soup
Got questions about my Creamy Broccoli Cheddar Soup? I’ve got answers! Here are some things people often ask:
Can I make this soup vegan?
You sure can try! To make this vegan, swap the chicken broth for vegetable broth, use a dairy-free milk like unsweetened almond or soy milk, and skip the cheese or use a good vegan cheddar alternative. Just remember, the texture might be a little different without the real cheese action. Another cool trick is to add some cashews that you’ve soaked and blended smooth – it gives a really nice creaminess! Check out some of my other vegan recipes for more ideas!
How to make the soup thicker?
If you like your Creamy Broccoli Cheddar Soup extra thick and spoon-hugging, I’ve got you covered. The easiest way is to make a quick cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth, then stir that into the soup while it’s heating up. Let it simmer for a minute or two, and it’ll thicken right up! You could also just simmer it a bit longer with the lid off to let some of the liquid evaporate, but watch it so it doesn’t get too thick.
Can I freeze this soup?
You know, I usually just gobble this soup up right away because it’s so good! But honestly, freezing creamy soups with dairy can be a little tricky. The milk and cheese might separate or get a bit grainy when they thaw. If you *really* want to try freezing it, I’d suggest freezing it *before* you add the milk and cheese. Then, when you reheat it, add those in fresh. Just something to keep in mind!
Nutritional Information
Just a heads-up, this is a rough idea of the nutritional info for my delicious Creamy Broccoli Cheddar Soup. Keep in mind, the exact numbers can bounce around a bit depending on the specific brands you use and how much cheese you *really* pile on (no judgment here!).
- Serving Size: About 1.5 cups
- Calories: Roughly 250
- Fat: Around 15g
- Sodium: About 700mg (this can vary a lot based on your broth!)
- Protein: Close to 15g
- Carbohydrates: Around 10g
Creamy Broccoli Cheddar Soup
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting broccoli cheddar soup recipe.
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 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 until fragrant.
- 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, cheddar cheese, salt, and pepper.
- Heat gently until cheese is melted and soup is heated through. Do not boil.
- Serve hot.
Notes
- For a thicker soup, use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Garnish with extra shredded cheddar cheese or croutons if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: broccoli cheddar soup, creamy soup, cheese soup, vegetable soup, easy soup recipe