Save This Broccoli Cheddar Soup is a creamy, comforting dish featuring tender broccoli, sweet carrots, and rich sharp cheddar cheese. It is a hearty and easy-to-prepare meal that is perfect for chilly days at home.
Save With a preparation time of only 15 minutes, this recipe brings café-quality soup right to your kitchen. The blend of whole milk, heavy cream, and butter creates a velvety base that highlights the freshness of the vegetables.
Ingredients
- Vegetables: 4 cups broccoli florets (chopped), 1 cup carrots (julienned or shredded), 1 small onion (finely chopped), 2 cloves garlic (minced)
- Dairy: 2 cups sharp cheddar cheese (grated), 2 cups whole milk, 1 cup heavy cream, 4 tbsp unsalted butter
- Base & Liquid: 4 cups vegetable broth, 1/4 cup all-purpose flour
- Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, pinch of ground nutmeg
Instructions
- Step 1
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes.
- Step 2
- Stir in the garlic and cook for another 1 minute until fragrant.
- Step 3
- Sprinkle the flour over the onions and stir constantly for 2 minutes to form a roux.
- Step 4
- Gradually whisk in the vegetable broth, ensuring no lumps remain.
- Step 5
- Add the broccoli and carrots. Bring to a simmer and cook uncovered for 15–20 minutes, until vegetables are tender.
- Step 6
- Reduce the heat to low. Stir in the milk and heavy cream. Heat gently; do not boil.
- Step 7
- Add the grated cheddar cheese one handful at a time, stirring until melted and smooth.
- Step 8
- Season with salt, pepper, paprika, and nutmeg.
- Step 9
- For a smoother texture, use an immersion blender to partially puree the soup, leaving some chunks if desired.
- Step 10
- Taste and adjust seasoning. Serve hot with crusty bread.
Zusatztipps für die Zubereitung
To achieve the best texture, use an immersion blender to partially puree the soup. Be sure to add the grated cheddar cheese one handful at a time while stirring to ensure it melts smoothly without clumping.
Varianten und Anpassungen
For extra richness, you can replace half the milk with more cream, or for a lighter version, use reduced-fat milk. You can also substitute cauliflower for half the broccoli or add a few dashes of hot sauce for a spicy kick.
Serviervorschläge
Serve the soup hot with a side of crusty bread for dipping. This dish also pairs wonderfully with a glass of crisp Chardonnay or sparkling water.
Save This Broccoli Cheddar Soup is a versatile and satisfying meal. Whether enjoyed on its own or with a side, it remains a favorite for anyone seeking a classic, home-cooked comfort dish.
Cooking Questions
- → Can I make this ahead of time?
Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of milk if thickened too much.
- → Can I freeze this soup?
Freezing works well for up to 3 months. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator, then reheat slowly while stirring.
- → How do I prevent curdling when adding cheese?
Keep heat on low when incorporating dairy. Add cheese gradually, one handful at a time, stirring constantly until melted before adding more. Avoid boiling once cream is added.
- → What can I substitute for heavy cream?
Half-and-half works for lighter results. For dairy-free options, use full-fat coconut milk or cashew cream. The texture will be slightly different but still satisfying.
- → How do I make it thicker or thinner?
For thicker results, increase flour to 1/3 cup or puree more vegetables. To thin, add more broth or milk until reaching desired consistency. Adjust seasonings after any liquid changes.
- → Can I use frozen broccoli?
Frozen broccoli works perfectly. Thaw slightly and drain excess liquid before adding. Cooking time may reduce by a few minutes since frozen vegetables are already partially cooked.