This warm and creamy soup is rich with cheese and tender broccoli, making it a cozy delight. It’s perfect for chilly days when you crave something comforting!
There’s just something magical about cheese in soup! I love enjoying it with some crusty bread for dipping—it’s like a warm hug in a bowl! 🥣
Key Ingredients & Substitutions
Butter: Unsalted butter enhances the flavor without making the soup too salty. If you’re avoiding dairy, you can use olive oil or a dairy-free butter substitute.
Onion: A small onion adds depth. If you’re short on onions, try shallots or even leeks. They both bring a milder taste!
Broccoli: Fresh broccoli gives the best texture and flavor. If it’s out of season, frozen broccoli works well too. Just add it a bit earlier to ensure it cooks through.
Cheddar Cheese: Sharp cheddar is key for that rich flavor. You can switch to mild cheddar or even a blend of cheeses like Gouda or Monterey Jack for a different twist.
Milk: Whole milk makes the soup creamy, but you could use half-and-half for extra richness or almond milk for a lighter, dairy-free option.
Seasonings: Paprika, mustard powder, and cayenne add flavor. Feel free to mix and match with your favorite spices. A touch of nutmeg can also elevate the cheese flavor!
How Do I Ensure My Broccoli is Tender Yet Bright Green?
Cooking broccoli just right is crucial for this soup! You want it tender, but still vibrant. Here’s how to do it:
- Add the broccoli to the pot after the broth and milk have thickened. This way, it cooks for the perfect amount of time.
- Simmer the broccoli for 7-10 minutes, checking for tenderness with a fork. It should pierce easily but still hold its shape.
- For an even brighter color, you can shock the broccoli in ice water after cooking. This method quickly stops the cooking process!
By following these tips, your soup will be both delicious and beautiful! Enjoy your cooking! 🥦
Cheesy Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 3 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for warmth and color)
- 1/4 teaspoon dry mustard powder (optional, for depth in cheese flavor)
- Pinch of cayenne pepper (optional, for subtle heat)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 20 minutes to cook, making for a total of about 30 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Start by Melting the Butter:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely diced onion and sauté until it’s translucent and softened, which should take around 4-5 minutes. Add the minced garlic and cook for another 30 seconds until you can smell its fragrant aroma.
2. Make Your Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1-2 minutes to create a roux. This step helps cook out the raw flour taste while ensuring it doesn’t brown.
3. Create the Soup Base:
Gradually whisk in the chicken or vegetable broth and milk, combining them well to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally until it thickens slightly—this should take about 5 minutes.
4. Add the Broccoli:
Now, toss in the fresh broccoli florets. Simmer everything together until the broccoli is tender but still bright green, which will take about 7-10 minutes.
5. Stir in the Cheese:
Remove the pot from heat and slowly start stirring in the shredded cheddar cheese. Add it a handful at a time and let it melt fully before adding more. This ensures a creamy, smooth soup!
6. Season to Your Taste:
Season your soup with salt, black pepper, paprika, mustard powder, and a pinch of cayenne pepper if you’re up for a little heat. Taste and adjust seasonings as needed.
7. Optional Blending:
If you prefer a smoother texture, you can use an immersion blender to blend half the soup while leaving some of it chunky with broccoli pieces for texture.
8. Serve and Enjoy:
Serve the soup warm, garnished with extra shredded cheese or a sprinkle of paprika, if you like. It pairs wonderfully with some crusty bread or a fresh salad!
This recipe results in a creamy, cheesy soup with tender pieces of broccoli, offering a comforting dish that’s sure to please everyone at the table!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a convenient option. Just add it to the pot and cook for an extra couple of minutes to ensure it’s heated through and tender.
How Can I Make this Soup Vegan?
To make this soup vegan, use vegan butter, vegetable broth, and a dairy-free milk alternative like almond or oat milk. For the cheese, look for a plant-based cheddar substitute that melts well!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally to prevent sticking. You may need to add a splash of milk to loosen it up again!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup up to several hours ahead. Just reheat it gently before serving. If desired, add a little extra cheese while reheating for that creamy texture!