Broccoli Cheddar Soup

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Broccoli cheddar soup is a comforting classic that’s easy to make at home. This creamy, cheesy dish combines tender broccoli florets with rich cheddar in a velvety base. You can whip up a delicious batch in about 30 minutes, perfect for busy weeknights or chilly days.

Your homemade version will taste even better than restaurant versions. With fresh ingredients and simple steps, you’ll create a satisfying soup that’s sure to become a family favorite. Plus, you can adjust the flavors to your liking and even make it healthier by adding extra veggies or using low-fat cheese.

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make a tasty broccoli cheddar soup:

• 4 tablespoons butter (or margarine) • 1 medium onion, chopped (shallots work too) • 2 cloves garlic, minced (garlic powder is fine) • 1/4 cup flour (try cornstarch for gluten-free) • 4 cups chicken broth • 2 cups milk • 1 cup heavy cream • 4 cups broccoli florets • 2 cups shredded cheddar cheese • Salt and pepper to taste

You can add some extra flavor with:

• 1 cup julienned carrots • 1 teaspoon thyme • 1/2 teaspoon paprika • 1/4 teaspoon garlic powder • 1/4 teaspoon mustard powder

Don’t worry if you’re missing an item or two. This soup is pretty flexible. You can swap whole milk for the heavy cream or use veggie broth instead of chicken. The key is to keep the broccoli and cheddar as your stars.

Remember, you can always adjust amounts to suit your taste. Want it cheesier? Add more cheddar. Like it thicker? Use a bit more flour. It’s your soup, so make it how you like it!

Instructions

1. Melt butter in a big pot over medium heat. Add diced onions and cook for 3-4 minutes until soft.
2. Sprinkle flour over the onions. Stir and cook for about a minute.
3. Pour in milk and half-and-half. Add a pinch of nutmeg.
4. Toss in chopped broccoli florets. Add a dash of salt and plenty of black pepper.
5. Bring the mixture to a gentle boil. Lower the heat and simmer for 10 minutes.
6. Stir in shredded cheddar cheese until it melts completely.
7. Use an immersion blender to puree the soup if you like it smooth. Or leave some chunks for texture.
8. Taste and adjust seasoning as needed.
9. Serve hot with some extra cheese on top and crusty bread on the side.

You can make this soup your own by adding other veggies like carrots or cauliflower. For a protein boost, try stirring in some cooked chicken or crispy bacon bits. Enjoy your warm, comforting bowl of broccoli cheddar goodness!

Tips, Tricks & Storing

You can make this soup even better with a few simple tips. Use fresh broccoli for the best flavor and texture. Cut it into small, bite-sized pieces for faster cooking.

Shred your own cheese instead of using pre-shredded. It melts better and gives a smoother texture to the soup.

Add the cheese slowly and stir constantly. This helps prevent clumping and ensures a creamy soup.

Try adding some extras for more flavor. Crispy bacon bits or a sprinkle of nutmeg can take your soup to the next level.

To store leftovers, let the soup cool completely. Put it in an airtight container and keep it in the fridge for up to 3 days.

When reheating, do it slowly over low heat. Stir often to keep the texture smooth. You might need to add a splash of milk if it’s too thick.

If you want to freeze the soup, leave out the dairy. Add the cream and cheese after thawing and reheating. This keeps the texture better.

Remember to taste and adjust seasonings before serving. A little extra salt or pepper can make a big difference.