Hey friend! Today, we’re diving into a bowl of pure comfort—Broccoli Cheddar Soup. This is the kind of recipe that warms you from the inside out, perfect for chilly nights or whenever you need a little edible hug. It’s a true classic, but I’ve added a few tweaks from my chef days to elevate it. Think rich, creamy, cheesy goodness, with tender broccoli in every bite. Ready to fall in love with soup again?
If you’re craving comfort in a bowl, this Broccoli Cheddar Soup is your new best friend!
### Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes—perfect for weeknights!
- Simple Ingredients: No fancy grocery runs required; you probably have most of the ingredients already.
- Cozy and Cheesy: Wholesome flavors with the magical combo of broccoli and cheddar.
- Customizable: You can make it vegetarian, lighter, or extra indulgent depending on your mood!
### Ingredients Breakdown
**Essentials:**
- Broccoli: Fresh or frozen both work! For fresh, pick a head with tight, green florets.
- Cheddar Cheese: Sharp cheddar is the way to go for deep, cheesy flavor. Grate it yourself—it melts better!
- Butter and Flour: These form the base of a roux for that creamy, thick texture.
- Vegetable or Chicken Broth: Adds depth without overpowering the broccoli and cheese.
- Heavy Cream: For ultimate creaminess. You can swap in half-and-half for a lighter option.
- Onion and Garlic: The flavor foundation—don’t skip these!
- Spices: A pinch of nutmeg adds a surprising warmth that complements the cheese.
**Pro Tips:**
- Don’t skimp on seasoning: Cheese and broccoli shine with enough salt and pepper, so taste as you go.
- If you prefer a thicker soup, let it simmer longer or add a touch more flour in the roux.
### Step-by-Step Instructions
- Prep Your Ingredients: Chop the broccoli into bite-sized florets and finely dice the onion and garlic.
- Make the Roux: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook another 30 seconds. Sprinkle in the flour and whisk continuously for 1-2 minutes to cook out the raw flavor.
- Add the Broth: Slowly whisk in the broth, breaking up any lumps of flour. Bring it to a simmer, stirring occasionally, until it starts to thicken.
- Cook the Broccoli: Add the broccoli florets and cover the pot. Simmer for 8–10 minutes, or until the broccoli is tender.
- Add the Cream & Cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar, one handful at a time, stirring until melted and smooth.
- Blend (Optional): For a smooth soup, use an immersion blender for a few pulses, or leave it chunky—entirely up to you!
- Finish and Serve: Add a dash of nutmeg, salt, and pepper to taste. Ladle into bowls and garnish with extra cheddar or croutons if you’re feeling fancy.
### Chef’s Tips and Tricks
- Reheating: Gently warm leftovers on the stove over low heat, stirring often. Avoid high heat—it can cause the cheese to separate.
- Perfect Texture: Avoid overcooking the broccoli; tender-crisp florets are ideal.
### Recipe Variations and Serving Suggestions
- Making it Vegetarian: Use vegetable broth and make sure your cheese is vegetarian-friendly.
- Add a Protein Boost: Stir in cooked chicken or crispy bacon bits for extra heartiness.
- Serving Ideas: Pair with crusty bread or a side salad for a full meal. For a fun twist, try serving it in a bread bowl!
### FAQs
- How long can I store it? Keep it in the fridge for up to 3-4 days in an airtight container.
- Can I freeze this soup? Yes, but the texture may change slightly due to the cream. Reheat gently and stir to recombine.
- What cheese works best? Sharp cheddar is ideal for flavor, but mild cheddar or a mix of cheeses like Gruyère can also work beautifully.
### Broccoli Cheddar Soup Recipe Card
Broccoli Cheddar Soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4-6
Ingredients:
- 1 head of broccoli (about 4 cups florets)
- 2 cups shredded sharp cheddar cheese
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
Instructions:
- Prep the broccoli, onion, and garlic.
- Melt butter in a pot, sauté onion, and cook garlic for 30 seconds. Add flour and whisk to make a roux.
- Slowly whisk in broth and simmer until thickened.
- Add broccoli and simmer until tender, about 10 minutes.
- Stir in heavy cream and shredded cheddar cheese until smooth.
- Season with nutmeg, salt, and pepper. Serve warm.
If you give this Broccoli Cheddar Soup a try, I’d love to hear how it turned out for you! Feel free to leave a comment below or share your delicious creation on social media with the hashtag #TheKitchensAid. Happy cooking, and cheers to cozy nights!
