Broccoli Cheddar Soup: A Comforting Classic

Broccoli Cheddar Soup is a timeless comfort food that warms you up from the inside out. This rich and creamy soup combines the freshness of tender broccoli and shredded carrots with the indulgence of sharp cheddar cheese. It’s the perfect dish to enjoy on chilly evenings or when you’re craving something cozy and satisfying. Whether you’re serving it to family and friends or enjoying a quiet night in, this soup never disappoints. Plus, it’s quick and easy to make, with minimal prep time and ingredients you probably already have on hand. The combination of savory, cheesy goodness and healthy vegetables makes it a guilt-free indulgence that everyone will love.

The beauty of this Broccoli Cheddar Soup lies in its balance of flavors and textures. The creamy base is rich but not overly heavy, while the broccoli adds a fresh crunch that pairs perfectly with the smoothness of the soup. The carrots contribute a touch of sweetness, while the paprika and cayenne pepper give the soup a subtle depth of flavor. And let’s not forget about the extra-sharp cheddar, which melts perfectly into the soup for a delightful, cheesy experience with every spoonful.

Why You’ll Love This Recipe

1. Comforting and Hearty

The creamy texture and rich flavor make this soup the ultimate comfort food, perfect for cozy nights or when you need a little extra warmth on a chilly day.

2. Packed with Vegetables

Broccoli and carrots are not only delicious but also packed with nutrients, making this soup a healthier option without sacrificing flavor.

3. Easy to Make

With a straightforward list of ingredients and easy steps, this recipe is beginner-friendly, so even novice cooks can enjoy making it from scratch.

4. Customizable

You can easily adjust the ingredients to suit your tastes or dietary preferences, from using vegetable broth to adding extra spices or herbs for more flavor.

5. Perfect for Leftovers

This soup keeps well in the fridge and even freezes beautifully, making it a great meal prep option for the week ahead.

Ingredients

• Unsalted butter
• Olive oil
• Yellow onion, finely diced
• Minced garlic
• Smoked paprika
• Ground mustard
• Ground cayenne pepper
• Salt and pepper
• Flour
• Low-sodium chicken broth or vegetable broth
• Half-and-half
• Bay leaf (optional)
• Chopped broccoli
• Shredded carrots
• Grated extra-sharp cheddar cheese
• Buttered bread (optional), or bread bowls for serving

Variations

• Vegan Version: Swap out the butter for a plant-based alternative, use vegan cheese, and replace the half-and-half with coconut milk or a dairy-free cream.
• Spicy Kick: Add more cayenne pepper or a chopped jalapeño for an extra kick of heat.
• Cheese Lovers: Incorporate other types of cheese like gouda or mozzarella for a different flavor profile.
• Add Protein: For a heartier version, add some shredded rotisserie chicken or cooked sausage to the soup.
• Low-Carb: Skip the flour and use a low-carb thickener like xanthan gum or guar gum to make the soup keto-friendly.

How to Make the Recipe

Step 1: Prepare the Ingredients

Start by dicing the onion and mincing the garlic. Chop the broccoli into bite-sized pieces and shred the carrots. Grate the cheese, and gather all the other ingredients you’ll need.

Step 2: Sauté the Aromatics

In a large pot, heat 4 tablespoons of butter and olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.

Step 3: Add Spices and Flour

Add the smoked paprika, ground mustard, cayenne pepper, salt, and pepper to the pot, stirring for about 1 minute to release the flavors. Then, sprinkle in the flour and cook, stirring constantly for 2-3 minutes to create a roux.

Step 4: Incorporate Liquids

Gradually whisk in the chicken (or vegetable) broth and half-and-half, ensuring that the mixture remains smooth. If using, drop in the bay leaf. Bring the mixture to a simmer and let it cook for 5-7 minutes until it begins to thicken.

Step 5: Add the Vegetables

Add the chopped broccoli and shredded carrots to the pot. Stir well, cover, and let the soup simmer for 10-15 minutes, until the vegetables are tender.

Step 6: Add Cheese and Final Seasoning

Once the vegetables are tender, remove the soup from the heat and stir in the grated cheddar cheese until it’s fully melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.

Step 7: Serve

Serve hot, optionally with buttered bread on the side or in bread bowls for a heartier meal.

Tips for Making the Recipe

• Don’t Overcook the Broccoli: For the best texture, don’t cook the broccoli for too long. You want it to be tender but still retain some bite.
• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture and melting quality. Grate your cheese fresh for a creamier result.
• Adjust Consistency: If you prefer a thicker soup, let it simmer longer or use an immersion blender to puree part of the soup.
• Make it Creamier: For an even richer soup, add a little extra half-and-half or a splash of heavy cream at the end.

How to Serve

Broccoli Cheddar Soup can be served in a variety of ways. For a fun twist, serve it in a hollowed-out bread bowl, which adds an extra layer of flavor. If you prefer something more traditional, serve it with a slice of hearty buttered bread for dipping. You can also top the soup with extra grated cheddar cheese, crispy bacon bits, or croutons for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally to prevent it from sticking or burning.

Freezing

Broccoli Cheddar Soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the refrigerator overnight and warm on the stovetop. Note that the texture may change slightly after freezing, but the flavor will remain delicious.

Reheating

Reheat the soup gently over low heat. If the soup has thickened too much, you can add a little extra broth or half-and-half to bring it back to the desired consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3-4 days or frozen for up to 3 months.

2. Can I make this soup vegetarian?

Yes, just use vegetable broth and skip any meat-based additions like bacon.

3. Can I use frozen broccoli?

Yes, frozen broccoli works well in this recipe; however, fresh broccoli will give the best texture.

4. Can I use non-dairy milk instead of half-and-half?

Yes, feel free to substitute with coconut milk or almond milk for a dairy-free option.

5. How do I make the soup thicker?

If you want a thicker soup, cook it longer to reduce the liquid or use an immersion blender to puree part of the soup.

6. Can I add more cheese?

Absolutely! Adding more cheese will make the soup even creamier and cheesier. Just make sure to melt it in thoroughly.

7. Can I use other types of cheese?

Yes, you can use a mix of cheeses such as gouda, mozzarella, or Monterey Jack for a unique flavor profile.

8. Is this soup gluten-free?

No, it contains flour to thicken the soup. However, you can use gluten-free flour or cornstarch as a substitute.

9. Can I add meat to the soup?

Yes, adding shredded rotisserie chicken or bacon would be a delicious way to add protein to the soup.

10. Can I freeze this soup?

Yes, you can freeze it for up to 3 months. Just ensure it’s cooled completely before freezing.

Conclusion

Broccoli Cheddar Soup is a crowd-pleasing dish that combines comfort and nutrition in every spoonful. With its creamy texture, rich flavor, and customizable ingredients, it’s the perfect meal to enjoy with loved ones or savor as leftovers. Whether you’re looking for a quick weeknight dinner or something to warm you up on a cold day, this soup is sure to hit the spot every time.

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