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If you have ever craved a warm, comforting bowl that combines creamy texture, sharp cheddar flavor, and vibrant green broccoli, then this Broccoli Cheddar Soup Recipe is exactly what you need. This recipe balances the fresh crunch of broccoli with a rich, cheesy broth, creating a dish that feels like a cozy hug in a bowl. Whether you’re cooking for a family dinner or looking for an easy lunch, this soup brings that perfect harmony of flavor and nutrition into your kitchen with every spoonful.
Ingredients You’ll Need
Getting this Broccoli Cheddar Soup Recipe just right is all about simple, thoughtfully chosen ingredients that work together beautifully. Each ingredient plays a crucial role: butter for richness, fresh veggies for crunch and color, and plenty of cheddar for that unmistakable sharpness that makes this soup shine.
- 5 tbsp unsalted butter: Adds a silky richness to the base and helps soften the onion perfectly.
- ½ onion, chopped: Provides a subtle sweetness and aromatic depth once lightly sautéed.
- â…“ cup all-purpose flour: The secret thickener that transforms the soup into a luscious, creamy delight.
- 2 cups chicken stock: Builds the flavorful broth that’s more than just liquid—it’s the backbone of the soup’s taste.
- 1 celery stalk, finely diced: Gives a fresh, slightly peppery note and wonderful texture contrast.
- 2½ cups broccoli, chopped into bite-sized pieces: The star ingredient adding vibrant color, fiber, and mild earthiness.
- 2 cups whole milk: Enriches the soup with creaminess and helps blend all the flavors smoothly.
- 2 cups shredded cheddar cheese: The bold, cheesy heart of the dish that melts into a velvety finish.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Additional shredded cheddar cheese: Perfect for a golden topping before serving.
- Toasted sliced baguette: Ideal for dipping, offering a crunchy companion to the creamy soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Melt Butter and Sweat Onions
Start by melting the butter in a large pot over medium heat. Once it’s bubbly and fragrant, add the chopped onion. Sweat them gently for about five minutes until they turn translucent, releasing their natural sweetness and building a flavorful foundation for the soup.
Step 2: Create the Roux for Thickness
Whisk in the flour to the softened onions and cook it for about two minutes. This essential step cooks out the raw flour taste and starts to thicken your soup base, giving it that classic velvety texture.
Step 3: Add Stock and Seasoning
Slowly stir in the chicken stock, making sure to blend it evenly with the roux. Season with salt and pepper now to lay the groundwork for balanced flavor as the soup develops.
Step 4: Incorporate Veggies and Simmer
Add the finely diced celery and chopped broccoli to the pot. Bring the soup to a boil and then lower the heat to a gentle simmer. Let it cook until the vegetables are tender, usually around 15 minutes, allowing the broccoli to soften without losing its bright green color.
Step 5: Enrich with Milk and Thicken
Stir in the whole milk and continue simmering for two to three minutes. This step gently thickens the soup and adds creamy smoothness without overpowering the vegetables.
Step 6: Melt in the Cheddar Cheese
Remove the pot from the heat and add the shredded cheddar cheese in small batches. Stir each handful until completely melted before adding more, ensuring a luscious, cheesy consistency that’s smooth and perfectly integrated.
Step 7: Final Seasoning and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. For an extra indulgent touch, top each serving with a sprinkle of additional cheddar cheese, allowing it to melt slightly before digging in.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Brighten your bowl by sprinkling freshly chopped chives, a pinch of cracked black pepper, or even a dash of smoked paprika to add a little smoky warmth. The additional cheddar on top not only melts beautifully but also adds a lovely cheesy crust when broiled briefly.
Side Dishes
This soup pairs wonderfully with crusty toasted baguette slices or warm garlic bread for dipping. Light, crisp salads or roasted veggies make excellent companions too, balancing the richness of the soup with fresh, crunchy bites.
Creative Ways to Present
Consider serving the soup in mini bread bowls for a rustic touch that doubles as edible containers. For a party or casual gathering, serve the Broccoli Cheddar Soup Recipe in shooter glasses as an elegant appetizer. Layering with a swirl of sour cream or a dollop of crème fraîche can elevate presentation and add tangy complexity.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to three days. Because the cheddar cheese is already melted in, the soup may thicken further—simply add a splash of milk when reheating to bring back its creamy texture.
Freezing
The Broccoli Cheddar Soup Recipe freezes well, but keep in mind that dairy-based soups can sometimes separate slightly after thawing. Freeze in portions and thaw overnight in the fridge before reheating gently on the stove while stirring continuously to keep it smooth.
Reheating
Warm your soup on the stovetop over low heat, stirring often. This gentle reheating preserves its creamy texture and prevents curdling. If the soup feels too thick after reheating, add a little extra milk or stock to adjust consistency perfectly.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with a rich vegetable broth to keep all the robust flavor without any meat ingredients. The soup will still be creamy and satisfying.
What type of cheddar cheese works best?
Sharp or extra-sharp cheddar works wonderfully here, providing bold flavor that really shines through the creamy base. Avoid pre-shredded cheese with anti-caking agents, as these can affect the melting quality.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be a convenient alternative if fresh is unavailable. Just remember to add it slightly later in the cooking process to avoid overcooking and mushy texture.
Is there a way to make this soup gluten-free?
To keep this soup gluten-free, swap the all-purpose flour with a gluten-free flour blend or cornstarch slurry. This substitution still provides thickening without compromising taste.
How do I make the soup extra creamy?
For an even creamier texture, try adding a splash of heavy cream along with the milk or finish the soup with a little cream cheese stirred in at the end. This adds richness and a smooth mouthfeel.
Final Thoughts
There is something truly special about a homemade bowl of Broccoli Cheddar Soup Recipe that comforts the soul and delights the taste buds. It’s approachable enough for a weeknight dinner yet feels indulgent enough to serve on a cozy weekend. I know once you try this recipe, it will become a treasured favorite in your cooking repertoire—one that brings warmth and joy to your table time and time again. So grab your pot and get ready to taste pure comfort!
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Broccoli Cheddar Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets with sharp cheddar cheese in a rich, velvety base. Perfect as a hearty lunch or cozy dinner, the soup features sautéed onions and celery simmered in chicken stock, thickened with a roux and enriched with whole milk. Served piping hot and topped with extra shredded cheddar and toasted baguette slices, this recipe is a delicious way to enjoy a classic favorite.
Ingredients
Soup Base
- 5 tbsp unsalted butter
- ½ onion, chopped
- â…“ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2½ cups broccoli, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
For Serving
- Additional shredded cheddar cheese
- Toasted sliced baguette
Instructions
- Heat Butter and Sauté Onions: Place a large pot over medium heat and melt the unsalted butter. Add the chopped onion and sweat for about 5 minutes until the onions are soft and translucent, releasing their sweetness.
- Create Roux with Flour: Whisk in the all-purpose flour to the melted butter and onions. Cook this mixture for about 2 minutes to eliminate the raw flour taste and form a roux, which will thicken your soup.
- Add Chicken Stock and Season: Slowly stir in the chicken stock while whisking to avoid lumps. Season the mixture generously with salt and pepper to build the foundational flavors of the soup.
- Simmer Vegetables: Add the finely diced celery and chopped broccoli to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for about 15 minutes until the vegetables become tender but still maintain some texture.
- Incorporate Milk and Thicken: Stir in the whole milk and continue to simmer the soup for 2 to 3 minutes until it thickens enough to coat the back of a wooden spoon, giving it a creamy consistency.
- Melt in Cheddar Cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese in small handfuls. Allow each addition to melt completely before adding the next, ensuring a smooth and luscious cheese blend.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, topped with extra shredded cheddar cheese and accompanied by toasted baguette slices for dipping.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use sharp cheddar cheese for a more pronounced flavor.
- To make the soup gluten-free, use gluten-free flour or cornstarch as a thickener.
- The soup can be blended partially for a smoother texture or left chunky as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the milk and cheese from curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
