Broccoli Cheddar Soup has been my ultimate comfort food forever, and I’ve finally perfected my own version! This isn’t just any soup; it’s a bowl of pure happiness that’s surprisingly good for you. I remember my mom making a version of this when I was a kid, and the smell of simmering vegetables and melting cheese always meant a cozy evening. My creamy broccoli cheddar soup recipe takes that nostalgic feeling and elevates it with a secret ingredient that makes it incredibly satisfying and packed with protein. You’ll love how quick and easy it is to whip up this homemade broccoli cheddar soup, perfect for any night of the week. Let’s get cooking!
Why You’ll Love This Broccoli Cheddar Soup
- Incredible Flavor: It’s incredibly rich, cheesy, and satisfying.
- Quick Prep: This is an easy broccoli cheddar soup that comes together fast.
- Surprisingly Healthy: Packed with protein and veggies, it feels guilt-free.
- Budget-Friendly: Uses common pantry staples for a cost-effective meal.
- Family Favorite: Even picky eaters adore this comforting bowl.
- Versatile: Perfect for a light lunch or a hearty dinner.
- Simple to Make: You’ll find this easy broccoli cheddar soup is a weeknight wonder.
Ingredients for Broccoli Cheddar Soup
Gathering the right broccoli cheddar soup ingredients is key to unlocking its creamy, cheesy goodness. This recipe uses simple, wholesome components to create a truly satisfying meal. You’ll need 1 tablespoon butter to start the sauté, followed by 1 large yellow onion, diced, 2 large carrots, peeled and diced, and 1 stalk celery, diced for a flavorful base. A couple of cloves of 2 cloves garlic, minced adds aromatic depth. For creaminess without heaviness, we use 1/4 cup all-purpose flour (or gluten-free flour) to thicken, 3 cups vegetable broth for liquid, and 4 cups chopped broccoli, the star of the show. The magic happens with 2 cups 1% milk, 4 oz cheddar cheese, shredded for that classic cheesy flavor, and my secret weapon: 1 cup low fat cottage cheese, blended, which adds protein and a wonderfully smooth texture. Finally, season with salt & pepper to taste.
How to Make Broccoli Cheddar Soup
Learning how to make broccoli cheddar soup is simpler than you might think, and the result is pure comfort in a bowl. We’ll start by building a fantastic flavor base that will make this soup truly shine. Trust me, this process is so rewarding!
- Step 1: Melt 1 tablespoon butter in a large pot or Dutch oven over medium heat. Once shimmering, add 1 large yellow onion, diced, 2 large carrots, peeled and diced, and 1 stalk celery, diced. Cook these aromatics, stirring often, for about 10 minutes until they start to soften and become fragrant.
- Step 2: Add 2 cloves garlic, minced to the pot and cook for just one minute more until fragrant. Be careful not to burn the garlic!
- Step 3: Stir in 1/4 cup all-purpose flour (or your gluten-free alternative) and 1/2 teaspoon smoked paprika. Cook for another minute, stirring constantly, until the vegetables are evenly coated and the flour smells slightly toasted. This step is crucial for thickening our soup.
- Step 4: Pour in 3 cups vegetable broth and add 4 cups chopped broccoli. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Step 5: Once simmering, reduce the heat slightly and cook for 8-9 minutes, or until the broccoli is tender when pierced with a fork. The aroma at this stage is amazing!
- Step 6: Stir in 2 cups 1% milk. Heat gently over low heat until the soup is warm all the way through. Avoid boiling at this point to prevent the dairy from separating.
- Step 7: Gradually stir in the blended cottage cheese and 4 oz cheddar cheese, shredded. Keep stirring gently until the cheese is completely melted and the soup is wonderfully creamy. This is the key to achieving that luscious texture when you learn how to make broccoli cheddar soup.
- Step 8: For an extra smooth consistency, carefully transfer about 1 cup of the soup to a blender, blend until smooth, and then return it to the pot. Alternatively, use an immersion blender directly in the pot until you reach your desired creaminess.
- Step 9: Season your delicious creation with salt & pepper to taste. Ladle into bowls and enjoy this delightful broccoli cheddar soup!
Pro Tips for the Best Broccoli Cheddar Soup
Want to elevate your soup game? These little tricks guarantee a restaurant-worthy bowl every time you whip up this creamy broccoli cheddar soup.
- Always shred your own cheddar cheese from a block. Pre-shredded cheese often contains anti-caking agents that can make your soup gritty instead of smooth.
- Don’t overcook the broccoli! You want it tender but still vibrant green. It will continue to soften in the hot soup.
- For a richer flavor, consider using half-and-half or heavy cream instead of 1% milk, though it will increase the fat content.
- Taste and adjust seasoning at the very end. Salt and pepper are crucial for bringing out all the delicious flavors.
What’s the secret to perfect Broccoli Cheddar Soup?
The secret to that incredibly smooth and rich texture in a cheesy broccoli soup like this is the combination of blended cottage cheese and freshly shredded cheddar. The cottage cheese adds protein and creaminess without a heavy dairy taste, and melting the cheese gently over low heat is key. For more recipe inspiration, check out our other recipes.
Can I make Broccoli Cheddar Soup ahead of time?
Yes! You can prepare the soup base (up to step 7) a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the soup, then stir in the blended cottage cheese and shredded cheddar until fully melted.
How do I avoid common mistakes with Broccoli Cheddar Soup?
The biggest pitfall is boiling the soup after adding the dairy, which can cause it to curdle. Always use low heat for the final warming and melting stages. Also, avoid overcooking the broccoli; it can turn mushy and lose its bright color. For tips on proper food handling and storage, you can refer to resources from the FoodSafety.gov website.
Best Ways to Serve Broccoli Cheddar Soup
This comforting bowl of broccoli cheddar soup is wonderfully versatile, making it perfect for any meal. For a light lunch, I love serving it with a crusty piece of bread for dipping, or perhaps a simple side salad with a zesty vinaigrette. When I’m planning broccoli cheddar soup for dinner, I often pair it with grilled cheese sandwiches for a classic, cozy meal that everyone adores. You could also serve it alongside a flavorful chicken breast or some savory muffins for a more substantial supper. It’s so hearty and satisfying, it really stands on its own!
Nutrition Facts for Broccoli Cheddar Soup
This creamy broccoli cheddar soup is a delightful way to enjoy a hearty meal that’s also packed with goodness. Here are the approximate nutritional values per serving, based on the recipe’s yield of 8 servings:
- Calories: 210 (estimate)
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20 grams
- Sugar: 6g
- Sodium: 550mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of cheese and broth.
How to Store and Reheat Broccoli Cheddar Soup
Properly storing and reheating this delightful broccoli cheese soup ensures you can enjoy its creamy goodness for days to come. Once the soup has cooled slightly, which usually takes about an hour, transfer it into airtight containers. This helps maintain its fresh flavor and prevents any contamination. It will keep well in the refrigerator for about 3 to 4 days. While this soup is best enjoyed fresh, if you need to store it for longer, you can freeze it for up to 3 months. Make sure the containers are freezer-safe and leave a little headspace for expansion.
When you’re ready to reheat your broccoli cheddar soup, it’s quite simple. For refrigerated soup, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the dairy to separate. If reheating from frozen, thaw it overnight in the refrigerator first, then follow the stovetop method. You can also reheat individual portions in the microwave, stirring halfway through for even heating.
Frequently Asked Questions About Broccoli Cheddar Soup
What is broccoli cheddar soup?
Simply put, broccoli cheddar soup is a creamy, comforting soup featuring tender broccoli florets and a rich, cheesy broth made with cheddar cheese. It’s a classic dish known for its velvety texture and savory flavor, making it a beloved comfort food for many. This version adds a protein boost for a more satisfying meal.
Why is broccoli cheddar soup popular?
Its popularity stems from a combination of factors: it’s incredibly delicious, offering a delightful balance of earthy broccoli and sharp cheddar. It’s also seen as a more wholesome option compared to some other creamy soups, especially when made with healthier ingredients like in this recipe. Plus, it’s incredibly versatile – perfect as a light lunch or a hearty dinner starter. For more information on the nutritional benefits of broccoli, you can consult resources like the NHS website.
Can I make Broccoli Cheddar Soup vegan?
You absolutely can adapt this recipe to be vegan! To make a vegan broccoli cheddar soup, you would substitute the butter with olive oil or vegan butter, use vegetable broth, plant-based milk (like unsweetened cashew or oat milk), and a good quality vegan cheddar cheese alternative. The blended cottage cheese would need to be replaced with a silken tofu or cashew cream base for similar creaminess.
What kind of cheese is best for broccoli cheddar soup?
For the best flavor and texture in your broccoli cheddar soup, I always recommend using sharp cheddar cheese that you shred yourself from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, sometimes leading to a slightly grainy texture. Sharp cheddar provides a robust flavor that stands up well to the creamy base.
Variations of Broccoli Cheddar Soup You Can Try
Once you master this basic creamy broccoli cheddar soup, you’ll want to explore all the delicious ways to customize it! Whether you’re looking for dietary adjustments or new flavor profiles, there are fantastic options.
- Low Carb Broccoli Cheddar Soup: To make a low carb broccoli cheddar soup, simply omit the flour and rely on the blended cottage cheese and extra cheese for thickening. You can also add a tablespoon of almond flour for extra body if desired.
- Vegan Broccoli Cheddar Soup: For a delicious vegan broccoli cheddar soup, swap the butter for olive oil, use plant-based milk (like cashew or oat milk), and substitute the cheddar and cottage cheese with your favorite vegan cheese shreds and a blend of silken tofu or cashew cream.
- Spicy Broccoli Cheddar Soup: Kick things up a notch by adding a pinch of cayenne pepper or a dash of your favorite hot sauce along with the smoked paprika. A few chopped jalapeños sautéed with the onions also work wonderfully.
- Chicken Broccoli Cheddar Soup: For a heartier meal, add shredded cooked chicken breast to the soup during the last few minutes of simmering. This transforms it into a complete and satisfying chicken and broccoli cheddar soup. For other chicken recipes, you might like our Persian Chicken Recipe.
Broccoli Cheddar Soup: 1 Secret for Creamy Flavor
This rich and creamy broccoli cheddar soup is secretly healthy, offering 20 grams of protein per serving. It’s a comforting and wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 4 oz cheddar cheese, shredded
- 1 cup low fat cottage cheese, blended
- Salt & pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, and celery. Cook for 10 minutes, stirring frequently.
- Add the garlic and cook for one minute more over medium heat.
- Stir in the smoked paprika and flour. Cook for one minute, stirring until the vegetables are coated.
- Add the broth and broccoli. Bring to a simmer.
- Simmer the broccoli for 8-9 minutes until softened.
- Add the milk and cook over low heat until warm.
- Stir in the blended cottage cheese and shredded cheddar cheese until melted. Avoid high heat to prevent curdling.
- Transfer one cup of soup to a blender, blend, and return to the pot. Alternatively, use an immersion blender.
- Season with salt and pepper to taste.
Notes
- Using 3 cups of broth is recommended to start; add more if a thinner consistency is desired.
- For best results, shred your own cheddar cheese from a block.
- This soup does not freeze well due to its dairy content.
Nutrition
- Serving Size: 1 cup
- Protein: 20 grams
