This Cheesy Broccoli Cheddar Soup is your warm hug in a bowl! With creamy cheddar and tender broccoli, it’s both tasty and comforting.
Who doesn’t love a cheesy delight? I always find myself wanting an extra scoop of this gooey goodness and a crusty bread on the side. Yum!
Making this soup is a breeze! Just cook the veggies, stir in the cheese, and voilà—easy comfort food ready to warm your heart and fill your tummy!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for this recipe. If you can’t find it, frozen broccoli works just as well. I prefer using fresh because it gives a better texture and taste, but the frozen version is super convenient!
Cheddar Cheese: Sharp cheddar is what gives this soup its bold flavor. You can mix it with mild cheddar if you’re looking for a creamier taste. For a twist, gouda or Monterey Jack cheese can also be excellent alternatives.
Milk or Cream: Whole milk makes the soup rich and creamy, but you can swap it for half-and-half for extra creaminess. For a lighter option, use skim milk or unsweetened almond milk, though it might change the soup’s texture a bit.
Butter: Unsalted butter is standard for cooking. If you want to make this dairy-free, vegan butter or olive oil can work too!
How Do You Make a Roux Without Clumping?
Making a roux correctly is essential to avoid clumps in your soup. Here’s how to do it smoothly:
- First, melt the butter over medium heat. Make sure it’s hot enough to bubble, but not burning.
- Add your chopped onions and cook until they’re soft. This step adds flavor.
- When adding the flour, sprinkle it evenly over the onions. Stir constantly to combine and cook for a few minutes to get rid of the raw taste.
- Gradually pour in your broth and milk, whisking continuously. Start with a little bit, then add more as it thickens. This helps keep it smooth!
If you find any lumps during cooking, just keep whisking for a bit longer. An immersion blender works wonders too if you want an ultra-smooth soup!
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 4 cups fresh broccoli florets (about 1 large head)
- 3 cups sharp cheddar cheese, shredded
Seasoning:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- Optional: pinch of nutmeg
- Optional: pinch of cayenne pepper or smoked paprika for a hint of spice
How Much Time Will You Need?
This delicious Cheesy Broccoli Cheddar Soup takes about 30 minutes in total—10 minutes for prep and another 20 minutes for cooking. In no time, you could be savoring a warm bowl of this cheesy goodness!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot over medium heat, melt the butter. Once melted, add the finely chopped onion. Sauté for about 5 minutes until the onion becomes soft and translucent, stirring occasionally to prevent it from sticking. Then, add the minced garlic and cook for 1 more minute until it’s fragrant.
2. Create the Roux:
Now it’s time to form the roux. Sprinkle the flour over the onion mixture, stirring well to combine. Cook this for about 2-3 minutes while stirring continuously. This helps to get rid of the raw flour taste and gives your soup a nice thickness.
3. Add the Liquids:
Slowly whisk in the chicken or vegetable broth, followed by the milk. Keep stirring to smooth out any lumps as you bring the mixture to a gentle simmer.
4. Cook the Broccoli:
Once simmering, toss in the broccoli florets. Cook them for about 10-12 minutes, or until tender yet still bright green. This ensures that your broccoli stays crisp and colorful!
5. Incorporate the Cheese:
Lower the heat to low, and gradually stir in the shredded cheddar cheese, mixing constantly to let it melt smoothly into the soup. This is where the magic happens—watch as it transforms into a creamy delight!
6. Season and Blend (Optional):
Season your soup with salt, freshly ground black pepper, and if you like, a pinch of nutmeg and cayenne pepper or smoked paprika for a kick. Taste your soup and adjust the seasoning as needed. If you prefer a creamier texture, you can use an immersion blender to partially blend some of the soup right in the pot, leaving some broccoli chunks for texture.
7. Serve and Enjoy:
Serve your warm, comforting cheesy broccoli cheddar soup hot, and consider pairing it with some crusty bread or crackers for that perfect cozy meal. Enjoy every luscious spoonful!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a convenient alternative and can work just as well. Just make sure to cook it a bit less since it’s already blanched. Add it during the last 5-7 minutes of cooking to heat it through without overcooking.
What Cheese Can I Substitute for Cheddar?
If you’re looking for alternatives, you can use gouda, Monterey Jack, or even a blend of cheeses. Just ensure that whatever cheese you choose melts well for that creamy soup texture!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, and stir occasionally to ensure even heating. If the soup thickens in the fridge, you can add a splash of milk to loosen it up!
Can I Make This Soup Vegan?
Yes! To make a vegan version, swap the butter for vegan butter or olive oil, use plant-based milk (like almond or oat milk), and choose a dairy-free cheese that melts well. You can also increase the amount of nutritional yeast for added cheesiness!
