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To make this creamy and tasty broccoli cheddar soup, you need: - 4 cups broccoli florets - 1 cup chopped onions - 2 cloves garlic, minced - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 4 cups vegetable broth - 1 cup milk - 2 cups shredded sharp cheddar cheese - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon nutmeg - Optional: Croutons for garnish If you don’t have an ingredient, here are some easy swaps: - Use chicken broth instead of vegetable broth for a richer flavor. - Almond milk works well if you want a dairy-free option. - Swap cheddar cheese for Gruyère or Monterey Jack for a unique taste. - You can replace flour with cornstarch for a gluten-free version. This soup is not just delicious, but also gives you good nutrients. - Calories: About 350 per serving - Protein: 15 grams - Fat: 22 grams - Carbs: 30 grams - Fiber: 3 grams This soup gives a nice balance of comfort and nutrition. Enjoy every spoonful! {{ingredient_image_1}} Start by melting 4 tablespoons of unsalted butter in a large pot over medium heat. Add 1 cup of chopped onions and 2 cloves of minced garlic. Sauté this mix for about 5 minutes. When the onions look clear, it's time to add your 4 cups of broccoli florets. Cook for another 5 minutes while stirring. This step helps to build flavor and softens the broccoli. Next, sprinkle 1/4 cup of all-purpose flour over the broccoli mix. Stir it in well for about 2 minutes to cook out the raw flour taste. Slowly pour in 4 cups of vegetable broth while stirring to keep lumps away. Bring the soup to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes. You want the broccoli to be tender. Now comes the fun part! Use an immersion blender to blend the soup to your liking. If you like chunks, blend only half the soup. This will give you a nice mix of creamy and chunky textures. After blending, stir in 1 cup of milk and 2 cups of shredded sharp cheddar cheese. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Cook the soup on low heat for about 5 more minutes, until the cheese melts and the soup warms up. Taste it and adjust the seasoning if needed. When you're ready to serve, ladle the soup into deep bowls. For a nice touch, sprinkle some croutons and extra cheese on top. Enjoy your creamy and flavorful broccoli cheddar soup! To get that silky texture, blend the soup well. I love using an immersion blender. It lets me control the texture. If you want it chunkier, blend just half. After blending, add milk slowly. This helps keep it smooth. Don’t forget to stir in the cheese until it melts. This is key for a creamy finish. Sharp cheddar is my go-to for this soup. It gives a bold taste. You can also try Gruyère for a nutty twist. If you want a milder flavor, use mild cheddar. Mixing cheeses adds depth. Just remember to shred the cheese yourself. Pre-shredded cheese often contains additives that can affect meltability. Watch the heat while cooking. Too high, and the milk can curdle. Ensure the butter is melted before adding flour. This helps avoid lumps. When adding vegetable broth, pour it slowly while stirring. This keeps your soup smooth. Lastly, taste and adjust the seasoning. A little extra salt or pepper can make a big difference. Pro Tips Fresh Broccoli Preference: For the best flavor and texture, use fresh broccoli instead of frozen. Fresh florets will give the soup a vibrant color and crunch. Cheese Variations: Experiment with different types of cheese like Gruyère or Monterey Jack for unique flavor profiles. Just make sure to choose cheeses that melt well. Thickness Control: If you prefer a thicker soup, add more flour when sautéing the onions and garlic. Alternatively, blend less of the mixture for a chunkier texture. Seasonal Add-ins: Consider adding seasonal vegetables like carrots or spinach for extra nutrients and flavor. Just be sure to adjust cooking times accordingly. {{image_2}} Want to boost the flavor of your broccoli cheddar soup? Adding protein is a great way. You can cook diced chicken or crispy bacon and stir it in. Chicken adds a nice, mild taste. Bacon brings a savory crunch. Cook the chicken in the pot before adding the onions. If you use bacon, cook it first and then use the fat to sauté your onions. This will enhance the soup's flavor. If you want a vegan version, swap the milk and cheese with plant-based options. Use almond milk or oat milk instead of regular milk. For cheese, try a vegan cheddar or nutritional yeast. This will give you that cheesy flavor without dairy. You can also use vegetable broth to keep it vegan-friendly. Make sure to check labels for hidden dairy ingredients. You can make your soup even healthier by adding more veggies. Carrots, spinach, or even cauliflower work well. Chop them small and add them when you add the broccoli. This way, they cook evenly. You can sneak in extra nutrients without changing the taste much. Remember, the more colors on your plate, the better for your health! After you make broccoli cheddar soup, let it cool first. Put it in a tight container. The soup stays fresh in the fridge for about three days. When you are ready to eat, check for any signs of spoilage. If it looks or smells off, toss it out. You can freeze broccoli cheddar soup, too. Cool it completely before you freeze it. Use a freezer-safe container, leaving some space at the top. This soup can last in the freezer for up to three months. When you are ready to eat, just thaw it in the fridge overnight. Reheat the soup on the stove over low heat. Stir it often to keep it from sticking. If the soup is too thick, add a splash of milk or broth. You can also use a microwave. Heat it in short bursts, stirring in between. Make sure it’s hot all the way through before you eat. Yes, you can use frozen broccoli. It saves time and works well in soup. Just add it directly to the pot when you cook the onions and garlic. The soup will taste great, and frozen broccoli is just as healthy. To thicken the soup, add more flour. Mix one tablespoon of flour with a little water, then stir it into the soup. Let it simmer for a few minutes. You can also blend in more broccoli for extra thickness. Broccoli cheddar soup pairs nicely with many foods. You can serve it with crusty bread or a fresh salad. Grilled cheese sandwiches are a favorite choice too. For a fun touch, top with crunchy croutons or extra cheese! This blog post covered all you need for a great broccoli cheddar soup. We discussed ingredients, easy steps, and tips for perfect creaminess. You learned how to store leftovers and ways to vary the recipe too. Keep experimenting and adjusting based on what you like. Remember, the best soup is the one made with your favorite flavors and ingredients. Enjoy your cooking adventure!

Broccoli Cheddar Delight

A creamy and cheesy soup featuring fresh broccoli and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups broccoli florets
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1 quarter cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon nutmeg
  • 1 serving croutons for garnish (optional)

Instructions
 

  • In a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic, and sauté until the onions become translucent (about 5 minutes).
  • Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally.
  • Sprinkle the flour over the broccoli mixture, stirring continuously to combine, and cook for about 2 minutes.
  • Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a boil.
  • Once boiling, lower the heat and let it simmer for about 10 minutes, or until the broccoli is tender.
  • Using an immersion blender, carefully blend the soup to your desired creaminess. If you prefer a chunkier texture, blend only half the mixture.
  • Stir in the milk, cheddar cheese, salt, pepper, and nutmeg. Cook on low heat until the cheese is melted and the soup is heated through, about 5 more minutes.
  • Adjust seasoning as needed and serve hot.

Notes

Ladle the soup into deep bowls, and sprinkle with croutons and extra cheese on top for a delightful finish.
Keyword broccoli, cheddar, soup, vegetarian