This creamy Broccoli Cheddar Soup is like a warm hug in a bowl! Loaded with fresh broccoli and rich cheddar cheese, it’s super comforting on chilly days.
Plus, it’s quick to whip up, so you can enjoy it anytime. I like to pair mine with some crunchy bread—perfect for dipping! Who knew soup could be so fun? 😄
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are a must for this recipe as they provide the main flavor and texture. If fresh is not available, frozen broccoli can work well, just make sure to thaw and drain excess water before using.
Butter: Unsalted butter is perfect for sautéing the onions and making the roux. If you’re looking for a dairy-free option, you can substitute with olive oil or vegan butter.
Onion: Chopped onion adds a nice sweetness. Yellow onion is my favorite, but white or shallots can also do the job. For a milder flavor, you could use green onions or skip them entirely.
Cheddar Cheese: Sharp cheddar is ideal for that strong cheese flavor. If cheddar isn’t available, you can use Monterey Jack, Gruyère, or even a dairy-free cheese alternative for a vegan take.
Broth: Chicken broth adds depth to the soup. For a vegetarian option, vegetable broth works beautifully and keeps the flavor vibrant.
How Do I Get My Soup Creamy Without Overcooking the Broccoli?
A creamy texture is key, and blending part of the soup is the best trick. Here’s how you can achieve this without overcooking:
- Cook the broccoli until it’s just tender—about 10-15 minutes on gentle heat works well.
- Remove half of the soup and blend it until smooth, then return it to the pot. This keeps some broccoli pieces intact while adding creaminess.
- Don’t forget to stir in the cheese gradually for a smooth melt!
With these techniques, you can enjoy a perfectly textured Broccoli Cheddar Soup every time!
Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables & Base:
- 4 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 1/2 cup chopped onion
Thickening & Creaminess:
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
Flavorings:
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For Serving:
- Freshly ground black pepper, for garnish
- Toasted bread slices, for serving (optional)
How Much Time Will You Need?
This homemade Broccoli Cheddar Soup takes about 10 minutes to prep and around 30 minutes to cook. So in total, you’ll need about 40 minutes to enjoy this creamy bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent and soft, which should take about 5 minutes. This will create a lovely base for your soup!
2. Create the Roux:
Next, stir in the flour and cook for 1-2 minutes while constantly stirring. You’re aiming to create a roux that’s lightly bubbling, but not browned. This will help thicken your soup later!
3. Add Broth and Milk:
Slowly whisk in the chicken broth to the roux, ensuring no lumps form. Then, add the half-and-half or milk and continue to whisk until it’s all smooth and well combined.
4. Cook the Broccoli:
Now it’s time to add the broccoli florets! Bring the mixture to a gentle simmer and cook until the broccoli is tender, about 10-15 minutes.
5. Blend for Creaminess:
Carefully remove about half of the soup and blend it until smooth using an immersion blender or a regular blender (in batches). Then, return it back to the pot. This will give the soup a creamy texture while still keeping some broccoli pieces intact!
6. Add Cheese:
Stir in the shredded cheddar cheese gradually, allowing it to melt fully and become incorporated into the soup. This is where the delicious cheesy flavor comes from!
7. Season It Up:
If you’re using Dijon mustard, add it now along with the garlic powder. Season with salt and freshly ground black pepper to taste, adjusting to your preference!
8. Serve and Enjoy:
Serve your hot Broccoli Cheddar Soup garnished with a sprinkle of shredded cheddar and freshly ground black pepper. Don’t forget to pair it with toasted bread slices for dipping if you like!
Enjoy the rich, creamy flavor and comforting warmth of this classic Broccoli Cheddar Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw it first, and drain any excess water before adding it to the soup. Frozen broccoli can be just as tasty and is convenient as well!
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half on hand, you can use whole milk combined with a little heavy cream for richness, or opt for a non-dairy milk like almond or oat milk for a lighter version. Adjust the thickness with a bit of cornstarch if needed!
How Long Can I Store Leftover Soup?
Leftover Broccoli Cheddar Soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
Can I Make This Soup Vegan?
Absolutely! To make a vegan version, substitute the chicken broth with vegetable broth, use coconut milk or unsweetened almond milk in place of half-and-half, and choose a dairy-free cheese alternative. The flavor will still be delicious!
