Few things are as comforting as a warm, hearty bowl of soup, and broccoli cheddar soup is a classic favorite for good reason. This soup brings together fresh broccoli and creamy cheddar cheese in a rich, velvety broth that’s perfect for chilly days or any time you crave a little bit of indulgence. In this article, we’ll cover everything you need to know about making the perfect broccoli cheddar soup, from ingredient selection to tips for creating a soup with an ideal texture and flavor. Let’s dive into this bowl of creamy goodness!
Why Broccoli Cheddar Soup?
Broccoli cheddar soup is beloved for its balance of flavors. The natural earthiness of broccoli pairs beautifully with the rich, sharp taste of cheddar cheese, creating a soup that’s both comforting and deeply satisfying. It’s nutritious, too—packed with fiber, vitamins C and K, and calcium, which makes it a balanced meal that feels like a treat.
Whether you’re a seasoned home cook or new to the kitchen, making this soup is straightforward and rewarding. Plus, it’s a versatile dish. You can enjoy it as a starter, as a main course with crusty bread, or even as a dip for fresh veggies.
Ingredients You’ll Need
For a truly delicious broccoli cheddar soup, you’ll want to use high-quality ingredients. Here’s what you’ll need:
Main Ingredients
- Broccoli: About 4 cups of fresh broccoli florets (or one large head of broccoli). You can also include some chopped stems if they’re tender.
- Cheddar Cheese: 1 ½ to 2 cups of sharp cheddar cheese, shredded. Sharp cheddar brings the best flavor, but you can experiment with medium or mild cheddar if you prefer a milder taste.
- Carrots: 1 or 2 large carrots, grated or finely chopped, for a touch of sweetness and color.
- Onion: 1 medium onion, finely diced, to add depth to the soup base.
Soup Base Ingredients
- Butter: 2 to 3 tablespoons, for sautéing the vegetables and adding richness.
- Flour: 2 to 3 tablespoons, to thicken the soup. All-purpose flour works best.
- Milk and/or Cream: About 2 cups of milk and 1 cup of heavy cream, or adjust according to how creamy you want your soup.
- Chicken or Vegetable Broth: 3 to 4 cups, to form the soup base. Vegetable broth makes the soup vegetarian, while chicken broth adds a little more flavor.
- Garlic: 2 to 3 cloves, minced, for extra aromatic flavor.
Seasonings
- Salt and Pepper: To taste. Adjust according to the saltiness of your broth and cheese.
- Nutmeg: Just a pinch, to enhance the creaminess and add warmth (optional).
- Cayenne Pepper or Paprika: For a hint of heat and depth (optional).
Step-by-Step Instructions for Making Broccoli Cheddar Soup
Step 1: Prep the Vegetables
Start by washing and chopping the broccoli into small florets. If you’re using the stems, peel and chop them finely. Grate the carrots or chop them into fine pieces. Dice the onion and mince the garlic cloves. Having all ingredients prepped before you start cooking makes the process smoother.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, until it becomes translucent. Next, add the garlic and cook for another minute until fragrant. Toss in the carrots and sauté them for an additional 2–3 minutes. This builds flavor and softens the vegetables.
Step 3: Make the Roux
Sprinkle the flour over the sautéed vegetables and stir constantly for about 1–2 minutes. This is known as making a roux, which will thicken the soup. The flour should start to smell nutty and turn a light golden color. Be careful not to let it burn.
Step 4: Add the Broth and Simmer
Gradually add the broth to the pot while stirring, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5–10 minutes, allowing the flavors to meld.
Step 5: Add Broccoli and Simmer Again
Now, add the broccoli florets (and stems, if using) to the pot. Cover and let the soup simmer for another 10–15 minutes, or until the broccoli is tender. The broccoli should be cooked through but still vibrant green.
Step 6: Blend the Soup (Optional)
For a smoother texture, use an immersion blender to puree part of the soup right in the pot. Alternatively, transfer some of the soup to a blender, puree until smooth, and return it to the pot. If you prefer a chunkier soup, you can skip this step.
Step 7: Add Milk, Cream, and Cheese
Lower the heat and add the milk and cream, stirring to combine. Be careful not to let the soup boil after adding the dairy, as it can cause the soup to curdle. Gradually add the shredded cheddar cheese a handful at a time, stirring after each addition until the cheese melts completely. This will give your soup its signature creamy, cheesy texture.
Step 8: Season and Serve
Taste the soup and add salt, pepper, and nutmeg, if desired. A dash of cayenne or paprika can also be added for a little kick. Serve your broccoli cheddar soup hot, garnished with extra shredded cheese or a sprinkle of paprika for color. Pair with crusty bread or garlic toast for a truly satisfying meal.
Tips for Perfect Broccoli Cheddar Soup
- Choose Good-Quality Cheese: The cheese is a star ingredient, so choose a high-quality, sharp cheddar for the best flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent it from melting smoothly.
- Mind the Texture: If you like a chunky soup, avoid blending, but if you prefer it smooth, feel free to puree all of it. For a balance, blend half and leave some broccoli pieces intact.
- Avoid Boiling After Adding Dairy: High heat can cause milk or cream to separate, resulting in a grainy texture. Once you add dairy, keep the soup over low heat and avoid boiling.
- Experiment with Add-Ins: A dash of Dijon mustard can add a subtle tang, or a sprinkle of Parmesan can enhance the cheesy depth.
- Make It Lighter: Substitute half-and-half for heavy cream or use more milk for a lighter version. You can also skip the flour roux and thicken the soup with a potato or cauliflower puree for a healthier option.
- Store and Reheat Properly: Broccoli cheddar soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the dairy from separating.
Variations on Broccoli Cheddar Soup
- Loaded Broccoli Cheddar Soup: Add crispy bacon bits, a dollop of sour cream, or chopped chives on top for an extra indulgent version.
- Vegan Broccoli Cheddar Soup: Substitute coconut milk or cashew cream for dairy, and use nutritional yeast in place of cheddar for a creamy, cheesy flavor.
- Spicy Broccoli Cheddar Soup: Incorporate diced jalapeños or a splash of hot sauce to bring some heat to the soup.
Nutrition Information
A bowl of homemade broccoli cheddar soup can be a nutritious choice. Broccoli is packed with fiber, vitamins, and minerals, while cheddar cheese provides calcium and protein. While it is a rich soup, using high-quality ingredients and balancing the dairy with broth can make it a wholesome meal. To lighten it further, reduce the cheese and cream, or use a lower-fat milk alternative.
Conclusion
Broccoli cheddar soup is a deliciously cozy meal that can be enjoyed all year round. It’s versatile enough to be a starter, side, or main course and can be customized to suit your dietary needs and taste preferences. With the right ingredients and a few simple steps, you can create a creamy, cheesy, and heartwarming bowl of soup that the whole family will love.
Whether you’re making it for a weeknight dinner or preparing a big batch for meal prep, this recipe is sure to become a favorite. So grab your ingredients, and let the rich, savory aroma of homemade broccoli cheddar soup fill your kitchen. Enjoy!