why make this recipe
This soup is warm, creamy, and full of broccoli and cheese. It is quick to make and fills the kitchen with a nice smell. It pairs well with bread and is a good meal for busy nights or cold days.
introduction
This Broccoli Cheddar Soup is rich and simple. You use common ingredients and cook it on the stove. If you like soups with broccoli and pasta, try a different meal such as a broccoli and chicken orzo soup for another easy weeknight option.
how to make Broccoli Cheddar Soup
Start by softening the onions in butter. Add spices and garlic so they release their flavor. Stir in flour to make a light roux, then pour in stock and half-and-half. Add the broccoli and carrots and simmer until tender. Finish by stirring in the cheddar a little at a time so it melts smooth. For a spicier or warm-flavored idea, you can look at recipes like a turmeric chicken soup for spice and color tips.
Ingredients :
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper
Directions :
- Melt the butter in a large soup pot over medium heat.
- Add onion and sauté for 5-7 minutes, or until soft and translucent.
- Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
- Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
- Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil.
- Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
- Remove from heat and stir in shredded cheese a handful at a time.
- Adjust seasoning to taste. Serve it up with a big slice of crusty bread for dipping.
how to serve Broccoli Cheddar Soup
Serve hot in bowls. Add extra shredded cheddar on top if you like. A slice of crusty bread or a warm roll works well for dipping. For a lighter side, serve with a simple green salad.
how to store Broccoli Cheddar Soup
Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 4 days. To freeze, cool fully and put in freezer-safe containers for up to 3 months. Reheat gently on the stove over low heat and stir often. If the soup thickens after freezing, thin with a splash of milk or stock.
tips to make Broccoli Cheddar Soup
- Use sharp cheddar for a bold cheese flavor and good melting.
- Grate the cheese fresh for best texture; pre-shredded cheese can be coated and may not melt as smooth.
- Cut the broccoli into bite-size pieces so it cooks evenly.
- Stir the cheese in off the heat to avoid grainy cheese.
- For a slow-cooker version, see simple slow cooker ideas and recipes like these slow cooker soup recipes for timing and method tips.
variation (if any)
- Add cooked bacon or ham for a meaty touch.
- Swap half-and-half for whole milk for a lighter soup, or use cream for a richer soup.
- Make it vegetarian with vegetable stock or vegan by using plant milk and vegan cheddar.
- Blend part of the soup for a creamier texture while keeping some broccoli chunks for bite.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add it in the simmering step and cook until tender. Frozen broccoli may make the soup a bit more watery, so adjust seasoning.
Q: Can I make this without dairy?
A: Yes. Use a plant-based milk like oat or cashew milk and a dairy-free cheddar. Use olive oil instead of butter if needed.
Q: Will the soup thicken too much when chilled?
A: Yes, it can. Thin with a little milk or stock when reheating and stir until smooth.
Q: Can I blend the soup?
A: Yes. Blend some or all of it for a smoother texture. Use an immersion blender or transfer in batches to a blender.
Conclusion
If you want a copycat version that tastes like a popular chain, check this Panera-style Broccoli Cheddar Soup for more ideas and comparison.
Broccoli Cheddar Soup
Ingredients
Method
- Melt the butter in a large soup pot over medium heat.
- Add onion and sauté for 5-7 minutes, or until soft and translucent.
- Add garlic, smoked paprika, garlic powder, and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.
- Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.
- Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil.
- Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.
- Remove from heat and stir in shredded cheese a handful at a time.
- Adjust seasoning to taste.