Broccoli Cheddar Soup: An Amazing Ultimate Recipe for Comfort

Why You’ll Love This Recipe

• Rich and creamy with vibrant broccoli and sharp cheddar
• Easy to prepare with wholesome ingredients
• Perfect comfort food for cold days or anytime you need a warm hug in a bowl
• Can be made vegetarian using vegetable broth
• Great for meal prep and leftovers reheat well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh broccoli florets
• 1 cup chopped onions
• 1 cup diced carrots
• 2 tablespoons butter
• 3 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Melt Butter:
   In a large pot, melt butter over medium heat.
2. Sauté Onions and Carrots:
   Add onions and carrots, cooking until onions are translucent, about 5 minutes.
3. Add Broccoli:
   Stir in broccoli florets and sauté for 2-3 minutes.
4. Pour in Broth:
   Add broth and bring to a boil.
5. Simmer:
   Reduce heat and simmer for 15 minutes until broccoli softens.
6. Prepare Cream Mixture:
   Whisk heavy cream and flour in a small bowl until smooth.
7. Incorporate Cream:
   Slowly pour cream mixture into soup, stirring constantly.
8. Add Cheese:
   Gradually add shredded cheddar, stirring until melted and smooth.
9. Season:
   Add garlic powder, salt, and pepper to taste. Adjust seasoning as needed.
10. Serve:
    Remove from heat and serve hot. Garnish with extra cheese or fresh herbs if desired.

Servings and Timing

• Servings: 4-6
• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Variations

• Use smoked cheddar for a deeper flavor.
• Substitute heavy cream with half-and-half for a lighter soup.
• Blend half the soup for a creamier texture while keeping some chunks.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, stirring occasionally.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works well; just adjust simmering time accordingly.

How do I prevent the soup from curdling?

Add cream mixture slowly while stirring and avoid boiling after adding dairy.

Can I make this vegan?

Use plant-based milk and vegan cheese alternatives, plus vegetable broth.

Can I freeze this soup?

Freezing is possible but may change the texture slightly due to cream.

What type of cheddar is best?

Sharp cheddar gives the best flavor balance, but mild works too.

Can I add other vegetables?

Carrots and onions are classic, but celery or cauliflower can be added.

How thick will the soup be?

It’s creamy but pourable; add more broth for a thinner consistency.

Can I use flour alternatives?

Cornstarch or arrowroot powder can be used as thickening substitutes.

How do I reheat without separating?

Heat gently on low, stirring frequently to keep it smooth.

Can I prepare the soup ahead?

Yes, it tastes even better after flavors meld for a few hours or overnight.

Conclusion

Broccoli Cheddar Soup is the ultimate comfort food—creamy, cheesy, and packed with fresh veggies. Easy to make and perfect for any occasion, this recipe delivers a satisfying bowl of warmth that’s sure to become a household favorite.

Broccoli Cheddar Soup: An Amazing Ultimate Recipe for Comfort

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Creamy and cheesy Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a smooth cream base. Perfect comfort food for chilly days or anytime you want a warm, satisfying bowl.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Simmering
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 cups fresh broccoli florets

1 cup chopped onions

1 cup diced carrots

2 tablespoons butter

3 cups vegetable or chicken broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon garlic powder

Salt and pepper to taste

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Instructions

1. In a large pot, melt butter over medium heat.
2. Add onions and carrots; cook until onions are translucent, about 5 minutes.
3. Stir in broccoli florets and sauté for 2-3 minutes.
4. Add broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes until broccoli softens.
6. Whisk heavy cream and flour in a small bowl until smooth.
7. Slowly pour cream mixture into soup, stirring constantly.
8. Gradually add shredded cheddar, stirring until melted and smooth.
9. Season with garlic powder, salt, and pepper to taste. Adjust seasoning as needed.
10. Remove from heat and serve hot. Garnish with extra cheese or fresh herbs if desired.

Notes

Use smoked cheddar for a deeper flavor.

Add cooked bacon or ham for a meaty twist.

Substitute heavy cream with half-and-half for a lighter soup.

Blend half the soup for a creamier texture while keeping some chunks.

Frozen broccoli can be used; adjust simmering time accordingly.

Add cream mixture slowly and avoid boiling after adding dairy to prevent curdling.

Use cornstarch or arrowroot powder as thickening alternatives.

Reheat gently on low heat, stirring frequently to maintain smoothness.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 70mg