Broccoli Cheddar Soup

Why You’ll Love This Recipe

This soup balances healthy vegetables with indulgent cheese, creating a satisfying meal that’s both nourishing and delicious. It’s simple to prepare and customizable for different dietary needs, making it a favorite for family dinners or meal prep. The combination of cheddar and Parmesan adds depth to the creamy texture without being overly heavy.

Ingredients

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

• 1 small onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour (or whole wheat or gluten-free flour)
• 3 cups less sodium chicken broth (or vegetable broth)
• 1 cup fat-free milk
• 1/4 teaspoon kosher salt
• Fresh black pepper, to taste
• 6 cups broccoli florets, chopped into small pieces (about 2 heads)
• 1 1/4 cups shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot, melt the butter over medium heat. Add chopped onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5-7 minutes.
2. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps.
4. Add salt and pepper, then bring the soup to a gentle simmer.
5. Stir in the chopped broccoli and cook until tender, about 10-12 minutes.
6. Remove the pot from heat and stir in the shredded cheddar and Parmesan cheese until melted and smooth.
7. Adjust seasoning to taste and serve warm.

Servings and timing

This recipe serves 6 people. Preparation time is about 10 minutes, with a total cooking time of around 25 minutes.

Variations

• Use cream or half-and-half instead of fat-free milk for a richer soup.
• Add cooked bacon or ham for extra flavor.
• Substitute cheddar with other cheeses like Gruyère or Monterey Jack.
• Make it vegan by using plant-based milk, vegetable broth, and vegan cheese alternatives.
• Blend part of the soup for a smoother texture while leaving some chunks for bite.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of milk or broth when reheating to loosen the consistency.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works well; add it directly to the soup and cook until tender.

Is this soup gluten-free?

Use gluten-free flour to make it gluten-free.

Can I make this soup dairy-free?

Substitute milk with a plant-based alternative and use vegan cheese.

Can I prepare this soup in advance?

Yes, it reheats well and flavors develop over time.

How do I prevent cheese from clumping?

Add cheese off the heat and stir gently until melted.

Can I freeze broccoli cheddar soup?

Freezing may change texture due to the cheese; it’s best enjoyed fresh.

How can I make the soup thicker?

Add a bit more flour or reduce the broth slightly during cooking.

Can I add other vegetables?

Cauliflower or spinach can be good additions.

What type of cheddar is best?

Sharp cheddar provides the best flavor balance.

Can I blend the soup?

Yes, blend for a creamier texture or partially blend for chunkiness.

Conclusion

Broccoli Cheddar Soup is a deliciously comforting option that’s easy to prepare and full of wholesome ingredients. Its creamy texture and sharp cheese flavor make it a family favorite that satisfies cravings for a warm, hearty meal. Whether you serve it as a starter or a main dish, this soup is sure to please.

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