Broccoli Cheddar Soup Recipe

Introduction

There’s nothing quite as comforting as a bowl of broccoli cheddar soup, rich and velvety, with the perfect balance of sharp cheddar and tender broccoli. This recipe is more than just a classic; it’s an elevated take that packs flavor in every bite. Whether you’re seeking a cozy lunch or a hearty dinner, this soup delivers creamy satisfaction with an added depth that’ll have you coming back for more.

Why This Recipe Works

Ingredients for Recipe

2 tablespoons butter: Use unsalted butter to control the salt levels.
1 medium onion, diced: A sweet onion adds the right balance to the savory flavors.
2 cloves garlic, minced: Garlic is the flavor base; don’t let it brown too much as it can become bitter.
4 cups broccoli florets: Fresh broccoli is key for flavor, but frozen broccoli works well too.
2 medium carrots, peeled and chopped: These add sweetness and color to the soup.
4 cups vegetable or chicken broth: Choose a low-sodium version to control salt content.
2 cups sharp cheddar cheese, shredded: Freshly shredded cheese melts more smoothly than pre-shredded.
1 cup heavy cream: For a rich, velvety texture. You can substitute with milk for a lighter option.
Salt and pepper to taste: Always adjust the seasoning to your preference.
1 teaspoon Dijon mustard (optional): Adds a tangy kick that balances the richness of the cheese.

Step-by-Step Instructions

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant—be careful not to let the garlic brown.
2. Cook the vegetables: Add the chopped carrots and broccoli florets to the pot. Stir everything together, and cook for another 2 minutes to slightly soften the vegetables.
3. Add the broth: Pour in the broth and bring the mixture to a simmer. Cook for 15-20 minutes, until the broccoli is tender.
4. Blend (optional): For a smoother soup, use an immersion blender to purée the soup until you reach your desired consistency. You can also blend in batches using a stand blender.
5. Add cream and cheese: Reduce the heat to low and stir in the heavy cream, followed by the shredded cheddar cheese. Stir continuously until the cheese has melted completely.
6. Season: Taste the soup and add salt, pepper, and Dijon mustard if desired. Stir to combine and allow the soup to simmer on low for another 5 minutes.
7. Serve: Ladle the soup into bowls and garnish with extra shredded cheese or fresh herbs. Serve hot!

Chef’s Insight: Keep broccoli chunks. Add cheese on low heat. Season to taste.

Pro Tips & Common Mistakes to Avoid

Pre-shredded cheese contains anti-caking agents that can affect the soup’s smooth texture.

Don’t overdo the cream; it should enrich the soup, not make it too heavy.

 Let the onion cook until translucent, and don’t burn the garlic—this is the flavor foundation for the soup.

The broccoli should be tender but still vibrant in color. Overcooking makes it mushy and dull.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This broccoli cheddar soup is best served hot, topped with extra shredded cheddar or a sprinkle of crispy bacon bits. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on low heat over the stove to prevent curdling. Add a splash of milk or cream if it thickens too much. This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When reheating, gently warm it up on the stove and stir in extra cheese or cream to revive its richness.

This broccoli cheddar soup is comfort in a bowl, with layers of flavor and a creamy texture that’ll make you crave it all year round. Whether you’re cooking for your family or treating yourself to a cozy evening, this soup is the perfect choice. Try it today, and experience the next-level comfort food that will have everyone asking for seconds!