Broccoli Cheddar Soup
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This broccoli cheddar soup hits that sweet spot where comfort food meets low-effort chef vibes. It is creamy, cheesy, and sneaks vegetables into your face like a delicious disguise. If you want a tiny upgrade, check out this clever take on a classic to see how the pros do it Gordon Ramsay cream of broccoli soup.
Why This Recipe is Awesome
Alright, listen. This soup is basically the culinary equivalent of pajamas with pockets. It warms you up, fills you up, and does not require you to auction off your free time. It blends into silky goodness that tastes fancy but behaves like a weeknight hero.
- It is fast. You will not be babysitting a dozen pots.
- It is forgiving. Overcook the broccoli by a minute? No drama.
- It is flexible. Want to add chicken, spices, or leftover potatoes? Do it.
- It is idiot proof. I did not mess it up, so you can bet your taste buds will survive.
Also, if you love cheesy soups in general, you might dig this other cozy option for a different kind of comfort cheddar garlic herb potato soup.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup milk or cream
- Salt and pepper to taste
- Optional: cooked chicken or a protein of choice
Yes that is it. Minimal shopping, maximum reward. Buy good cheddar if you want to impress yourself. FYI pre-shredded cheese melts okay but freshly shredded gives you that silky texture.
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add broccoli florets and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in shredded cheddar cheese and milk or cream, heating until cheese is melted and the soup is warmed through.
- Season with salt and pepper to taste. Optionally, add cooked chicken or your choice of protein before serving.
A couple quick notes while you are in action. If you use a blender, fill it only halfway and hold the lid with a kitchen towel so it does not erupt like a cheesy volcano. Taste and adjust salt at the end because cheese brings extra salt and you do not want to overdo it.
Common Mistakes to Avoid
- Adding cheese to boiling soup like you are dropping a hot mixtape. It clumps. Turn the heat down and stir gently.
- Using pre-shredded cheese and expecting silk. Pre-shredded melts fine, but it can make the soup slightly grainy. Fresh shred = better texture.
- Skipping the garlic because you are "too tired" to peel it. Garlic makes it sing. Peel it.
- Over-blending if you like texture. If you want little broccoli bits, pulse instead of pureeing into oblivion.
- Forgetting to season. The soup looks innocent but it wants salt and pepper like every other human.
- Trying to rush the simmer. Let the broccoli get tender. Impatience yields crunchy regrets.
Alternatives & Substitutions
Want to mix things up? Great. Here are easy swaps that work without drama.
- Milk or cream: Use whole milk for lighter soup or half and half for a middle ground. Non dairy milks like unsweetened oat work in a pinch, but the flavor will be slightly different.
- Cheese: Cheddar is the classic. Try sharp cheddar if you like boldness. Gouda or Gruyere can make it fancy. IMO sharp cheddar keeps the comfort-level high.
- Broth: Use vegetable broth to keep it vegetarian. Chicken broth adds a savory depth if you have it.
- Add-ins: Stir in cooked rice, quinoa, or shredded chicken for a fuller meal. Want a meaty twist? This recipe pairs surprisingly well with beef and broccoli style weeknight dishes if you are into cross-cultural vibes beef and broccoli Chinese recipe.
- Texture: Prefer a chunkier soup? Reserve a cup of cooked broccoli florets, blend the rest, then stir the reserved bits back in.
Pro tip: if you want richer flavor without heavy cream, stir in a spoonful of cream cheese. It melts into the soup and feels decadent without being ridiculous.
FAQ (Frequently Asked Questions)
Can I freeze this soup?
Yes? Freeze it but with caution. Dairy sometimes separates when frozen and reheated. Cool quickly, freeze in portions, and reheat slowly while stirring. It will still taste great.Can I use frozen broccoli?
Absolutely. Toss it in frozen. Add an extra minute or two to the simmer so it gets tender.Can I use margarine instead of butter?
Well technically yes, but why hurt your soul like that? Olive oil works fine and tastes good.Is this soup kid friendly?
Totally. Blend it smooth and hide the broccoli like a stealth veggie agent. Kids and picky adults both approve.Can I make this spicy?
Of course. Add a pinch of red pepper flakes, a dash of hot sauce, or some cayenne. It becomes the warm hug with an edge.How can I make it vegan?
Use vegetable broth, a dairy-free milk like oat or cashew, and a vegan cheddar alternative. Texture and flavor will vary but still comforting.Do I need an immersion blender?
Nope. A regular blender works fine. Just blend in batches and use a towel to keep the lid secure.
Final Thoughts
You did it. You made a pot of cozy comfort that smells like kitchen success and tastes like a warm hug. Serve it with crusty bread, sprinkle extra cheese on top, or toss in leftover chicken if you want to make it a meal. Leftovers get better after a day, so feel validated when you do a little happy dance while spooning the second bowl.
Now go impress someone or yourself with your new soup skills. You have earned it.
Conclusion
If you are curious how a famous kitchen version stacks up or want a copycat inspiration, check out this take on a popular café classic at Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything.
Print
Creamy Broccoli Cheddar Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy creamy broccoli cheddar soup that is comforting and delicious, perfect for weeknight meals.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup shredded cheddar cheese
- 1 cup milk or cream
- Salt and pepper to taste
- Optional: cooked chicken or a protein of choice
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add broccoli florets and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in shredded cheddar cheese and milk or cream, heating until cheese is melted and the soup is warmed through.
- Season with salt and pepper to taste. Optionally, add cooked chicken or your choice of protein before serving.
Notes
For best results, use freshly shredded cheese for a silky texture. If using a blender, fill it only halfway to prevent overflow.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: broccoli soup, cheddar soup, comfort food, easy recipes, quick meals
