Introduction
Broccoli Cheddar Soup is a classic main dish or side, perfect for cozy dinners, family meals, or comforting lunches. This rich, cheesy soup, packed with tender broccoli and a velvety base, delivers a warm, satisfying flavor with a creamy, indulgent texture. Presented in a white ceramic bowl, optionally garnished with shredded cheddar or fresh parsley, this Broccoli Cheddar Soup recipe offers a creamy, appetizing aesthetic that elevates any table. This recipe provides a traditional version that is adaptable for dietary preferences and ideal for home cooks seeking a comforting, crowd-pleasing soup that brings cozy charm to any occasion.
Ingredients
For the Broccoli Cheddar Soup:
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped (fresh or frozen)
- 1 large carrot, shredded
- 3 cups shredded sharp cheddar cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional, for warmth)
For Serving:
- Optional: Extra shredded cheddar, fresh parsley
- Suggested Accompaniments: Crusty bread, garlic toast
- Suggested Pairings: Sparkling water, light beer
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, whisk, immersion blender or standard blender, cheese grater, measuring cups/spoons
Step-by-Step Process
- Sauté Aromatics: In a large pot over medium heat, melt butter. Add diced onion and sauté for 4–5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle flour over the onion and garlic, stirring constantly for 1–2 minutes to form a smooth roux.
- Add Liquids: Gradually whisk in broth, milk, and heavy cream until smooth. Bring to a gentle simmer, stirring occasionally.
- Cook Vegetables: Add broccoli and shredded carrots. Simmer for 10–12 minutes until broccoli is tender, stirring occasionally.
- Blend Soup: For a smoother texture, use an immersion blender to blend part of the soup, leaving some broccoli chunks for texture. Alternatively, blend half the soup in a standard blender (in batches, carefully) and return to the pot. If you prefer a chunkier soup, skip blending.
- Add Cheese and Season: Reduce heat to low. Stir in shredded cheddar gradually until melted and smooth. Add salt, pepper, and nutmeg (if using). Taste and adjust with a pinch of salt or pepper for balanced flavor.
- Serve: Ladle Broccoli Cheddar Soup into white ceramic bowls. Optionally garnish with extra shredded cheddar or chopped fresh parsley. Serve with crusty bread, garlic toast, sparkling water, or light beer.
Tips for Better Broccoli Cheddar Soup
- Use sharp cheddar for bold flavor; grate it fresh for better melting.
- Taste the soup before serving to balance cheesy, savory, and creamy flavors; adjust cautiously.
- Blend carefully to avoid hot splashes; let soup cool slightly if using a standard blender.
- Simmer gently to prevent curdling of the cream and cheese.
- Present in a white ceramic bowl to highlight the creamy soup and garnishes.
- Make ahead: Prepare the soup up to 2 days in advance; refrigerate and reheat gently, stirring to restore creaminess.
- For thicker soup, reduce broth by 1/2 cup; for thinner, add 1/2 cup extra broth or milk.
- Enhance aesthetic: Garnish with cheddar or parsley in a white ceramic bowl for a warm, inviting look.
Variations and Customization
- Gluten-Free Broccoli Cheddar Soup: Replace flour with 2 tbsp cornstarch mixed with 2 tbsp cold water; add during simmering.
- Vegetarian Broccoli Cheddar Soup: Use vegetable broth instead of chicken broth.
- Low-Fat Broccoli Cheddar Soup: Replace heavy cream with half-and-half and reduce cheese to 2 cups.
- Vegan Broccoli Cheddar Soup: Use vegan butter, plant-based milk, vegan cheese, and vegetable broth; add 1/4 cup nutritional yeast for cheesy flavor.
- Spicy Broccoli Cheddar Soup: Add 1/4 tsp cayenne pepper or 1 tsp hot sauce with the seasonings.
- Broccoli Potato Cheddar Soup: Add 1 cup diced potatoes with the broccoli for a heartier texture.
- Creamy Cauliflower Cheddar Soup: Replace half the broccoli with cauliflower florets.
- Herb-Infused Broccoli Cheddar Soup: Add 1 tsp dried thyme or 1 tbsp fresh dill during simmering.
Storage and Serving Tips
- Store soup in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave, stirring to maintain creaminess.
- Freeze soup (without garnishes) in a freezer-safe container for up to 2 months; thaw in the fridge overnight and reheat gently, as freezing may affect texture.
- Serve hot for the best flavor and creamy consistency.
- Use as a main dish with bread or a side for grilled sandwiches.
- Pair with sparkling water or light beer to complement the rich, cheesy flavors.
- Present in a white ceramic bowl with garnishes for an appetizing, cozy charm.
Nutritional Information
Based on 6 servings (1 1/2 cups each):
- Calories: 380 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 620mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 15g
- Vitamin A: 60% Daily Value
- Vitamin C: 50% Daily Value
- Calcium: 35% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce calories to ~280 kcal, low-sodium reduces sodium to ~400mg). High in calcium and vitamins; enjoy with bread for balance.
Conclusion
This Broccoli Cheddar Soup recipe delivers a creamy, comforting dish perfect for any occasion, transforming simple ingredients into a cozy classic. Its straightforward preparation and warm presentation make it a favorite. The rich cheese and tender broccoli delight every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing versatility.
Broccoli Cheddar Soup Recipe: Creamy and Comforting
Classic Broccoli Cheddar Soup with rich, cheesy flavor.
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets chopped
- 1 large carrot shredded
- 3 cups shredded sharp cheddar cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg optional
- Optional: Extra cheddar fresh parsley
- Suggested Pairings: Sparkling water crusty bread
Instructions
- Melt butter; sauté onion 4–5 min, garlic 1 min.
- Stir in flour for 1–2 min to form a roux.
- Whisk in broth, milk, and cream; simmer.
- Add broccoli, carrot; simmer 10–12 min.
- Blend partially; stir in cheese, salt, pepper, and nutmeg; taste and adjust.
- Serve in a white ceramic bowl with cheddar, parsley, water, and bread.
Notes
- Use fresh cheddar for the best melting.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a gluten-free or vegan variation.
- Pair with garlic toast.
