This Cheesy Broccoli Cheddar Soup is warm and comforting, packed with fresh broccoli and gooey cheese. It’s like wrapping yourself in a cozy blanket on a chilly day!
Honestly, who can resist that cheesy goodness? Sometimes, I pretend it’s healthy because there’s broccoli in it. Sneaky, right? 😄 I love having it with some crusty bread!
Ingredients & Substitutions
Broccoli: Fresh broccoli is best for this soup; it adds a lovely texture and taste. You can use frozen broccoli in a pinch, but fresh gives a brighter flavor. Do make sure to adjust cooking times if you use frozen, as it cooks faster.
Cheese: Sharp cheddar is my favorite because it gives a bold flavor. You can mix it up by using a combination of cheddar and Gruyère for a richer taste, or swap for a milder cheese like Colby Jack if that’s what you prefer.
Butter & Flour: Unsalted butter is used to control the salt in the recipe. If you’re dairy-free, try using a vegan butter substitute and all-purpose flour to create your roux. For a gluten-free option, you might use gluten-free flour.
Broth: Chicken broth offers great depth, but vegetable broth is a perfect substitute for a vegetarian version. Homemade broth is wonderful, but store-bought works just as well if you’re short on time!
How Do I Achieve the Perfect Creamy Texture?
To get that velvety soup texture, making a roux is key. This thickens the soup and adds richness. Here’s how:
- Start by melting the butter and adding the onion and garlic. Cook until soft.
- Stir in the flour, cooking it for a couple of minutes without coloring it.
- When you add the broth and half-and-half, whisk continuously to ensure there are no lumps.
- Blend part of the soup with an immersion blender to get that creamy consistency while keeping some chunks for texture.
Don’t skip the gradual addition of cheese, as melting it slowly helps it stay smooth. Avoid high heat after adding cheese to prevent curdling. Just warm it gently!
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon dried thyme or Italian seasoning (optional)
- Freshly shredded cheddar, for garnish
How Much Time Will You Need?
This delicious cheesy broccoli cheddar soup will take about 15 minutes to prep and around 20-25 minutes to cook. In total, you’re looking at about 40 minutes from start to finish, making it a relatively quick meal that’s perfect for a cozy night in!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté them together until they soften and the onion becomes translucent, which should take about 3-4 minutes. The smell will be amazing!
2. Make the Roux:
Sprinkle in the flour while stirring constantly for about 2 minutes. This will cook the flour without letting it brown, creating a roux that will help thicken your soup.
3. Add the Liquids:
Now, slowly whisk in the chicken broth, being careful to eliminate any lumps that may have formed. Next, add the half-and-half (or milk) and keep whisking until the mixture is smooth and starts to thicken up, which usually takes about 5-7 minutes.
4. Incorporate the Broccoli:
Time to add the fresh broccoli florets to your pot! Cover it and let it simmer so the broccoli becomes tender, which should take around 8-10 minutes. You’ll want to keep an eye on it to ensure it doesn’t overcook.
5. Blend for Smoothness:
Using an immersion blender, puree about half of the soup to your liking, leaving some of the broccoli chunks for texture. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Add the Cheddar:
Gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth. At this point, season with salt, pepper, paprika, and thyme if you’re using them. Make sure to taste and adjust the seasoning as you like!
7. Final Heating:
Give the soup a gentle heat until it’s warm, but remember—do not let it boil after adding the cheese, or it might curdle!
8. Serve It Up:
Serve your delicious cheesy broccoli cheddar soup hot, garnished with additional shredded cheddar cheese on top. It pairs perfectly with some crusty bread or your favorite rolls for dipping!
This creamy, cheesy, and comforting soup is sure to be a hit and perfect for those chilly days!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli! Just keep in mind that it cooks faster than fresh, so adjust your cooking time to about 5-7 minutes until it’s heated through and tender.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, you can use whole milk or a combination of 2% milk and heavy cream to achieve a similar creaminess. Dairy-free options like coconut milk or almond milk work well, too, but may change the flavor slightly.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegan?
Absolutely! You can substitute the butter with a vegan butter alternative, use vegetable broth, and replace the cheese with a vegan cheese option or nutritional yeast for a cheesy flavor without dairy!
