Creamy Broccoli and Cheddar Soup is a rich, comforting, and indulgent dish that combines the earthiness of fresh broccoli with the creamy, velvety texture of cheddar cheese. This soup is the perfect balance of flavors, offering a light yet filling meal that’s perfect for a chilly day. The combination of broccoli and sharp cheddar is a classic, and this soup is incredibly easy to prepare. Whether you’re craving something warm for lunch, dinner, or as a starter, this creamy broccoli and cheddar soup will hit the spot every time.

Why You’ll Love This Recipe

This Creamy Broccoli and Cheddar Soup is a comforting, creamy dish that’s rich in flavor but surprisingly light. It’s easy to make, loaded with nutritious broccoli, and packed with gooey, melty cheddar cheese. The addition of a smooth, creamy base gives it the perfect texture, making every spoonful a delightful experience. Whether you’re following a low-carb, keto, or gluten-free diet, this soup is an excellent choice because it’s both satisfying and wholesome. Plus, it comes together quickly, making it a great option for weeknight meals or meal prepping for the week ahead.

Creamy Broccoli and Cheddar Soup

Ingredients

  • 4 cups fresh broccoli florets (about 1 large head of broccoli)
  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, grated (reserve a little for garnish)
  • Salt and pepper, to taste
  • 1/2 teaspoon ground mustard powder (optional)
  • Pinch of red pepper flakes (optional, for a little heat)
  • Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté the onion and garlic: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook the broccoli: Add the broccoli florets to the pot and cook for another 3-4 minutes, stirring occasionally. The broccoli will begin to soften slightly.
  3. Add the broth and seasonings: Pour in the chicken or vegetable broth, and season with salt, pepper, and mustard powder (if using). Stir well and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the broccoli is tender and easily pierced with a fork.
  4. Blend the soup: Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. You can make it completely smooth or leave it a little chunky for added texture. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  5. Add the cream and cheese: Stir in the heavy cream and grated cheddar cheese, making sure the cheese melts completely into the soup, creating a rich, creamy texture. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes (for a bit of heat), if desired.
  6. Serve: Ladle the soup into bowls and garnish with a sprinkle of cheddar cheese and freshly chopped parsley. Serve hot with crusty bread or crackers for a complete meal.

Servings and timing

  • Servings: 4-6
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Variations

  • Add more vegetables: You can add other vegetables like carrots, cauliflower, or celery for added flavor and nutrients.
  • Make it vegan: Substitute the heavy cream with coconut cream or a plant-based cream, and use vegan cheese for a dairy-free version.
  • Add protein: Add cooked chicken, turkey, or beef bits to the soup for a more filling meal.
  • Spicy version: For a spicy kick, add a diced jalapeño or more red pepper flakes to the soup.
  • Add herbs: Stir in some fresh thyme, rosemary, or dill for extra flavor. You can also add fresh lemon juice or zest for brightness.

Storage/reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Reheat the soup on the stovetop over low heat. Add a splash of broth or cream to thin it out if it has thickened too much after storing.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli in this soup. Just be sure to thaw and drain it before adding it to the pot.

2. Can I use a different cheese?

Yes, you can use other types of cheese like mozzarella, gouda, or gruyère, but cheddar provides that classic flavor and creamy texture. A sharp cheddar will give the soup a nice tang.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors develop even more as it sits.

4. Can I make this soup without cream?

Yes, if you want a lighter version, you can skip the heavy cream and use milk or a plant-based milk like almond milk. Keep in mind that the soup will be a little less rich without the cream.

5. How do I make the soup thicker?

If you want a thicker soup, cook the soup a little longer to reduce the liquid. Alternatively, you can blend a portion of the broccoli more thoroughly or add a little cornstarch mixed with water.

6. Can I add beef or other meats?

Yes! Beef bits, cooked chicken, or turkey can be added to the soup to give it extra flavor and protein.

7. How can I adjust the texture?

If you prefer a chunkier soup, blend only half of the soup and leave some pieces of broccoli intact for added texture. You can also use a potato masher for a slightly rustic texture.

8. Can I use store-bought broth?

Yes, you can use store-bought chicken or vegetable broth. Be sure to choose a low-sodium variety so you can control the amount of salt in the soup.

9. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onion and garlic, then add all ingredients (except the cream and cheese) to the slow cooker. Cook on low for 4-6 hours. Blend the soup, then stir in the cream and cheese before serving.

10. Can I make this soup without blending it?

If you prefer a chunky soup, you can skip the blending step. Just cook the broccoli until tender, then stir in the cream and cheese. This will give you a heartier, more rustic soup.

Conclusion

Creamy Broccoli and Cheddar Soup is a rich, comforting dish that combines the natural flavors of broccoli with the creaminess of cheddar cheese, creating the perfect balance of savory goodness. This recipe is easy to make and can be customized with your favorite add-ins or toppings. Whether you’re serving it as a starter or enjoying it as a main dish, this soup is a warming, wholesome meal that will keep you coming back for more!

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Creamy Broccoli and Cheddar Soup

Creamy Broccoli and Cheddar Soup


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  • Author: Chef MARTHA
  • Total Time: 30 minutes
  • Yield: undefined

Description

Creamy Broccoli and Cheddar Soup is a rich, comforting, and indulgent dish that combines the earthiness of fresh broccoli with the creamy, velvety texture of cheddar cheese. This soup is the perfect balance of flavors, offering a light yet filling meal that’s perfect for a chilly day. The combination of broccoli and sharp cheddar is a classic, and this soup is incredibly easy to prepare. Whether you’re craving something warm for lunch, dinner, or as a starter, this creamy broccoli and cheddar soup will hit the spot every time.


Ingredients

  • 4 cups fresh broccoli florets (about 1 large head of broccoli)
  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, grated (reserve a little for garnish)
  • Salt and pepper, to taste
  • 1/2 teaspoon ground mustard powder (optional)
  • Pinch of red pepper flakes (optional, for a little heat)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the onion and garlic: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Cook the broccoli: Add the broccoli florets to the pot and cook for another 3-4 minutes, stirring occasionally. The broccoli will begin to soften slightly.
  3. Add the broth and seasonings: Pour in the chicken or vegetable broth, and season with salt, pepper, and mustard powder (if using). Stir well and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the broccoli is tender and easily pierced with a fork.
  4. Blend the soup: Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. You can make it completely smooth or leave it a little chunky for added texture. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  5. Add the cream and cheese: Stir in the heavy cream and grated cheddar cheese, making sure the cheese melts completely into the soup, creating a rich, creamy texture. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes (for a bit of heat), if desired.
  6. Serve: Ladle the soup into bowls and garnish with a sprinkle of cheddar cheese and freshly chopped parsley. Serve hot with crusty bread or crackers for a complete meal.

Notes

  • Variations: Add more vegetables like carrots, cauliflower, or celery for added flavor and nutrients.
  • Vegan option: Substitute the heavy cream with coconut cream or a plant-based cream, and use vegan cheese for a dairy-free version.
  • Adding protein: Add cooked chicken, turkey, or beef bits to the soup for a more filling meal.
  • Spicy version: For a spicy kick, add a diced jalapeño or more red pepper flakes to the soup.
  • Herb options: Stir in some fresh thyme, rosemary, or dill for extra flavor. You can also add fresh lemon juice or zest for brightness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 40mg

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