This Creamy Broccoli Cheddar Soup is the ultimate comfort food. It’s rich, velvety smooth, and packed with the goodness of broccoli and the sharp tang of cheddar cheese. This soup is surprisingly easy to make, requiring just a handful of simple ingredients and minimal effort. It’s perfect for a chilly evening, a quick lunch, or any time you crave a warm, satisfying bowl of deliciousness. The optional homemade croutons elevate this soup to another level, adding a delightful crunch and cheesy flavor.
Why You Will Love This Recipe
You’ll fall in love with this recipe for several reasons. First, it’s incredibly flavorful. The combination of broccoli, cheddar, and a hint of garlic creates a symphony of tastes that will tantalize your taste buds. Second, it’s incredibly easy to make, perfect for busy weeknights or when you want a comforting meal without spending hours in the kitchen. Third, it’s a healthy and nutritious way to sneak in your greens. Broccoli is packed with vitamins and antioxidants, making this soup both delicious and good for you. Fourth, it is highly customizable. Adjust the amount of cheese, add different vegetables, or spice it up with a pinch of red pepper flakes – the possibilities are endless. Finally, the texture is divine. The smooth, creamy consistency is incredibly comforting and satisfying, making this soup a true winner.
Ingredients:
- 2 large heads of broccoli (30-32oz / 850-900g total), florets chopped, stems finely diced
- 4 cups (1 litre) chicken stock (plus more if needed)
- 2/3 cup (160ml) heavy/double cream, room temperature
- 2 cups (200g) grated sharp cheddar cheese (plus extra for garnish if desired)
- 1 large rib of celery, finely diced
- 1 large carrot, finely diced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 3/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Fresh parsley, finely chopped (optional, for garnish)
Croutons (Optional):
- 5oz (150g) baguette or other firm bread, cubed
- 3–4 tbsp grated parmesan
- 2 tbsp olive oil
- Salt & pepper to taste
Preparation:
Step 1: Prepare the broccoli. Begin by washing and drying the broccoli heads thoroughly. Separate the florets from the stems. Chop the florets into bite-sized pieces for even cooking. Trim the broccoli stems, removing any tough or woody parts. Finely dice the stems; these will add depth of flavor and texture to the soup. It’s important to dice the stems finely so they cook evenly with the other vegetables.
Step 2: Sauté the vegetables. In a large pot or Dutch oven, melt the butter over medium-high heat. Once melted, add the finely diced broccoli stems, diced onion, celery, and carrot. Sauté these vegetables until they become softened and lightly golden. This step is crucial for building a flavorful base for the soup. Sautéing the vegetables allows them to release their natural sugars, creating a richer and more complex flavor profile. Stir frequently to prevent burning, and adjust the heat as needed.
Step 3: Add garlic and broccoli florets. Add the minced garlic to the pot and cook for an additional 1–2 minutes until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup. The fragrant garlic will infuse the other vegetables with its aroma, adding another layer of flavor to the soup. Next, add the chopped broccoli florets to the pot.
Step 4: Simmer the soup. Pour in the chicken stock, ensuring it barely covers the broccoli and vegetables. Season with salt and pepper, adjusting the amounts to your taste preference. Bring the soup to a simmer, then reduce the heat to low. Cover the pot with a lid and allow the soup to simmer for approximately 20 minutes, or until the broccoli is fork-tender. Simmering the soup allows the flavors to meld together, creating a harmonious and delicious dish. Periodically check the soup to ensure the liquid hasn’t evaporated too much; if needed, add a bit more chicken stock.
Step 5: Prepare the croutons (optional). While the soup is simmering, you can prepare the croutons. Preheat the oven to 350°F (180°C). In a bowl, toss the cubed bread with olive oil, grated parmesan, salt, and pepper. Spread the bread cubes in a single layer on a baking sheet. Bake for about 10 minutes, or until the croutons are golden brown and crispy. Keep a close eye on them to prevent burning.
Step 6: Blend the soup. Once the broccoli is tender, remove the pot from the heat. Using a hand blender (immersion blender), carefully blend the soup until it is smooth and thick. If you prefer a chunkier soup, you can blend it partially, leaving some small pieces of broccoli. Alternatively, you can transfer the soup to a regular blender, but be sure to vent it properly to prevent pressure buildup.
Step 7: Add cream and cheddar. Return the pot to low heat. Stir in the heavy cream, then gradually stir in the grated cheddar cheese until it is completely melted and fully incorporated into the soup. The cream will add richness and smoothness to the soup, while the cheddar cheese will provide its characteristic tangy flavor. Stir constantly to prevent the cheese from clumping or sticking to the bottom of the pot. If the soup is too thick, you can thin it out with additional chicken stock until it reaches your desired consistency.
Step 8: Season and serve. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of red pepper flakes for a little heat. Serve the soup hot, garnished with homemade croutons, extra grated cheddar cheese, and fresh parsley, if desired. The croutons add a delightful crunch and cheesy flavor to the soup, while the parsley provides a fresh, vibrant touch.
COOKING Rating:
Easy
Serving Suggestions:
Serve this creamy broccoli cheddar soup as a starter, a light lunch, or a comforting dinner. It pairs well with a grilled cheese sandwich, a crusty baguette, or a side salad. For a heartier meal, serve it with a baked potato or some roasted vegetables.
Tips:
- For a richer flavor, use homemade chicken stock.
- Don’t overcook the broccoli, or it will become mushy.
- If you don’t have a hand blender, you can use a regular blender, but be sure to vent it properly.
- For a spicier soup, add a pinch of red pepper flakes.
- To make this soup vegetarian, use vegetable stock instead of chicken stock.
- To make this soup vegan, substitute the butter with olive oil, the heavy cream with coconut cream, and the cheddar cheese with a vegan cheese alternative.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 350
- Protein: 15g
- Sodium: 800mg
Conclusion:
This Creamy Broccoli Cheddar Soup is a comforting and delicious dish that is perfect for any occasion. With its rich flavor, smooth texture, and simple preparation, it’s sure to become a family favorite. Whether you’re looking for a quick and easy weeknight meal or a comforting bowl of soup on a chilly day, this recipe is a winner. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use frozen broccoli for this recipe?
A: Yes, you can absolutely use frozen broccoli. Just make sure to thaw it completely and drain any excess water before adding it to the pot. Frozen broccoli might be slightly softer than fresh broccoli, so you may need to adjust the cooking time accordingly.
Q2: Can I make this soup ahead of time?
A: Yes, this soup is great for making ahead of time. Prepare the soup as directed, but hold off on adding the cream and cheddar cheese until you’re ready to serve it. This will prevent the soup from becoming too thick or the cheese from separating. When ready to serve, gently reheat the soup over low heat, then stir in the cream and cheddar cheese until melted and smooth.
Q3: Can I freeze this soup?
A: While you can freeze this soup, the texture may change slightly upon thawing. Dairy-based soups can sometimes become grainy after freezing. To minimize this, allow the soup to cool completely before freezing it in an airtight container. When thawing, do so slowly in the refrigerator, and gently reheat the soup over low heat, stirring frequently.
Q4: What can I substitute for the heavy cream?
A: If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or even whole milk. However, keep in mind that the soup won’t be as rich and creamy. For a vegan alternative, you can use full-fat coconut milk or a cashew cream.
Q5: Can I add other vegetables to this soup?
A: Absolutely! Feel free to customize this soup by adding other vegetables such as potatoes, cauliflower, or spinach. Just be sure to adjust the cooking time accordingly to ensure all the vegetables are tender. Potatoes will add a creamier texture, while cauliflower will complement the broccoli flavor nicely. Spinach should be added towards the end of the cooking process to prevent it from becoming too wilted.
