Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 1 cup shredded cheddar cheese; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 cup heavy cream; 2 tablespoons butter; Salt and pepper to taste; 1 teaspoon paprika; 1/2 teaspoon nutmeg

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Why make this recipe

Broccoli Cheddar Soup is a comforting dish that warms you up on chilly days. This creamy soup is not only delicious but also packed with nutrients from broccoli. Making it at home allows you to control the ingredients, making for a healthier option compared to store-bought versions. Plus, it’s simple to prepare, making it great for weeknight dinners or meal prep.

How to make Broccoli Cheddar Soup

Ingredients:

2 cups broccoli florets
1 cup shredded cheddar cheese
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon nutmeg

Directions:

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the broccoli florets and broth. Bring to a boil, then reduce to a simmer and cook until the broccoli is tender, about 10-15 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Stir in the heavy cream, shredded cheddar cheese, paprika, nutmeg, salt, and pepper. Heat until the cheese is melted and the soup is creamy.
Serve hot and enjoy!

How to serve Broccoli Cheddar Soup

Serve Broccoli Cheddar Soup hot, in bowls. You can top it with extra shredded cheese or a sprinkle of paprika for added flavor. Pair it with crusty bread or a fresh salad for a complete meal.

How to store Broccoli Cheddar Soup

Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to three days. You can also freeze it for up to three months. Remember to thaw it in the fridge overnight before reheating.

Tips to make Broccoli Cheddar Soup

For extra texture, reserve some cooked broccoli florets and add them back to the soup once blended.
Use a mix of cheeses like Gruyère or Monterey Jack along with cheddar for a more complex flavor.
Adjust the thickness by adding more or less broth based on your preference.

Variation

You can add cooked diced potatoes for a heartier soup. For a spice kick, add a pinch of cayenne pepper or red pepper flakes. If you like, try substituting cauliflower for half the broccoli for a different taste.

FAQs

Can I make this soup dairy-free?
Yes! Use coconut cream or a dairy-free cream substitute instead of heavy cream and nutritional yeast for a cheesy flavor.

How can I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) while cooking, or blend more of the broccoli.

Can I use frozen broccoli?
Yes, frozen broccoli works well too! Just follow the same cooking times, as it may cook a bit faster than fresh broccoli.

Broccoli Cheddar Soup

Author: lu-ann
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A creamy and comforting broccoli cheddar soup that’s easy to make and packed with nutrients.

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the broccoli florets and broth. Bring to a boil, then reduce to a simmer and cook until the broccoli is tender, about 10-15 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Stir in the heavy cream, shredded cheddar cheese, paprika, nutmeg, salt, and pepper. Heat until the cheese is melted and the soup is creamy.
Serve hot and enjoy!