Creamy Broccoli and Cheddar Soup: A Cozy, Comforting Bowl for Cold Nights

Creamy Broccoli & Cheddar Soup is a comforting and flavorful dish that combines the goodness of fresh broccoli with the rich taste of melted cheddar cheese. This soup is perfect for chilly days and makes for an easy weeknight meal or a warm starter for special occasions.

Why Make This Recipe

This creamy soup is not only delicious but also a great way to pack in some vegetables. It’s a wholesome meal that can be made quickly, and it’s ideal for all ages. Plus, it’s versatile—you can add different toppings or adjust the cheese for your favorite flavor.

How to Make Creamy Broccoli & Cheddar Soup

Making Creamy Broccoli & Cheddar Soup is straightforward. Just follow these simple steps to create a hearty bowl of goodness.

Ingredients:

• 2 tablespoons Butter (or substitute with olive oil)
• 1 tablespoon Olive Oil (or vegetable oil)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (fresh, minced)
• 1/4 cup All-Purpose Flour (or gluten-free flour)
• 4 cups Chicken or Vegetable Broth (low-sodium preferred)
• 1 cup Milk (whole or 2% or plant-based)
• 1/2 cup Heavy Cream (optional)
• 4 cups Fresh Broccoli Florets (chopped small)
• 1 medium Carrot (shredded)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (to taste)
• 1/2 teaspoon Paprika (to taste)
• 2 cups Sharp Cheddar Cheese (freshly shredded)
• 1 cup Mozzarella Cheese (optional)
• 1 cup Croutons (or extra cheese)

Directions:

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in the flour to create a roux, and cook for 2 minutes stirring constantly.
5. Slowly pour in the broth while whisking to avoid lumps.
6. Bring the mixture to a simmer and cook for about 5 minutes.
7. Add broccoli florets and shredded carrot. Cook until the broccoli is tender, about 10 minutes.
8. Stir in the milk and heavy cream if using.
9. Add salt, pepper, paprika, and both cheeses. Stir until the cheese is melted and the soup is creamy.
10. Adjust seasoning as needed, then serve hot.

How to Serve Creamy Broccoli & Cheddar Soup

Serve your soup hot in bowls. You can top it with croutons, extra cheese, or even a sprinkle of paprika for color. Pair it with crusty bread for a complete meal.

How to Store Creamy Broccoli & Cheddar Soup

To store, let the soup cool completely. Transfer it to an airtight container and refrigerate. It will last for up to 3-5 days. You can also freeze it for up to 3 months. Just ensure to leave some space in the container as the soup will expand when frozen.

Tips to Make Creamy Broccoli & Cheddar Soup

• For a thicker soup, blend a portion of the broccoli before adding the cheese.
• Use freshly grated cheese for the best melt and flavor.
• Experiment with different cheeses like Gouda or Monterey Jack for a unique taste.

Variation

For a more protein-packed soup, add cooked chicken or beans. You can also make it vegan by using plant-based milk and omitting the cream and cheese, or substituting with nut-based cheese.

FAQs

Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Add it during the last 5 minutes of cooking since it cooks faster.

Is it possible to make this soup gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.

Can I prepare this soup in advance?
Yes, this soup reheats very well. Just store it in the fridge or freezer, and heat it gently on the stove or in the microwave before serving.

Creamy Broccoli & Cheddar Soup

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• Author: angela
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful soup made with fresh broccoli and melted cheddar cheese, perfect for chilly days.

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Ingredients

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• 2 tablespoons Butter (or substitute with olive oil)
• 1 tablespoon Olive Oil (or vegetable oil)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (fresh, minced)
• 1/4 cup All-Purpose Flour (or gluten-free flour)
• 4 cups Chicken or Vegetable Broth (low-sodium preferred)
• 1 cup Milk (whole or 2% or plant-based)
• 1/2 cup Heavy Cream (optional)
• 4 cups Fresh Broccoli Florets (chopped small)
• 1 medium Carrot (shredded)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (to taste)
• 1/2 teaspoon Paprika (to taste)
• 2 cups Sharp Cheddar Cheese (freshly shredded)
• 1 cup Mozzarella Cheese (optional)
• 1 cup Croutons (or extra cheese)

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Instructions

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in the flour to create a roux, and cook for 2 minutes stirring constantly.
5. Slowly pour in the broth while whisking to avoid lumps.
6. Bring the mixture to a simmer and cook for about 5 minutes.
7. Add broccoli florets and shredded carrot. Cook until the broccoli is tender, about 10 minutes.
8. Stir in the milk and heavy cream if using.
9. Add salt, pepper, paprika, and both cheeses. Stir until the cheese is melted and the soup is creamy.
10. Adjust seasoning as needed, then serve hot.

Notes

For a thicker soup, blend a portion of the broccoli before adding the cheese. Use freshly grated cheese for the best melt and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 60mg