This Cheesy Broccoli Cheddar Soup is a warm, creamy delight perfect for chilly days. It’s loaded with tender broccoli and rich cheddar cheese, making it super comforting.
Honestly, nothing beats giving it a good stir and enjoying that cheesy goodness. I like to pair it with some crusty bread for a cozy meal. Yum!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are the star of this soup. If you’re in a pinch, frozen broccoli works just as well. Just remember to adjust the cooking time slightly since frozen tends to cook faster than fresh.
Cheddar Cheese: Sharp cheddar gives the best flavor, but you can mix in other cheeses like Monterey Jack or Gruyère for a different twist. If you’re avoiding dairy, try using vegan cheese or nutritional yeast for a cheesy flavor without dairy.
Milk or Half-and-Half: For a lighter version, feel free to use low-fat milk instead. If you’re looking for a dairy-free option, oat milk or almond milk can work, though they may alter the taste slightly.
Onion and Garlic: These add great depth of flavor. You can swap the onion for shallots or leeks, and garlic powder can stand in if you don’t have fresh garlic on hand.
How Do You Make a Roux Correctly?
Making a roux is essential for thickening your soup. Here’s how to do it right:
- Start by melting the butter in your pot over medium heat.
- Add finely chopped onion and let it cook until soft and translucent, about 4-5 minutes.
- Add the minced garlic and stir for about 1 minute. Be careful not to burn it!
- Sprinkle the flour into the pot and stir it continuously for about 2 minutes. This helps cook off the raw flour taste.
- Now, you’re ready to whisk in your broth slowly. This will help dissolve the roux and prevent lumps.
Keeping an eye on it and stirring helps create that smooth base for your delicious cheesy soup!
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 cups sharp cheddar cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Pinch of cayenne pepper (optional, for a little heat)
- 1/2 cup finely chopped carrots (optional for extra flavor and color)
How Much Time Will You Need?
This delicious soup can be ready in about 30 minutes! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. It’s a quick and satisfying meal, perfect for busy days!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and cook until it turns translucent, around 4-5 minutes. Add the minced garlic and sauté for another minute until it smells amazing!
2. Make the Roux:
Stir in the flour to create a roux. Keep stirring for about 2 minutes to cook off the raw flour taste and avoid lumps. This is important for getting that creamy texture later!
3. Add the Broth:
Slowly whisk in the chicken or vegetable broth, making sure to dissolve the roux completely. Bring this mixture to a gentle simmer and let it cook until it thickens slightly, about 5-7 minutes.
4. Stir in the Milk:
Add the milk or half-and-half gradually to the pot, stirring continuously until fully combined and warmed through. Be careful not to let it boil after adding the milk!
5. Add Broccoli and Carrots:
Now it’s time to add the broccoli florets and the chopped carrots if you’re using them. Let everything simmer gently until the broccoli is tender but still bright green, about 8-10 minutes. You want it to stay vibrant!
6. Cheese It Up:
Lower the heat and slowly stir in the shredded cheddar cheese until it melts and becomes smooth. Season with salt, black pepper, smoked paprika, and cayenne pepper if you like a bit of heat. Taste and adjust the seasoning as needed!
7. Optional Creaminess:
If you enjoy a creamier soup, you can use an immersion blender to blend a portion of the soup while leaving some chunky bits for texture. Just blend to your desired consistency!
8. Serve It Up:
Serve the soup hot, garnished with extra shredded cheese or a sprinkle of fresh herbs like chives or parsley for a pop of color. Enjoy every spoonful!
This rich and creamy cheesy broccoli cheddar soup is comfort food at its finest! Pair it with some crusty bread or a warm sandwich for a delightful meal. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a great time-saver and will work perfectly in this recipe. Just add it directly to the pot without thawing, but keep an eye on the cooking time, as it may cook a bit quicker than fresh broccoli.
What Can I Substitute for Cheddar Cheese?
If you’re looking for alternatives, you can use other types of cheese like Monterey Jack, Gruyère, or even a blend of your favorites! For a dairy-free option, consider using vegan cheese or nutritional yeast for a cheesy flavor without dairy.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the soup thickens too much during storage, you can add a splash of milk to loosen it up.
Can I Add Other Vegetables?
Yes! Feel free to toss in other vegetables like carrots, cauliflower, or bell peppers for added flavor and nutrition. Just be sure to adjust the cooking time to ensure everything is cooked through and tender!