Food Diaries
Broccoli Cheddar Soup is a beloved dish that combines the wholesome goodness of broccoli with the rich, creamy texture of cheddar cheese. This creamy, delicious dip combines freshly chopped broccoli, cheddar, cream, flour and your favourite veggies. It is a timeless dish that offers comfort and satisfaction. With its rich blend of flavors and creamy texture.
Broccoli Cheddar Soup Recipe:
My husband and I love this recipe so much that’s why we always keep it extra. Once we went to a restaurant there we tried different variations of this soup and we loved it. I thought Why not try it at home and I’ve done. The soup is not only tasty but also healthy. And soup means you can make changes of your choice in it. You can serve it in different ways with different parings. The best part is, you can make dairy-free, vegan, or whatever you want. I’ve mentioned everything below. So, enjoy this delicious, creamy, easy broccoli cheddar soup without compromising the taste.
Table of Contents
Why you’ll love this soup ?
Rich, cheesy goodness: The smooth, valvety cheddar blends beautifully with tender broccoli and make your bite extra creamy. Perfect treat for chilly nights and cozy evenings.
Quick and easy: The best thing is no need to spend so much time in a kitchen and no more tools are required. This one-pot recipe is perfect for a busy weekend, and you can whip it up in under 30 minutes. It’s like icing on the cake.
Customizable and pairs well: you can experiment with different flavors by adding extra cheese, crispy bacons or cooked Turkey, shredded chicken. See some variations which I’ve mentioned below. You can perfectly paired this soup with sandwiches, salads and vegetables. So, you can called it as a comfort food.
What goes into it:
- Broccoli: Broccoli cheddar soup, the name indicates itself. It pairs beautifully with sharp and creamy cheddar cheese. I personally prefer the chunky texture of broccoli, but if you want a smooth consistency of soup, then you have to use well-blended broccoli and lightly steamed, which gives a firmer bite.
- Cheddar cheese: The choice is yours, but the sharpness of cheddar gives an ideal taste to your soup. It gives a bold, tangy, and slightly nutty taste, which balances the mild flavor of broccoli. Stop using pre-shredded; it makes your soup grainy. Always use freshly grated cheese for a smooth texture. Instead of cheddar, go with parmesan, gouda, or other cheese.
- All-purpose flour: used to create a roux. When the flour is combined with butter, it forms a smooth paste and provides a base to your soup. For a gluten-free version, you have to use gluten-free flour or cornstarch. But only used usually around 1/4 to 1/3 cup.
- Veggies: Here I’m using grated carrots and chopped onions. Want to add some more nutrients? Add your favourite veggies like cauliflower, potatoes, bell peppers, spinach, or kale. This soup is a game changer for your family in the sense of nutrients and a healthy diet.
- Chicken Broth: For a vegan option, you have to use vegetable stock. Stock adds a slightly savory, salty taste to your soup. I’ll give you a lighter and easier option! Instead of broth, use water seasoned with salt, garlic powder, onion powder, and a bay leaf. Trust me, it works like magic.
- Seasonings: How can I forget this? Your culinary world is incomplete without seasonings. I’ve used black pepper and ground nutmeg for a slightly nutty flavor and to provide heat.
How to make broccoli cheddar soup?
1) The Dutch oven works well, so melt the butter in the Dutch oven over medium heat. Add your finely chopped onions and sauté until they become translucent, and add minced garlic and cook for another minute.
2) Sprinkle the all-purpose flour and cook for a few minutes with continuous stirring. Make sure it turns light golden in color. Whisk vegetable stock or chicken broth with half-and-half or whole milk.
3) Add your freshly chopped broccoli florets and grated carrots into the flour mixture. Allow it to cook for 15-20 minutes. Or until the broccoli becomes tender. If you want a smoother texture, then use an immersion blender to puree directly into the pot.
4) Reduce the heat, stir in freshly grated sharp cheddar cheese, and season with salt, black pepper, and ground nutmeg. For an extra touch, garnish with grated cheddar cheese and fresh herbs. Your creamy, delicious broccoli cheddar soup is ready to serve.
Storing and reheating your soup:
Let the soup cool completely before storing it and pour it in an airtight container. Store your soup in the fridge for up to 4 days. If you want to store it for a longer period of time, freeze the soup in a freezer-safe container for up to 3 months. I always make this soup in advance and reheat it when I need it. Always heat on low and stir to prevent curdling.
Can I make broccoli cheddar soup with frozen broccoli?
- Yes, you can use frozen broccoli for this soup. In fact, frozen works great here, and it is convenient as well as budget-friendly. The special part is no need to thaw; you can add frozen broccoli directly into the soup; it will soften as it cooks. If your broccoli pieces are too large, you can chop them after they soften in the soup.
- This is perfect when fresh broccoli is out of season, and still you have cravings for creamy, delicious broccoli cheddar soup. Yeah! One more tip for you: add the frozen broccoli towards the end of cooking to prevent it from becoming too mushy because they require less time to cook than fresh ones, or reduce the simmering time by a few minutes. In this way, you can use frozen broccoli in your soup.
The Secret to a Rich and Flavorful Soup (Tips and Tricks)-
- Used fresh ingredients like broccoli, cheese, cream, and veggies. It prevents bitterness in your soup and gives vibrant colors, making them creamy and luscious.
- Use good-quality broth, which enhances the overall taste of your soup. A well-seasoned broth or stock is the key to perfect broccoli cheddar soup. Use homemade broth if possible instead of store-bought.
- Overcooking can make your broccoli mushy and lose its vibrant color so keep an eye on cooking temperature and time. If your prefer smooth soup, then blend it after cooking.
- When adding milk or cream, do so gradually and keep the heat low. Sudden temperature changes can cause dairy to curdle. Use whole milk or heavy cream for extra creaminess.
- Never add cheese while the soup is boiling. Remove the pot from the heat and stir in cheese gradually to prevent it from becoming stringy or separating.
Variations you must try:
1) Broccoli cheddar soup with heavy cream:
The entire process is the same; when you add cheese, add heavy cream to the soup along with it. Adding heavy cream takes this soup to the next level. Sauté your garlic and onions, pour the chicken broth and chopped broccoli, then stir in heavy cream and shredded cheddar cheese until melted and smooth. Serve this ultimate comfort soup to your special guests. This thick and cheesy soup is perfect for chilly days and can be customized with ingredients like garlic, carrots, or even bacon for extra flavor.
Many people search for easy broccoli cheddar soup, keto broccoli cheddar soup with heavy cream, and the best homemade broccoli cheese soup recipe. Whether you prefer it chunky or smooth, this restaurant-style soup pairs perfectly with crusty bread or a bread bowl.
2) Broccoli cheddar soup recipe without chicken broth:
How can I forget my vegan friends? So, this version is for you! For a broccoli cheddar soup recipe without chicken broth, simply replace chicken broth with vegetable broth or water with seasonings for a flavorful vegetarian version. This keeps the soup just as creamy, cheesy, and comforting while making it perfect for those who prefer a meatless broccoli cheese soup. Adding garlic, onion, and herbs enhances the taste without needing meat-based broth. You can also use milk or extra heavy cream for added richness. This variation is ideal for those searching for vegetarian broccoli cheddar soup, meatless broccoli cheese soup, or broccoli soup without chicken broth while keeping it just as delicious.
3) Broccoli cheddar without milk or dairy-free:
For a dairy-free broccoli cheddar soup, swap out traditional milk, heavy cream, and cheese for plant-based alternatives. Use coconut milk, cashew cream, or almond milk for a creamy texture, and replace cheddar with nutritional yeast or dairy-free cheese for a cheesy flavor. This vegan broccoli cheese soup is just as rich, flavorful, and perfect for those avoiding dairy.
Best sides to serve with broccoli cheddar soup:
Right pairs can enhance the meal. So, always choose according to your choices; here are some great options:
Breads and sandwiches—
Crusty bread
Soft pretzels
Salads and vegetables—
Caesar salad
Roasted Brussels sprouts
Crackers and pita chips
Broccoli Cheddar Soup Recipe
Equipment
- 1 Dutch Oven
Ingredients
- 4 Tbsp Unsalted Butter
- 1 Medium Onion ( Finely Chopped )
- 2 Cloves Garlic ( Minced )
- 1/4 Cup All-Purpose Flour
- 2 Cups Chicken Broth
- 2 Cups Whole Milk
- 4 Cups Fresh Broccoli Florets
- 1 Large Carrot ( Grated )
- 2 Cups Sharp Cheddar Cheese ( Freshly Grated )
- 1/2 Tsp Salt And Pepper
- Pinch Of Ground Nutmeg
Instructions
- Melt the butter in Dutch oven or large saucepan over the medium heat.
- Saute the chopped onions and garlic until it becomes translucent or cooked. Add the all purpose flour and stir continuously until it turns to light golden in color.
- Add your vegetable stock or chicken broth to make your soup thicken and whisk the whole milk.
- Gradually pour the freshly chopped broccoli and grated carrots and cook for about 20 minutes or your veggies become tender.
- Reduce the heat and stir in grated cheddar cheese and season your soup with seasonings. Garnish the broccoli cheddar soup with fresh herbs.
Frequently asked questions
1) Is broccoli cheddar soup good or bad for you?
Ans: This soup is good as well as bad for you, but depending on how it is made. Traditional recipes often used a lot of cheese, cream, and butter, making it high in calories and fat, which is unhealthy for your body, whereas, on the other hand, you can make it with less cheese or milk instead of cream and add extra veggies.
2) Why am I gassy after broccoli cheddar soup?
Ans: Broccoli has fiber and natural sugar that your stomach takes time to digest and it may create gas or bloating. The cheese and cream in the soup can also cause gas, especially if your stomach doesn’t handle dairy well. To avoid this, try eating a smaller portion, drinking water, or using dairy-free options.
3) Why won’t my cheese melt in my broccoli cheddar soup?
Ans: High heat can make cheese clumpy instead of melting smoothly. Used freshly grated cheese instead of pre-shredded because some packaged cheese has anti-caking agents that prevent melting. Choose the right type of cheese and always add the cheese slowly over low heat and stir constantly to blend smoothly.
4) How can I thicken my broccoli cheddar soup?
Ans: You can thicken your soup by adding a flour or cornstarch slurry. For natural creaminess, stir in extra cheese. Or you can also add cream cheese, heavy cream, and mashed potatoes for richness. Letting the soup simmer a little longer can also help it thicken.
5) Why is my cheese clumping in broccoli cheddar soup?
Ans: Your cheese should be clumpy because the soup is too hot, and you always used pre- shredded cheese. High heat can cause cheese to separate and become stringy instead of melting smoothly. To fix this, remove the soup from direct heat and stir in freshly grated cheese a little at a time, making sure the soup is warm but not boiling.
6) Why is broccoli soup bitter?
Ans: Broccoli cheddar soup becomes bitter if you overcook it. Always use fresh broccoli instead of the older one. Old or overripe broccoli can make the soup taste off. To avoid bitterness, cook the broccoli just until tender and balance the flavors with cream, cheese, and a pinch of sugar. For an extra touch, you have to add a little bit of lemon juice or a splash of milk.
