Irresistible Broccoli Cheddar Soup for Cozy Days

There’s something magical about a warm bowl of broccoli cheddar soup that can brighten even the dreariest of days. Imagine velvety, cheesy goodness mixed with tender broccoli florets, all simmered together to create a comforting hug in a bowl. The aroma wafting through your kitchen will have your family flocking to the table like seagulls at the beach when you open a bag of chips.

I still remember my first attempt at making this delightful dish. It was a chilly evening, and I thought, why not impress my friends with my culinary skills? Spoiler alert: I ended up impressing them with the smoke alarm instead. But after a few attempts (and a lot of takeout), I finally nailed it! Now, this soup is my go-to for cozy nights in and gatherings alike.

I once served this broccoli cheddar soup at a dinner party, and the compliments flowed like wine. Even my picky cousin declared it “the best soup ever,” which is basically an Oscar-worthy endorsement in our family.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Choose firm, bright green florets for the best texture and flavor.

• Sharp Cheddar Cheese: Opt for high-quality sharp cheddar; its tangy flavor truly elevates the soup.

• Onion: A sweet onion works wonders by adding depth to your base.

• Garlic: Fresh garlic cloves will infuse your soup with aromatic richness.

• Vegetable Broth: Use low-sodium broth; you can always add salt later as needed.

• Heavy Cream: This adds luxurious creaminess that takes your soup from ordinary to extraordinary.

• Salt and Pepper: Essential for enhancing flavors; don’t skip these!

• Butter: Just a bit of butter helps sauté the veggies to golden perfection.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Veggies: Start by washing and chopping your broccoli into small florets. Dice the onion finely and mince the garlic so they release their flavors beautifully during cooking.

Sauté the Base Flavors: In a large pot over medium heat, melt butter until bubbly. Add onions and sauté until translucent and fragrant—about 5 minutes—then stir in minced garlic for another minute.

Add Broccoli and Broth: Toss in your prepared broccoli florets along with vegetable broth. Bring everything to a boil before reducing heat to simmer for 15 minutes until broccoli is tender but still vibrant green.

Blend Until Smooth (Optional): If you prefer a creamy texture, use an immersion blender directly in the pot or transfer batches to a traditional blender. Blend until smooth but leave some chunks for texture if desired.

Create That Cheesy Goodness: Stir in heavy cream and shredded cheddar cheese over low heat until melted and smooth. Season with salt and pepper to taste—don’t be shy!

Serve It Up!: Ladle your luscious broccoli cheddar soup into bowls and top with extra cheese or croutons if you’re feeling fancy. Enjoy every spoonful while basking in your culinary glory!

Now you have mastered an amazing recipe that warms both hearts and bellies! Enjoy this delicious broccoli cheddar soup whenever you need comfort or just want to impress someone with your cooking prowess.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add broccoli and broth. Simmer until tender before blending for that silky texture. Finish by stirring in cheese for a gooey delight.

Add Your Touch

Feel free to customize by adding cooked chicken or swapping cheddar for gouda. Toss in some spices like paprika or a splash of hot sauce for an extra kick.

Storing & Reheating

Store leftover broccoli cheddar soup in airtight containers in the fridge for up to three days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.

I remember the first time I made broccoli cheddar soup; my friends devoured it! Their compliments led me to tweak the recipe over time, turning it into a crowd-pleaser.

FAQ

Can I use frozen broccoli for this broccoli cheddar soup?

Yes, frozen broccoli can be used but may alter the texture slightly compared to fresh.

How do I make this soup gluten-free?

Substitute flour with cornstarch or arrowroot powder as a thickening agent in the recipe.

What can I serve with broccoli cheddar soup?

Pair this delicious soup with crusty bread or a light salad for a complete meal.

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Broccoli Cheddar Soup

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Indulge in the creamy goodness of homemade broccoli cheddar soup, a delightful blend of fresh broccoli, sharp cheddar cheese, and aromatic spices. This easy-to-make recipe is perfect for busy weeknights or cozy gatherings, promising to warm your heart and satisfy your taste buds. With its vibrant green hue and rich flavors, this soup is sure to become a family favorite.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves approximately 6 cups (6 servings) 1x
• Category: Soup
• Method: Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups fresh broccoli florets
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 2 tablespoons butter
• Salt and pepper to taste

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Instructions

1. Wash and chop the broccoli into small florets. Dice the onion finely and mince the garlic.
2. In a large pot over medium heat, melt the butter until bubbly. Add onions and sauté for about 5 minutes until translucent. Stir in minced garlic for another minute.
3. Add broccoli florets and vegetable broth; bring to a boil. Reduce heat and simmer for 15 minutes until broccoli is tender but still bright green.
4. Optional: Blend until smooth using an immersion blender or traditional blender, leaving some chunks for texture if desired.
5. Stir in heavy cream and shredded cheddar over low heat until melted and smooth. Season with salt and pepper.
6. Serve hot, garnished with extra cheese or croutons as desired.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 60mg