A warm bowl of broccoli cheddar soup can lift any quiet day.
INTRODUCTION
Broccoli Cheddar Soup is a simple, creamy soup with bright green broccoli and smooth melted cheese. It works for a quick lunch, a light dinner, or a cozy meal when the weather is cool. You can make it with simple pantry items and a short time. Many cooks like to pair this soup with bread or a side salad for a full meal. For a change, some people try related recipes like broccoli and cauliflower cheese soup to mix texture and flavor.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick, gentle, and full of flavor. The broccoli gives a fresh green taste. The cheddar melts and makes the soup rich. This soup is easy to change. You can add cooked chicken for protein or use plant milk to keep it dairy-free. It keeps well and warms up easily. If you like comfort food that is not heavy, try this. For a change of pace and a different style of broccoli dish, look at Chinese beef and broccoli for a savory meal idea.
HOW TO MAKE Broccoli Cheddar Soup
This recipe uses simple steps. You will cook the onion and garlic, add broccoli and broth, blend the soup, then melt in cheese. You can make it smooth or leave some broccoli pieces for texture. Add cooked chicken at the end if you want more protein. See the equipment list below so you have what you need.
EQUIPMENT NEEDED
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Immersion blender or countertop blender
- Measuring cups and spoons
- Cheese grater
- Ladle and bowls
Ingredients You’ll Need :
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup vegetable broth
- 1 cup milk (or non-dairy milk)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1 cup cooked chicken for added protein
STEP-BY-STEP INSTRUCTIONS :
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the broccoli florets and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Once the broccoli is tender, use an immersion blender to puree the soup until smooth or blend in batches.
- Return the soup to the pot and stir in the milk and cheese until melted and combined.
- Season with salt and pepper to taste.
- If using, stir in the cooked chicken.
- Serve hot and enjoy!
HOW TO SERVE Broccoli Cheddar Soup
Serve the soup hot in bowls. Add a sprinkle of extra cheddar on top for color and taste. A drizzle of olive oil or a few croutons add crunch. Serve with warm bread, a plain roll, or a crisp green salad. If you added chicken, the soup can stand alone as a full meal. Keep a small bowl of pepper at the table so each person can add heat if they like.
STORAGE & FREEZING : Broccoli Cheddar Soup
Cool the soup to room temperature before storing. Put the soup in airtight containers and place in the fridge for up to 3 days. To freeze, use freezer-safe containers and leave a little room at the top for expansion. Freeze for up to 3 months. When you reheat, thaw in the fridge overnight if possible. Warm the soup slowly on low heat. Stir often so the milk and cheese do not separate. If the soup looks too thick after thawing, add a splash of milk or broth while you warm it.
For other creamy soup ideas that store well, you can read about creamy vegetable soup for tips on freezing and reheating.
SERVING SUGGESTIONS
- Serve with crusty bread or garlic toast.
- Top with chopped parsley or chives for a fresh bite.
- Add a side salad with a light vinaigrette to cut the richness.
- Pair with a simple sandwich for a fuller meal.
- For a low-carb option, serve over a scoop of cauliflower rice or with steamed vegetables.
VARIATIONS
- Add cooked chicken: Stir in 1 cup of diced cooked chicken for protein.
- Make it dairy-free: Use a non-dairy milk like oat or almond and a dairy-free cheese alternative.
- Make it spicy: Add a pinch of cayenne or red pepper flakes while you heat the soup.
- Add cream: For a richer soup, replace part of the milk with heavy cream.
- Use different cheese: Try a mix of sharp cheddar and mild Colby for depth.
- Add herbs: Stir in a little thyme or a bay leaf when you simmer the broccoli, then remove the bay leaf before blending.
TIPS FOR TEXTURE AND FLAVOR
- Cook the broccoli until tender but not mushy for a bright color and flavor.
- Blend a small portion and leave some pieces whole if you like chunkier soup.
- Grate cheese fresh for a smoother melt and better flavor.
- Taste and adjust salt at the end, since the cheese adds saltiness.
- If the soup separates, whisk in a small splash of milk off heat to bring it back together.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use frozen broccoli florets. Add them with the broth and cook until they are tender before blending.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add all ingredients except cheese and milk. Cook on low for 4 to 6 hours. Stir in milk and cheese near the end to melt.
Q: Will the cheese clump when I add it?
A: To avoid clumps, add the cheese off heat and stir gently until it melts. Shredded cheese melts better than large chunks.
Q: How can I make this thicker?
A: Cook the soup longer with less broth, or add a small roux at the start (equal butter and flour) before adding the broth. You can also blend more broccoli for a firmer body.
Q: Is this soup kid-friendly?
A: Yes. The mild cheddar flavor and smooth texture usually appeal to kids. You can blend it very smooth for picky eaters.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes. Chicken broth adds more savory flavor. Use it if you are not keeping the soup vegetarian.
MAKE-AHEAD TIPS FOR Broccoli Cheddar Soup
- Make the soup one day ahead. Cool and store in the fridge. Reheat slowly and add a bit of milk if it thickened.
- Prepare the broccoli and onion ahead of time and keep them in separate sealed containers. Sauté and finish the soup when you are ready to cook.
- Freeze in single portions for quick meals. Thaw in the fridge before reheating to keep the texture better.
- If you plan to add chicken, cook the chicken in advance and store it separately. Add it to the soup at the final step to keep it moist.
Conclusion
This Broccoli Cheddar Soup is warm, easy, and full of simple taste. It fits weeknight meals, light lunches, or cozy evenings. For a similar take on the classic restaurant style, try the Panera-style broccoli cheddar soup recipe from The Girl Who Ate Everything to compare techniques and flavors. If you want a fresh vegetable spin with bright herbs and citrus, see the Broccoli Cheddar Soup recipe from Love and Lemons for more ideas and serving tips.
Broccoli Cheddar Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the broccoli florets and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Once the broccoli is tender, use an immersion blender to puree the soup until smooth, or blend in batches.
- Return the soup to the pot and stir in the milk and cheese until melted and combined.
- Season with salt and pepper to taste.
- If using, stir in the cooked chicken.
- Serve hot and enjoy!