Rich and Creamy Broccoli Cheddar Soup

Indulge in this rich and creamy broccoli cheddar soup, a comforting blend of tender broccoli, velvety cheese, and savory spices. Perfect for chilly days, this hearty dish warms the soul with its smooth texture and bold flavors, making it a family favorite that’s easy to prepare.

Why You’ll Love This Recipe

This broccoli cheddar soup is a crowd-pleaser, combining the wholesome goodness of fresh broccoli with the irresistible allure of melted cheddar cheese. Its creamy texture feels like a warm hug in a bowl, perfect for cozy nights or impressing guests. The recipe is straightforward, requiring simple ingredients you likely already have, and it’s versatile enough to adapt to your taste. Whether you’re a seasoned cook or a beginner, this soup delivers restaurant-quality flavor with minimal effort, making it ideal for busy weeknights or leisurely weekends.

Recipe Tips and Tricks

• Use Fresh Broccoli: Fresh broccoli yields better flavor and texture than frozen; cut florets evenly for consistent cooking.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy; freshly grated melts smoothly.
• Low and Slow: Simmer gently to prevent the cheese from curdling and to meld flavors effectively.
• Blend Carefully: Use an immersion blender for safety and control, or blend in batches with a countertop blender, ensuring proper ventilation.
• Adjust Thickness: If the soup is too thick, add more broth; if too thin, simmer longer or add a cornstarch slurry.

Yield: Serves 6

Rich and Creamy Broccoli Cheddar Soup

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Creamy broccoli cheddar soup with tender broccoli and rich cheese, perfect for cozy meals, ready in under an hour.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 1 cup heavy cream
• 1 small yellow onion, finely chopped
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 cloves garlic, minced
• 2 cups sharp cheddar cheese, freshly grated
• 4 cups fresh broccoli florets (about 2 medium heads)
• 4 cups low-sodium vegetable broth

Instructions

1. Prep the Broccoli: Rinse broccoli heads and chop into small, even florets. Set aside to ensure they’re ready for cooking.
2. Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
3. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, stirring to prevent burning.
4. Make the Roux: Sprinkle flour over the onion-garlic mixture, stirring constantly for 2 minutes to form a smooth paste.
5. Add Broth: Gradually pour in vegetable broth, whisking to avoid lumps. Bring to a gentle simmer.
6. Cook Broccoli: Add broccoli florets, salt, pepper, and nutmeg. Simmer for 15 minutes until broccoli is tender.
7. Blend the Soup: Use an immersion blender to puree the soup to your desired consistency, leaving some broccoli chunks if preferred.
8. Add Cream: Stir in heavy cream and heat through for 2-3 minutes, keeping the heat low to avoid curdling.
9. Melt in Cheese: Gradually add grated cheddar, stirring until fully melted and smooth, about 2 minutes.
10. Serve Warm: Ladle into bowls, garnish with extra cheese or croutons if desired, and enjoy immediately!

Notes

• For a chunkier soup, blend only half the mixture and leave some broccoli pieces intact.
• Taste and adjust seasoning before serving, as cheese can vary in saltiness.
• Avoid boiling after adding cream and cheese to maintain a smooth texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 585Total Fat 48gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 14gCholesterol 140mgSodium 818mgCarbohydrates 18gFiber 4gSugar 4gProtein 23g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Broccoli: Fresh broccoli provides vibrant flavor and nutrients; choose heads with tight, green florets and firm stalks.
• Cheddar Cheese: Sharp cheddar adds bold flavor, but medium cheddar works for a milder taste; avoid pre-shredded for best results.
• Heavy Cream: Creates the rich, velvety texture; half-and-half can be used for a lighter option but may thin the soup.
• Vegetable Broth: Opt for low-sodium to control saltiness; homemade broth enhances flavor.
• Butter and Flour: These form the roux, thickening the soup; unsalted butter allows better seasoning control.
• Onion and Garlic: Freshly chopped onion and minced garlic add depth and aroma to the base.

Variations and Substitutions

• Vegetarian Option: Use vegetable broth and ensure cheese is vegetarian-friendly (no animal rennet).
• Gluten-Free: Replace all-purpose flour with a gluten-free alternative like rice flour or cornstarch for the roux.
• Dairy-Free: Substitute heavy cream with coconut milk and use dairy-free cheese, though flavor may vary slightly.
• Add Protein: Stir in cooked shredded chicken or crispy bacon for a heartier meal.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
• Vegetable Swap: Replace half the broccoli with cauliflower for a different flavor profile while maintaining creaminess.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat gently on the stovetop, stirring frequently.
• Freezer: Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.
• Reheating Tip: Add a splash of broth or milk when reheating to restore creamy consistency.

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Until you can read, Mouthwatering Slow Cooker Pulled Pork with BBQ Sauce