Broccoli Cheddar Soup

why make this recipe

This Broccoli Cheddar Soup is warm and creamy. It cooks fast and uses simple ingredients. If you like thick, cheesy soup, you will enjoy this. For another hearty soup idea, try this loaded baked potato soup recipe.

introduction

This soup mixes broccoli and sharp cheddar in a rich base. It feels cozy and fills you up. The recipe uses common pantry items and takes about 30 minutes to make. If you like creamy vegetable soups, also see this butter bean soup for a different flavor.

how to make Broccoli Cheddar Soup

Follow steps below and work in simple order. Cook onions and garlic first, then add broccoli and broth. Blend until smooth and add cream and cheese last. For another creamy soup idea that uses similar steps, look at this loaded baked potato soup guide.

Ingredients :

• 2 cups fresh broccoli florets
• 1 cup sharp cheddar cheese, grated
• 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
• Optional: Crusty bread for serving

Directions :

1. In a large pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until onions are translucent.
2. Add broccoli florets and broth, bring to a boil, then reduce heat and simmer for about 15 minutes until broccoli is tender.
3. Blend the mixture until smooth using an immersion blender or by transferring to a blender.
4. Return the blended soup to the pot, stir in heavy cream and grated cheddar cheese, and mix well.
5. Season with salt and pepper to taste.
6. Serve hot with crusty bread.
   
   

how to serve Broccoli Cheddar Soup

Ladle soup into bowls while hot. Top with extra grated cheddar if you like. Serve with crusty bread or a simple green salad. The bread soaks up the creamy soup and makes the meal filling.

how to store Broccoli Cheddar Soup

Cool the soup to room temperature. Put it in an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stove over low heat and stir often. Do not boil after adding cream and cheese; heat slowly to keep the texture smooth.

tips to make Broccoli Cheddar Soup

• Use sharp cheddar for stronger taste. Mild cheddar makes it less bold.
• Chop broccoli small so it cooks fast and blends smooth.
• Add cheese off the heat so it melts without clumping.
• For a thinner soup, add a little more broth when reheating.
• For a richer soup, use half-and-half instead of heavy cream.

variation (if any)

• Add cooked bacon bits on top for smoky flavor.
• Stir in a pinch of nutmeg for warmth.
• Use cauliflower with broccoli for a milder taste.
• Make it vegetarian by using vegetable broth.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Use the same amount and cook until tender. You may need a minute more.

Q: Can I make this dairy-free?
A: Use dairy-free cream and a vegan cheese to keep a similar texture and taste.

Q: Can I freeze the soup?
A: You can freeze it, but the texture may change because of the cream. Freeze before adding cream and cheese for best results, then add them when reheating.

Q: How do I avoid grainy cheese?
A: Grate cheese fresh and stir it in off the heat. Low-quality pre-shredded cheese can clump due to additives.

Conclusion

This Broccoli Cheddar Soup is simple, creamy, and fast to make. If you want a Panera-style version for comparison, see this Panera-style broccoli cheddar soup recipe for more notes and tips.

Broccoli Cheddar Soup

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm and creamy broccoli cheddar soup that mixes fresh broccoli and sharp cheddar in a rich base. This easy recipe is perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 2 cups fresh broccoli florets
• 1 cup sharp cheddar cheese, grated
• 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
• Optional: Crusty bread for serving

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Instructions

1. In a large pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until onions are translucent.
2. Add broccoli florets and broth, bring to a boil, then reduce heat and simmer for about 15 minutes until broccoli is tender.
3. Blend the mixture until smooth using an immersion blender or by transferring to a blender.
4. Return the blended soup to the pot, stir in heavy cream and grated cheddar cheese, and mix well.
5. Season with salt and pepper to taste.
6. Serve hot with crusty bread.

Notes

For a thinner soup, add a little more broth when reheating. Use sharp cheddar for a stronger taste; add cooked bacon bits or a pinch of nutmeg for variations.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 70mg

Keywords: broccoli, cheese, soup, creamy, quick