Easy Broccoli Cheddar Cheese Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
2 tbsp unsalted butter: for sautéing the aromatics.
1 small onion, finely diced: yellow or sweet, caramelizes beautifully.
2 garlic cloves, minced: fresh is key, no jarred stuff.
2 tbsp all-purpose flour: for roux; skip if gluten-free.
2 cups vegetable broth: low sodium preferred.
2 cups whole milk: for creaminess without heaviness.
1 cup heavy cream: optional, but it elevates the soup.
3 cups broccoli florets: cut small for faster, even cooking.
1 ½ cups sharp cheddar cheese, shredded: shred your own for best melt.
¼ cup parmesan cheese, grated: umami booster.
Salt & freshly cracked black pepper to taste
Pinch of paprika or cayenne (optional): for gentle heat and color.
Step-by-Step Instructions
- Sauté the aromatics: In a large heavy-bottomed pot over medium heat, melt the butter. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and stir until fragrant (about 30 seconds).
- Make a light roux (optional): Stir in the flour and cook for 1–2 minutes, stirring constantly, until golden and nutty. This step thickens your soup base.
- Add liquids and simmer: Gradually whisk in the vegetable broth, milk, and cream (if using). Stir constantly to avoid lumps. Bring to a gentle simmer.
- Add broccoli: Add the chopped broccoli and simmer uncovered for 10–12 minutes, or until tender but not mushy.
- Blend or keep chunky: Use an immersion blender to puree the soup partially or fully, depending on your texture preference. Or leave it rustic and chunky.
- Add cheese off-heat: Turn off the heat and slowly stir in cheddar and parmesan. Mix until completely melted and silky smooth.
- Taste & finish: Season with salt, pepper, and paprika/cayenne. Serve hot with crusty bread or a grilled cheese on the side.
Chef’s Insight: Don’t let the garlic brown—it’ll turn bitter and overpower the cheese.
Pro Tips & Common Mistakes to Avoid
Grate your cheese fresh: Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Steam broccoli separately if needed: To maintain vibrant green color.
Don’t boil after adding cheese: This breaks the emulsion and creates gritty soup.
Avoid skim milk: It’ll make the soup thin and lifeless.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Whether you’re ladling this into soup mugs on a cozy night or prepping ahead for weekday lunches, this soup holds beautifully. Store in the fridge for up to 4 days. Reheat gently over low heat—add a bit of milk or broth if it thickens. It also freezes well for up to 2 months in airtight containers.
Easy Broccoli Cheddar Cheese Soup Recipe
Ingredients
- 2 tbsp Unsalted butter
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 2 tbsp All-purpose flour
- 4 cups Vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 cups Broccoli florets
- 1½ cups Sharp cheddar cheese
- ¼ cup Parmesan cheese
- To taste Salt
- To taste Black pepper
- Pinch Paprika or cayenne
Instructions
- Sauté the aromatics: In a large heavy-bottomed pot over medium heat, melt the butter. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and stir until fragrant (about 30 seconds).
- Make a light roux (optional): Stir in the flour and cook for 1–2 minutes, stirring constantly, until golden and nutty. This step thickens your soup base.
- Add liquids and simmer: Gradually whisk in the vegetable broth, milk, and cream (if using). Stir constantly to avoid lumps. Bring to a gentle simmer.
- Add broccoli: Add the chopped broccoli and simmer uncovered for 10–12 minutes, or until tender but not mushy.
- Blend or keep chunky: Use an immersion blender to puree the soup partially or fully, depending on your texture preference. Or leave it rustic and chunky.
- Add cheese off-heat: Turn off the heat and slowly stir in cheddar and parmesan. Mix until completely melted and silky smooth.
- Taste & finish: Season with salt, pepper, and paprika/cayenne. Serve hot with crusty bread or a grilled cheese on the side.
Notes
- Texture is Key: Think beyond just blending—let the broccoli tell two stories: one softened into the broth for richness, the other gently intact for bite and balance.
- Heat with Intention: Sauté your base low and patient; onions and garlic unlock real depth only when they’re allowed to bloom, not brown.
- Cheese is Temperature Sensitive: Melt it off-heat, and stir it in with care. Harsh heat will break its grace, but slow stirring brings that silky melt you crave.
- Flavor Building Happens in Layers: From broth to cream to cheese, each step is a chance to enhance—not overpower. Let each ingredient breathe.
- Elevate with Contrast: A final crack of black pepper, a swirl of cream, or a sprinkle of nutmeg before serving adds contrast, clarity, and character to the bowl.
FAQs
This isn’t just a quick weekday fix—it’s your golden ticket to mastering the kind of soup that tastes like it simmered for hours, yet comes together in under 30 minutes. Whether you’re feeding picky eaters, craving a comforting bowl after a long day, or impressing guests with a cozy starter, this Easy Broccoli Cheddar Cheese Soup never disappoints.
