Why You’ll Love This Broccoli Cheddar Soup
Okay, so why *this* broccoli cheddar soup? Because it’s not just soup, it’s a hug in a bowl! Seriously. It’s everything you want on a chilly evening or when you just need something warm and comforting.
- It’s lightning fast: We’re talking maybe 40 minutes start to finish. Perfect for weeknights or when you’re starving *right now*.
- Creamy, dreamy texture: We blend it up, so it’s silky smooth. You can leave it a little chunky if you like, but I’m a smooth soup kinda gal.
- That classic comfort flavor: Broccoli and cheddar are just a match made in heaven, aren’t they? Warm, cheesy, and satisfying.
- Super adaptable: You can totally tweak this! Add more veggies, switch up the cheese, make it vegetarian – it’s really forgiving.
Basically, it’s simple, delicious, and feels like pure comfort food. What’s not to love?
What You Need for Broccoli Cheddar Soup
Alright, let’s get down to business! You’ll be happy to know this glorious broccoli cheddar soup doesn’t need any fancy-pants ingredients. It’s all stuff you probably have or can easily grab at the grocery store. Here’s the lineup:
- Butter: Just a couple of tablespoons to get things started and add that lovely richness.
- Onion & Garlic: The absolute flavor foundation! One small onion, chopped up, and a couple of cloves of garlic, minced. Don’t skip these!
- Broccoli Florets: The star of the show! You’ll need about 4 cups. Fresh is best for that vibrant green color and flavor.
- Broth: 4 cups of chicken or vegetable broth. Either works great, depending on if you want to keep it vegetarian.
- Milk & Heavy Cream: This is where the magic happens for that creamy texture. 1 cup of milk and 1/2 cup of heavy cream. Trust me, the cream makes a difference!
- Shredded Cheddar Cheese: You need a good amount! 2 cups of shredded cheddar. I always say shred your own from a block if you can – it melts so much better!
- Salt and Black Pepper: To taste, of course! Essential for bringing out all those delicious flavors.
See? Nothing too wild! Just simple, good ingredients ready to become something amazing.
Step-by-Step Guide to Making Broccoli Cheddar Soup
Okay, deep breaths! You’ve got your ingredients all lined up, feeling good? Great! Making this broccoli cheddar soup is super straightforward. Just follow these steps, and you’ll have a bowl of cheesy goodness in no time. It’s really not intimidating, I promise!
Starting Your Broccoli Cheddar Soup
First things first, grab your biggest, happiest soup pot. Melt two tablespoons of butter over medium heat. Once it’s shimmering, toss in that chopped onion and let it cook until it’s soft and looks a bit see-through, about 5 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it – oh, that smell is the best!
Cooking the Broccoli for Your Broccoli Cheddar Soup
Next, dump in your beautiful broccoli florets and pour in the 4 cups of broth. Give it a good stir. Bring that whole pot up to a boil, then immediately turn the heat down to a simmer. Let it bubble gently until the broccoli is nice and tender. This usually takes about 10 to 15 minutes. You want it soft enough to blend easily.
Blending Your Creamy Broccoli Cheddar Soup
This is where things get creamy! If you have an immersion blender, carefully stick it in the pot and blend until it’s smooth. If you like a little texture, don’t blend it all the way! If you’re using a regular blender, be super careful! Ladle the soup into the blender in batches (don’t overfill!), secure the lid tightly, and blend until smooth. You might want to cover the lid with a towel just in case. Pour it back into the pot once blended.
Finishing Touches for the Perfect Broccoli Cheddar Soup
Now for the really good part! Pour in your cup of milk and half cup of heavy cream. Stir it all together and heat it gently. DON’T let it boil at this point, just warm it through. Turn off the heat and stir in your two cups of shredded cheddar cheese. Keep stirring until it’s all melted and super smooth. Season with salt and pepper to your liking, give it one last taste, and boom! You’re ready to eat!
Step-by-Step Guide to Making Broccoli Cheddar Soup
Okay, deep breaths! You’ve got your ingredients all lined up, feeling good? Great! Making this broccoli cheddar soup is super straightforward. Just follow these steps, and you’ll have a bowl of cheesy goodness in no time. It’s really not intimidating, I promise!
Starting Your Broccoli Cheddar Soup
First things first, grab your biggest, happiest soup pot. Melt two tablespoons of butter over medium heat. Once it’s shimmering, toss in that chopped onion and let it cook until it’s soft and looks a bit see-through, about 5 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it – oh, that smell is the best!
Cooking the Broccoli for Your Broccoli Cheddar Soup
Next, dump in your beautiful broccoli florets and pour in the 4 cups of broth. Give it a good stir. Bring that whole pot up to a boil, then immediately turn the heat down to a simmer. Let it bubble gently until the broccoli is nice and tender. This usually takes about 10 to 15 minutes. You want it soft enough to blend easily.
Blending Your Creamy Broccoli Cheddar Soup
This is where things get creamy! If you have an immersion blender, carefully stick it in the pot and blend until it’s smooth. If you like a little texture, don’t blend it all the way! If you’re using a regular blender, be super careful! Ladle the soup into the blender in batches (don’t overfill!), secure the lid tightly, and blend until smooth. You might want to cover the lid with a towel just in case. Pour it back into the pot once blended.
Finishing Touches for the Perfect Broccoli Cheddar Soup
Now for the really good part! Pour in your cup of milk and half cup of heavy cream. Stir it all together and heat it gently. DON’T let it boil at this point, just warm it through. Turn off the heat and stir in your two cups of shredded cheddar cheese. Keep stirring until it’s all melted and super smooth. Season with salt and pepper to your liking, give it one last taste, and boom! You’re ready to eat!
Tips for the Best Broccoli Cheddar Soup
Okay, you’ve got the basic steps down for this broccoli cheddar soup, which is awesome! But I’ve picked up a few little tricks along the way that can take it from “really good” to “OMG, best soup ever.” These are my little secrets, so shhh!
- Shred Your Own Cheese! I know, I know, the pre-shredded stuff is easy. But trust me, block cheese that you shred yourself melts so much smoother and gives you a creamier soup. It’s worth the extra minute, I promise!
- Don’t Boil After Adding Dairy! This is a big one. Once you add the milk and cream, just heat it gently. If you let it boil, the dairy can curdle a little, and you lose that beautiful smooth texture.
- Adjust the Consistency: Want it thicker? Let it simmer for a few extra minutes before adding the cheese. Want it thinner? Just add a splash more broth or milk until it’s just right for you. It’s your soup!
- Taste and Adjust Seasoning! Always, always taste before you serve. Sometimes it needs a little pinch more salt or a grind of pepper to really make the flavors pop. Don’t be shy!
Follow these little tips, and your broccoli cheddar soup will be absolutely perfect every single time!
Broccoli Cheddar Soup Variations
Alright, so you’ve mastered the classic broccoli cheddar soup – high five! Now, the fun part! This recipe is super forgiving and easy to play with. Want to mix things up? Here are a few ideas:
- Add other veggies: Throw in some chopped carrots, celery, or even a little potato when you add the broccoli. It adds extra nutrients and flavor!
- Spice it up: A tiny pinch of cayenne pepper or a dash of hot sauce can give it a nice little kick. Or, try a sprinkle of nutmeg for a different kind of warmth.
- Different Cheeses: Swap out some of the cheddar for Gruyere or even a little Parmesan. It totally changes the flavor profile!
- Make it chunky: If you don’t like your soup totally smooth, just blend about half of it and leave the rest chunky. It’s delicious both ways!
Don’t be afraid to experiment! That’s the beauty of cooking at home.
Serving and Storing Your Broccoli Cheddar Soup
Okay, your beautiful, creamy broccoli cheddar soup is ready! Now for the best part – eating it! This soup is fantastic just as it is, but it’s even better with a few friends. My favorite is a crusty piece of bread for dipping – seriously, you need something to soak up all that cheesy goodness! A simple side salad is also great to balance things out.
Got leftovers (if you’re lucky!)? Let the soup cool completely, then pop it into an airtight container. It keeps wonderfully in the fridge for 3-4 days. To reheat, just gently warm it on the stovetop over low heat. You might need to add a splash of milk or broth if it’s thickened up too much. Don’t blast it in the microwave unless you absolutely have to – low and slow is best for keeping that creamy texture!
Frequently Asked Questions About Broccoli Cheddar Soup
Okay, I know you might have a few questions buzzing around in your head about this broccoli cheddar soup. Don’t worry, I’ve got you covered! Here are some things people often ask:
Can I use frozen broccoli? Yep, totally! Just add it frozen to the pot with the broth and cook until tender. It might take a minute or two longer.
Can I make this broccoli cheddar soup vegan? You sure can! Swap the butter for olive oil or a vegan butter alternative, use vegetable broth, and substitute the milk and cream with plant-based milk (like cashew or soy) and a vegan cream or cashew cream. For the cheese, use your favorite vegan cheddar shreds!
Can I freeze this soup? You can, but sometimes dairy-based soups can get a little grainy after freezing and thawing. If you plan to freeze it, I’d recommend blending it *before* adding the milk, cream, and cheese. Thaw it, then add the dairy and cheese when you reheat it. It’ll be much smoother that way!
I don’t have an immersion blender! What can I use? No problem! Just carefully transfer the soup in batches to a regular blender and blend until smooth. Remember to be super cautious with hot liquids in a blender!
Estimated Nutritional Information for Broccoli Cheddar Soup
Okay, so while I’m usually all about the flavor and comfort (less about the numbers!), it’s good to have an idea of what’s in your bowl. This broccoli cheddar soup, based on the ingredients listed, comes in around 350 calories per serving (and trust me, it’s a generous serving!). You’re looking at about 25g of fat (hello, cheese and cream!), 15g of carbs, and a solid 15g of protein. Just remember, these are estimates! The exact values will totally depend on the brands you use and how much cheese you *really* add (no judgment here!).
Make This Broccoli Cheddar Soup Today
Seriously, what are you waiting for?! This broccoli cheddar soup is comfort food at its absolute finest, and it’s so incredibly easy to whip up. Ditch the canned stuff and make a batch of this homemade goodness. Your taste buds (and your belly!) will thank you. Give it a try, and please, please come back and tell me how much you loved it in the comments below. Happy cooking!
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Broccoli Cheddar Soup: 40-Minute Comfort Bliss
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting soup made with broccoli and cheddar cheese.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in broccoli florets and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot if using a regular blender. Stir in milk and heavy cream. Heat gently, but do not boil.
- Add shredded cheddar cheese and stir until melted and smooth.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a chunkier soup, do not blend completely.
- You can use pre-shredded cheese, but block cheese shredded yourself will melt more smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Broccoli Cheddar Soup, comfort food, creamy soup, cheese soup, vegetable soup