Broccoli Cheddar Soup is a warm and comforting dish that’s perfect for chilly days. This creamy soup combines tender broccoli and rich cheddar cheese to create a delicious bowlful of goodness. It’s not only tasty but also full of nutrients, making it a favorite for both kids and adults.
Why Make This Recipe
Making Broccoli Cheddar Soup at home is easy and rewarding. You can enjoy the flavors of fresh ingredients and adjust the thickness to your preference. This soup is great for a quick lunch, tasty dinner, or even as a warm starter at any gathering. Plus, it can easily be made in under 30 minutes!
How to Make Broccoli Cheddar Soup
Ingredients:
- Cheddar cheese
- Butter
- Sweet onion
- Garlic, minced
- Flour
- Chicken stock
- Mustard powder
- Paprika
- Broccoli florets
- Shredded carrots
- Whole milk
Directions:
- In a large pot, melt butter over medium heat. Add the sweet onion and garlic, and sauté until soft.
- Stir in flour and cook for 1-2 minutes.
- Gradually add the chicken stock while whisking to prevent lumps.
- Add mustard powder, paprika, and broccoli florets. Cook until the broccoli is tender.
- Reduce heat and stir in shredded carrots and whole milk.
- Remove from heat and stir in cheddar cheese until melted.
- Serve warm.
How to Serve Broccoli Cheddar Soup
Serve your Broccoli Cheddar Soup hot with a sprinkle of extra cheddar on top for a delicious finish. It pairs well with crusty bread or a fresh salad on the side. You can also serve it in a bread bowl for a fun twist!
How to Store Broccoli Cheddar Soup
To store your leftover soup, let it cool to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Broccoli Cheddar Soup
- For a creamier texture, use an immersion blender to puree part of the soup.
- Don’t skip the sautéing step; it really brings out the flavors of the onion and garlic.
- Add more vegetables like cauliflower or carrots for extra nutrition and color.
Variation
You can easily customize this soup by adding cooked chicken or using different cheeses like gouda or pepper jack for a kick. If you prefer a vegetarian version, substitute the chicken stock with vegetable stock.
FAQs
Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli. Just add it a bit earlier to ensure it cooks through.
Q: How can I make this soup thicker?
A: To thicken the soup, you can add more flour or let it simmer longer to reduce the liquid.
Q: Is there a dairy-free option for this soup?
A: Yes, you can use vegan cheese and almond milk or coconut milk instead of whole milk for a dairy-free version.
Broccoli Cheddar Soup
Ingredients
Main ingredients
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Butter For sautéing
- 1 medium Sweet onion, diced
- 2 cloves Garlic, minced
- 1 quarter cup Flour
- 4 cups Chicken stock Can substitute with vegetable stock for a vegetarian version
- 1 teaspoon Mustard powder
- 1 teaspoon Paprika
- 4 cups Broccoli florets
- 1 cup Shredded carrots
- 1 cup Whole milk Can substitute with almond or coconut milk for a dairy-free version
Instructions
Cooking
- In a large pot, melt the butter over medium heat. Add the sweet onion and garlic, and sauté until soft.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the chicken stock while whisking to prevent lumps.
- Add mustard powder, paprika, and broccoli florets. Cook until the broccoli is tender.
- Reduce the heat and stir in the shredded carrots and whole milk.
- Remove from heat and stir in cheddar cheese until melted.
- Serve warm with a sprinkle of extra cheddar on top.
