Broccoli Cheddar Soup – Savor the warmth and comfort of our Broccoli Cheddar Soup—a combination of tender broccoli florets, grated carrots and a luscious base made with cheddar cheese. In half an hour you can prepare a meal for four. Expertly seasoned with hints of garlic and nutmeg this soup will bring you warmth and nourishment.
I remember making this Broccoli Cheddar Soup one wintry evening. As the kitchen filled with the comforting aroma of onions and garlic, I couldn’t help to feel cozy inside. Surprisingly even my husband—who usually isn’t fond of broccoli—couldn’t resist taking a taste. To my delight he absolutely loved it! Even our selective kids couldn’t get enough. It has become a favorite dish, in our family. I’m excited to share the recipe with you.
What makes this Broccoli Cheddar Soup comforting?
Treat yourself to a bowl of our comforting Broccoli Cheddar Soup—a creamy medley of tender broccoli florets, grated carrots and luscious cheddar cheese that can be prepared in just 30 minutes. This beloved choice, among families effortlessly balances the goodness of cheddar cheese with the freshness of broccoli— for even the pickiest eaters. Whether you’re looking for a quick dinner option to enjoy during a week or a comforting meal to warm you up on a cold night this recipe offers both convenience and delicious taste. It’s definitely worth trying and adding it to your collection of soup recipes.
What You Need To Make This Broccoli Cheddar Soup Recipe?
Butter: For the butter you have the option of using unsalted or salted, depending on your preference. If you choose salted butter it’s an idea to adjust the amount of salt in the recipe accordingly.
Onion and Garlic: Onion and garlic are ingredients that add depth and flavor to the soup. Feel free to adjust the quantities based on your taste preferences, for milder or stronger flavors.
Flour: To thicken the soup all-purpose flour is used. If you’re following a diet you can substitute it with a gluten-free flour blend.
Chicken or Vegetable Stock: When it comes to choosing a stock, low-sodium options give you control, over how salty your soup will be. Vegetable stock works great if you prefer a vegetarian option.
Broccoli: Fresh broccoli florets are recommended for their texture and flavor. However, if you find it more convenient frozen broccoli can also be used.
Carrot: To add sweetness and vibrant color to the soup, grate, julienne or finely chop carrots.
Half & Half or Milk or Cream: The choice of dairy will affect how rich your soup turns out. Half & half provide a creaminess while using milk will make it lighter. If you want an indulgent experience heavy cream is an option too. Adjust according to your preferences.
Cheddar Cheese: When it comes to cheddar cheese it’s best to grate it from a block, for the best melting and flavor. Depending on your taste preferences you can go for medium or sharp cheddar. If you’re feeling adventurous you could also try experimenting with cheese varieties such as Gruyere or Swiss.
Steps To Make Broccoli Cheddar Soup:
Step 1: Let’s start by liquefying 4 tablespoons of butter in a pot, over medium-high heat. We want it to become nice and sizzling.
Step 2: Add in half of a chopped onion and 2 to 3 cloves of garlic. Give them a sauté for 3 to 4 minutes until they become soft and just start turning golden.
Step 3: Now sprinkle in 4 tablespoons of all-purpose flour. Whisk it well for 1 to 2 minutes until it transforms into this golden mixture.
Step 4: Pour in 2 cups of low-sodium chicken or vegetable stock. Add 3 cups of broccoli florets (or the chopped head of broccoli) along with a finely chopped carrot. This is where all the flavors come together.
Step 5: Let that ravishing mixture come to a boil then decrease the heat to medium low and let it simmer for 15 minutes. We want those broccoli and carrot pieces to become tender and delightful.
Step 6: Now get ready, for some deliciousness! Add 2 cups of half & half (or your best choice of milk or cream) and a great handful of cheddar cheese. Allow them to blend together for a minute. Give it a taste test – if it requires seasoning feel free to add it.
Step 7: Serve this broccoli cheddar goodness in bowls. It’s akin, to a comforting embrace, in a bowl. Accompany it with toasted bread or take it up a notch by serving it in a bread bowl – the decision is yours. Now take your time. Relish each spoonful.
Tip:
To give your broccoli cheddar soup a touch of flavor consider adding an amount of smoked paprika or ground nutmeg while you’re simmering the broth and vegetables. These subtle spices can enhance the taste. Transform your soup into a gourmet experience. However be careful not to use much, as a bit can make a significant difference!
Frequently Asked Questions:
Can I use frozen broccoli instead of fresh?
Certainly! Frozen broccoli works as an alternative. Simply drain it before adding it to the soup.
Can I make this soup in advance?
Absolutely! This soup reheats beautifully making it an excellent option, for meal prepping. Just store it in an airtight container in the refrigerator for, up to three days.
Can I use a different type of cheese?
While cheddar is the classic choice feel free to experiment with types of cheese based on your personal preference.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Broccoli Cheddar Soup
Ingredients
- 4 tbsp. butter ½ stick
- ½ medium onion chopped
- 2-3 cloves garlic minced
- 4 tbsp. all-purpose flour c.
- 2 c. low-sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika or ground nutmeg optional
- 3 c. broccoli florets or 1 large head cut into small pieces
- 1 large carrot grated, julienned, or finely chopped
- 2 c. half & half or milk or light or heavy cream
- 8 ounces block grated cheddar cheese or 2 cups mild, medium, or sharp
Instructions
- Start by melting 4 tablespoons of butter in a large Dutch oven or pot, over medium-high heat. Add the onion. Cook for about 3 to 4 minutes until it becomes soft and lightly golden. Next incorporate the minced garlic. Sauté it for a minute.
- Now sprinkle 4 tablespoons of all-purpose flour into the pot. Continuously whisk for 1 to 2 minutes until the flour takes on a golden hue.
- After that pour in 2 cups of low sodium chicken or vegetable stock. Add the broccoli florets, grated carrot and season with 1 teaspoon of salt, ½ teaspoon of pepper. If desired you can also include a pinch (about ¼ teaspoon) of either paprika or ground nutmeg. Allow the mixture to come to a boil then reduce the heat to medium low and let it simmer for 15 minutes or until the broccoli and carrots are tender.
- Next stir in 2 cups of half & half or your preferred choice of milk or cream. Follow this up by adding around 8 ounces (2 cups) of cheddar cheese. Let everything simmer together until the cheese melts completely for one minute. Taste your soup. Adjust any seasoning if necessary.
- Finally serve this comforting broccoli cheddar soup with some toasted bread on the side. Enjoy it in a delightful bread bowl, for an extra cozy dining experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
