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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
