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Creamy Broccoli Cheddar Soup Easy and Flavorful Recipe

by on February 17, 2025

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Looking for a warm, filling dish? This Creamy Broccoli Cheddar Soup is easy and packed with flavor. You can make it with fresh ingredients and simple steps. In this recipe, I’ll guide you through each part, from prepping veggies to blending that creamy finish. Whether you want to enhance flavors or try tasty variations, this soup is perfect for everyone! Let’s dive in and get cooking!

You need 4 cups of fresh broccoli florets. Choose bright green ones for the best flavor. Cut them into small pieces. This helps them cook faster and blend easily. Fresh broccoli gives the soup a vibrant color and taste. Next, gather your dairy products. You will need 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. The heavy cream adds a rich, smooth texture. The sharp cheddar cheese brings a bold flavor that makes this soup special. Make sure to shred your cheese. Pre-shredded cheese has anti-caking agents that can affect melting. For aromatics, you will need 1 medium onion and 2 cloves of garlic. Chop the onion and mince the garlic. These will add depth to your soup. You will also need 3 tablespoons of unsalted butter to sauté them. Seasonings include 1 teaspoon of Dijon mustard, salt, pepper, and 1 teaspoon of paprika. The mustard adds tang, while paprika gives a hint of smokiness. Adjust these seasonings to your taste for the best results. {{ingredient_image_1}} Start by washing your broccoli. Cut it into small florets. You want about four cups. Next, chop one medium onion and mince two cloves of garlic. These will add great flavor to your soup. Set your veggies aside while you prepare to cook. In a large pot, melt three tablespoons of unsalted butter over medium heat. Once the butter is melted, add the chopped onion. Sauté it for about five minutes until it looks soft and clear. Then, add the minced garlic and cook it for one more minute. Now, toss in the broccoli florets and sauté them for another three to four minutes. Next, pour in three cups of vegetable broth. Bring it to a boil, then lower the heat. Let the mix simmer for ten to fifteen minutes until the broccoli is tender. After the broccoli is tender, you will want to make the soup smooth. Use an immersion blender to puree it right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches. Once it’s smooth, pour it back into the pot. Stir in one cup of heavy cream and one teaspoon of Dijon mustard. Heat this gently over low heat. Now, add in two cups of shredded sharp cheddar cheese. Stir until the cheese melts. Finally, season your soup with salt, pepper, and a teaspoon of paprika for flavor. Serve it hot with croutons on top if you like. For a creamy soup, blend it well. I use an immersion blender for ease. If you don’t have one, a regular blender works too. Just be careful with hot soup. Blend until smooth, but leave some little bits for texture. This adds a nice contrast to each spoonful. Sharp cheddar cheese is my go-to for this soup. It gives a strong flavor that shines. You can also mix in some Gruyère for a unique twist. Always shred your cheese fresh. Pre-shredded cheese has fillers that can make it clump. Seasonings can make or break your soup. I love adding a teaspoon of Dijon mustard. It brings a nice tang. A sprinkle of paprika gives a hint of smokiness. Don’t forget to taste as you go. Adjust salt and pepper to suit your liking. This way, your soup will be just right! Pro Tips Blanch the Broccoli: For a brighter green color and enhanced flavor, blanch the broccoli florets in boiling water for 2-3 minutes before adding them to the soup. Cheese Choice: Opt for a sharp cheddar cheese for a more robust flavor. Mixing in a bit of Gruyère can also add a unique twist. Texture Tips: If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back in after pureeing. Storage Secrets: This soup can be stored in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream. {{image_2}} You can make this soup heartier by adding proteins. Cooked chicken, turkey, or even ground beef work well. I like to shred rotisserie chicken and stir it in at the end. This adds flavor and makes the soup more filling. You can also use beans or lentils for a vegetarian protein boost. Just remember to adjust the seasoning to match the added protein. To make this soup vegan, swap out the dairy products. Use cashew cream or coconut cream instead of heavy cream. For the cheese, look for vegan cheddar shreds. They melt nicely and keep the cheesy taste. Use vegetable broth to keep it plant-based. You still get a creamy and tasty soup without animal products. If you love heat, try adding chili flakes. Just a pinch can elevate the flavor. Stir in a teaspoon when you add the seasonings. For more heat, try fresh jalapeños or diced chili peppers. This adds a nice kick and balances the creaminess of the soup. Adjust the amount to your taste, but start small! After making your creamy broccoli cheddar soup, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to three days. This soup tastes just as good the next day. The flavors meld together beautifully overnight. If you want to save some for later, freezing works well. Allow the soup to cool completely. Use freezer-safe containers or zip-top bags. Leave some space at the top, as soup expands when frozen. Your soup can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it over low to medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup seems thick, add a splash of broth or cream to get it creamy again. Enjoy every warm, cheesy bite! Yes, you can use frozen broccoli for this soup. Frozen broccoli is easy to find and saves time. It also cooks quickly, so you can still enjoy a creamy soup. Just make sure to thaw it first. Cut it into smaller pieces if needed. Then, follow the same steps in the recipe. The taste will still be great! The best cheese for this soup is sharp cheddar. It gives a strong flavor that pairs well with broccoli. You can also mix in some mild cheddar or even Gruyère for a twist. Just remember to shred the cheese before adding it. This helps it melt better and blend smoothly into the soup. To thicken your soup, you have a few options. You can blend in more broccoli or even add a potato. Another way is to stir in a bit of cornstarch mixed with water. This helps create a thicker texture without changing the flavor. Just make sure to let it cook for a few minutes to thicken up nicely. This blog post detailed the key ingredients and steps to make a great broccoli cheddar soup. We discussed using fresh broccoli, dairy, and the right seasonings to create a tasty base. I provided tips for texture, cheese choice, and flavor boosts. You can also customize the soup by adding proteins, making it vegan, or adding chili flakes for heat. Finally, I shared storage tips so you can enjoy your soup later. Cook with joy and enjoy your delicious creation!

Why I Love This Recipe

  1. Comforting Flavor: This creamy broccoli cheddar soup is the ultimate comfort food, perfect for chilly days.
  2. Quick and Easy: With just 30 minutes of prep and cooking time, you can have a delicious meal ready in no time.
  3. Healthy Ingredients: Packed with fresh broccoli and other wholesome ingredients, it’s a nutritious choice for any meal.
  4. Customizable: You can easily adjust the recipe by adding your favorite seasonings or proteins for a personal touch.

Ingredients

Fresh Broccoli Florets

You need 4 cups of fresh broccoli florets. Choose bright green ones for the best flavor. Cut them into small pieces. This helps them cook faster and blend easily. Fresh broccoli gives the soup a vibrant color and taste.

Dairy Products

Next, gather your dairy products. You will need 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. The heavy cream adds a rich, smooth texture. The sharp cheddar cheese brings a bold flavor that makes this soup special. Make sure to shred your cheese. Pre-shredded cheese has anti-caking agents that can affect melting.

Aromatics and Seasonings

For aromatics, you will need 1 medium onion and 2 cloves of garlic. Chop the onion and mince the garlic. These will add depth to your soup. You will also need 3 tablespoons of unsalted butter to sauté them. Seasonings include 1 teaspoon of Dijon mustard, salt, pepper, and 1 teaspoon of paprika. The mustard adds tang, while paprika gives a hint of smokiness. Adjust these seasonings to your taste for the best results.

Step-by-Step Instructions

Prepping the Vegetables

Start by washing your broccoli. Cut it into small florets. You want about four cups. Next, chop one medium onion and mince two cloves of garlic. These will add great flavor to your soup. Set your veggies aside while you prepare to cook.

Cooking the Base

In a large pot, melt three tablespoons of unsalted butter over medium heat. Once the butter is melted, add the chopped onion. Sauté it for about five minutes until it looks soft and clear. Then, add the minced garlic and cook it for one more minute. Now, toss in the broccoli florets and sauté them for another three to four minutes. Next, pour in three cups of vegetable broth. Bring it to a boil, then lower the heat. Let the mix simmer for ten to fifteen minutes until the broccoli is tender.

Blending and Finishing the Soup

After the broccoli is tender, you will want to make the soup smooth. Use an immersion blender to puree it right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches. Once it’s smooth, pour it back into the pot. Stir in one cup of heavy cream and one teaspoon of Dijon mustard. Heat this gently over low heat. Now, add in two cups of shredded sharp cheddar cheese. Stir until the cheese melts. Finally, season your soup with salt, pepper, and a teaspoon of paprika for flavor. Serve it hot with croutons on top if you like.

Tips & Tricks

Achieving the Perfect Texture

For a creamy soup, blend it well. I use an immersion blender for ease. If you don’t have one, a regular blender works too. Just be careful with hot soup. Blend until smooth, but leave some little bits for texture. This adds a nice contrast to each spoonful.

Choosing the Right Cheese

Sharp cheddar cheese is my go-to for this soup. It gives a strong flavor that shines. You can also mix in some Gruyère for a unique twist. Always shred your cheese fresh. Pre-shredded cheese has fillers that can make it clump.

Enhancing Flavor with Seasonings

Seasonings can make or break your soup. I love adding a teaspoon of Dijon mustard. It brings a nice tang. A sprinkle of paprika gives a hint of smokiness. Don’t forget to taste as you go. Adjust salt and pepper to suit your liking. This way, your soup will be just right!

Pro Tips

  1. Blanch the Broccoli: For a brighter green color and enhanced flavor, blanch the broccoli florets in boiling water for 2-3 minutes before adding them to the soup.
  2. Cheese Choice: Opt for a sharp cheddar cheese for a more robust flavor. Mixing in a bit of Gruyère can also add a unique twist.
  3. Texture Tips: If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back in after pureeing.
  4. Storage Secrets: This soup can be stored in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.

Variations

Adding Proteins

You can make this soup heartier by adding proteins. Cooked chicken, turkey, or even ground beef work well. I like to shred rotisserie chicken and stir it in at the end. This adds flavor and makes the soup more filling. You can also use beans or lentils for a vegetarian protein boost. Just remember to adjust the seasoning to match the added protein.

Making it Vegan

To make this soup vegan, swap out the dairy products. Use cashew cream or coconut cream instead of heavy cream. For the cheese, look for vegan cheddar shreds. They melt nicely and keep the cheesy taste. Use vegetable broth to keep it plant-based. You still get a creamy and tasty soup without animal products.

Spice it Up with Chili Flakes

If you love heat, try adding chili flakes. Just a pinch can elevate the flavor. Stir in a teaspoon when you add the seasonings. For more heat, try fresh jalapeños or diced chili peppers. This adds a nice kick and balances the creaminess of the soup. Adjust the amount to your taste, but start small!

Storage Info

Refrigeration Guidelines

After making your creamy broccoli cheddar soup, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to three days. This soup tastes just as good the next day. The flavors meld together beautifully overnight.

Freezing Instructions

If you want to save some for later, freezing works well. Allow the soup to cool completely. Use freezer-safe containers or zip-top bags. Leave some space at the top, as soup expands when frozen. Your soup can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight.

Reheating Tips

To reheat, pour the soup into a pot. Heat it over low to medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup seems thick, add a splash of broth or cream to get it creamy again. Enjoy every warm, cheesy bite!

FAQs

Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli for this soup. Frozen broccoli is easy to find and saves time. It also cooks quickly, so you can still enjoy a creamy soup. Just make sure to thaw it first. Cut it into smaller pieces if needed. Then, follow the same steps in the recipe. The taste will still be great!

What’s the best cheese to use for broccoli cheddar soup?

The best cheese for this soup is sharp cheddar. It gives a strong flavor that pairs well with broccoli. You can also mix in some mild cheddar or even Gruyère for a twist. Just remember to shred the cheese before adding it. This helps it melt better and blend smoothly into the soup.

How can I thicken my soup?

To thicken your soup, you have a few options. You can blend in more broccoli or even add a potato. Another way is to stir in a bit of cornstarch mixed with water. This helps create a thicker texture without changing the flavor. Just make sure to let it cook for a few minutes to thicken up nicely.

This blog post detailed the key ingredients and steps to make a great broccoli cheddar soup. We discussed using fresh broccoli, dairy, and the right seasonings to create a tasty base. I provided tips for texture, cheese choice, and flavor boosts. You can also customize the soup by adding proteins, making it vegan, or adding chili flakes for heat. Finally, I shared storage tips so you can enjoy your soup later. Cook with joy and enjoy your delicious creatio

You need 4 cups of fresh broccoli florets. Choose bright green ones for the best flavor. Cut them into small pieces. This helps them cook faster and blend easily. Fresh broccoli gives the soup a vibrant color and taste. Next, gather your dairy products. You will need 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. The heavy cream adds a rich, smooth texture. The sharp cheddar cheese brings a bold flavor that makes this soup special. Make sure to shred your cheese. Pre-shredded cheese has anti-caking agents that can affect melting. For aromatics, you will need 1 medium onion and 2 cloves of garlic. Chop the onion and mince the garlic. These will add depth to your soup. You will also need 3 tablespoons of unsalted butter to sauté them. Seasonings include 1 teaspoon of Dijon mustard, salt, pepper, and 1 teaspoon of paprika. The mustard adds tang, while paprika gives a hint of smokiness. Adjust these seasonings to your taste for the best results. {{ingredient_image_1}} Start by washing your broccoli. Cut it into small florets. You want about four cups. Next, chop one medium onion and mince two cloves of garlic. These will add great flavor to your soup. Set your veggies aside while you prepare to cook. In a large pot, melt three tablespoons of unsalted butter over medium heat. Once the butter is melted, add the chopped onion. Sauté it for about five minutes until it looks soft and clear. Then, add the minced garlic and cook it for one more minute. Now, toss in the broccoli florets and sauté them for another three to four minutes. Next, pour in three cups of vegetable broth. Bring it to a boil, then lower the heat. Let the mix simmer for ten to fifteen minutes until the broccoli is tender. After the broccoli is tender, you will want to make the soup smooth. Use an immersion blender to puree it right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches. Once it’s smooth, pour it back into the pot. Stir in one cup of heavy cream and one teaspoon of Dijon mustard. Heat this gently over low heat. Now, add in two cups of shredded sharp cheddar cheese. Stir until the cheese melts. Finally, season your soup with salt, pepper, and a teaspoon of paprika for flavor. Serve it hot with croutons on top if you like. For a creamy soup, blend it well. I use an immersion blender for ease. If you don’t have one, a regular blender works too. Just be careful with hot soup. Blend until smooth, but leave some little bits for texture. This adds a nice contrast to each spoonful. Sharp cheddar cheese is my go-to for this soup. It gives a strong flavor that shines. You can also mix in some Gruyère for a unique twist. Always shred your cheese fresh. Pre-shredded cheese has fillers that can make it clump. Seasonings can make or break your soup. I love adding a teaspoon of Dijon mustard. It brings a nice tang. A sprinkle of paprika gives a hint of smokiness. Don’t forget to taste as you go. Adjust salt and pepper to suit your liking. This way, your soup will be just right! Pro Tips Blanch the Broccoli: For a brighter green color and enhanced flavor, blanch the broccoli florets in boiling water for 2-3 minutes before adding them to the soup. Cheese Choice: Opt for a sharp cheddar cheese for a more robust flavor. Mixing in a bit of Gruyère can also add a unique twist. Texture Tips: If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back in after pureeing. Storage Secrets: This soup can be stored in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream. {{image_2}} You can make this soup heartier by adding proteins. Cooked chicken, turkey, or even ground beef work well. I like to shred rotisserie chicken and stir it in at the end. This adds flavor and makes the soup more filling. You can also use beans or lentils for a vegetarian protein boost. Just remember to adjust the seasoning to match the added protein. To make this soup vegan, swap out the dairy products. Use cashew cream or coconut cream instead of heavy cream. For the cheese, look for vegan cheddar shreds. They melt nicely and keep the cheesy taste. Use vegetable broth to keep it plant-based. You still get a creamy and tasty soup without animal products. If you love heat, try adding chili flakes. Just a pinch can elevate the flavor. Stir in a teaspoon when you add the seasonings. For more heat, try fresh jalapeños or diced chili peppers. This adds a nice kick and balances the creaminess of the soup. Adjust the amount to your taste, but start small! After making your creamy broccoli cheddar soup, let it cool first. Once cool, pour it into an airtight container. Store it in the fridge for up to three days. This soup tastes just as good the next day. The flavors meld together beautifully overnight. If you want to save some for later, freezing works well. Allow the soup to cool completely. Use freezer-safe containers or zip-top bags. Leave some space at the top, as soup expands when frozen. Your soup can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it over low to medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup seems thick, add a splash of broth or cream to get it creamy again. Enjoy every warm, cheesy bite! Yes, you can use frozen broccoli for this soup. Frozen broccoli is easy to find and saves time. It also cooks quickly, so you can still enjoy a creamy soup. Just make sure to thaw it first. Cut it into smaller pieces if needed. Then, follow the same steps in the recipe. The taste will still be great! The best cheese for this soup is sharp cheddar. It gives a strong flavor that pairs well with broccoli. You can also mix in some mild cheddar or even Gruyère for a twist. Just remember to shred the cheese before adding it. This helps it melt better and blend smoothly into the soup. To thicken your soup, you have a few options. You can blend in more broccoli or even add a potato. Another way is to stir in a bit of cornstarch mixed with water. This helps create a thicker texture without changing the flavor. Just make sure to let it cook for a few minutes to thicken up nicely. This blog post detailed the key ingredients and steps to make a great broccoli cheddar soup. We discussed using fresh broccoli, dairy, and the right seasonings to create a tasty base. I provided tips for texture, cheese choice, and flavor boosts. You can also customize the soup by adding proteins, making it vegan, or adding chili flakes for heat. Finally, I shared storage tips so you can enjoy your soup later. Cook with joy and enjoy your delicious creation!

Creamy Broccoli Cheddar Soup

A rich and creamy soup made with fresh broccoli and sharp cheddar cheese, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 cups vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • to taste salt and pepper
  • 1 teaspoon paprika
  • optional Croutons for garnish

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
  • Add the minced garlic to the pot and cook for an additional minute until fragrant.
  • Stir in the broccoli florets and sauté for another 3-4 minutes.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes until the broccoli is tender.
  • Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • Return the pureed soup to the pot and stir in the heavy cream and Dijon mustard. Heat gently over low heat.
  • Gradually add in the shredded cheddar cheese, stirring until fully melted and incorporated.
  • Season the soup with salt, pepper, and paprika to taste.
  • Serve the soup hot, garnished with croutons if desired.

Notes

Serve the soup in large, shallow bowls and top with a sprinkle of freshly grated cheddar and a few croutons. Add a sprinkle of paprika for an appealing color contrast. Enjoy with warm crusty bread on the side!
Keyword broccoli, cheddar, creamy, soup, vegetarian

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