A steaming bowl of broccoli cheddar soup is the ultimate comfort food, offering creamy richness paired with the earthy sweetness of broccoli. Whether served as a light lunch or the star of a cozy dinner, this timeless recipe never fails to satisfy. Dive into the details below to learn how to craft this classic dish with simple steps and fresh ingredients.
Ingredients Breakdown
A steaming bowl of broccoli cheddar soup combines creamy richness with earthy sweetness, making it the ultimate comfort food. Fresh broccoli, sharp cheddar cheese, and sautéed vegetables form the base of this classic dish. A velvety texture is achieved with a buttery roux, whole milk, and vegetable stock, while melted cheddar adds tangy depth. Blended to perfection, seasoned with salt and pepper, and garnished with tender florets and extra cheese, it’s perfect with crusty bread or a fresh salad. Versatile and satisfying, this timeless recipe warms both the heart and soul.
Step-by-Step Cooking Instructions
Mastering each step is key to creating a soup that’s velvety and packed with flavor.
Begin by blanching the broccoli. Fill a large pot with water and bring it to a vigorous boil, adding a generous pinch of salt. Toss in the broccoli florets and stalks, allowing them to cook briefly—just 2 to 3 minutes—until they are bright green and tender yet firm. Promptly drain the broccoli and set aside a cup of florets for garnish. This step preserves their vibrant color and firm texture, enhancing the soup’s final presentation.
Next, sauté the onions and carrots in the same pot. Melt butter over medium heat until it begins to foam gently. Add the finely chopped onion and grated carrot, stirring occasionally to ensure even cooking. Allow the vegetables to soften and release their natural sweetness over 4 to 5 minutes. This creates a flavor-packed base for the soup.
Creating the soup base involves sprinkling flour over the softened vegetables and stirring to form a roux. This mixture thickens the soup, so let it cook briefly to remove any raw flour taste. Gradually pour in the vegetable stock while stirring continuously to prevent lumps. Once combined, the mixture should be smooth and thickened slightly.
Simmering the soup is where the magic happens. Stir in the whole milk and blanched broccoli, reserving the florets set aside earlier. Maintain a gentle simmer for about 10 minutes, allowing the ingredients to meld into a harmonious blend.
Blend the soup until smooth, using an immersion blender for convenience or a countertop blender for a finer texture. If using the latter, let the soup cool slightly and blend in small batches to avoid any accidents with hot liquids.
Finish the soup by returning it to the pot over low heat. Gradually incorporate the grated cheddar cheese, stirring constantly to ensure a smooth, velvety consistency. Season to taste with salt and freshly ground black pepper, adjusting as needed to achieve the perfect balance.
Recipe Tips
Selecting broccoli: Look for firm, tight florets with a vibrant green hue for optimal freshness. Avoid broccoli with yellowing tips or limp stalks.
Grating cheese: Pre-grated cheese often contains additives that prevent smooth melting. Grate your cheddar at home for a creamier soup.
Avoiding common pitfalls: Prevent curdling by simmering the soup on low heat when adding milk. Overcooking broccoli can also dull its vibrant color and fresh taste.
What to Serve With This Recipe
Broccoli cheddar soup pairs wonderfully with crusty bread, such as a baguette or sourdough, which can be used for dipping. Garlic toast is another excellent choice, offering a savory complement to the creamy soup.
For a more robust meal, consider serving the soup alongside a crisp green salad with a tangy vinaigrette or roasted vegetables like asparagus or sweet potatoes. Baked potatoes or a side of wild rice can also provide hearty additions to round out the dish.
Variations to Try
Incorporate grilled chicken or crispy bacon for a protein boost and extra richness.
Experiment with alternative cheeses like Gruyère or Monterey Jack for a slightly different flavor profile.
Add a pinch of cayenne or smoked paprika for a touch of heat and depth.
Frequently Asked Questions
Can I freeze broccoli cheddar soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container. Reheat gently on the stove, stirring frequently to restore its creamy consistency.
Can I make this soup gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
What’s the best way to thicken the soup?
If the soup is too thin, a slurry made from cornstarch and water can be stirred in during simmering for added thickness. Alternatively, let it simmer longer to reduce naturally.
Broccoli cheddar soup is a versatile dish that can be tailored to your taste preferences. Whether you keep it simple or experiment with creative additions, this recipe is sure to become a staple in your kitchen. Gather your ingredients, follow the steps, and savor the comforting warmth of this timeless classic.
Ingredients
8 ounces cheddar cheese, grated
1 quart vegetable stock
1/4 cup unsalted butter
2 cups whole milk
1 large head or 2 small heads broccoli (slightly over 1 pound), chopped into florets and stems
1/2 medium white onion, finely chopped
1 small carrot, grated
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bread, for serving
Instructions
Blanch the broccoli
In a large pot, bring water to a rolling boil and generously salt it. Toss in the chopped broccoli stalks and florets, blanching them for 2 to 3 minutes until they turn vibrant green and are fork-tender yet retain a slight crispness. Drain the broccoli thoroughly, reserving about 1 cup of florets to use as a garnish.
Cook the onions and carrots
Using the same pot, wipe it clean and set it over medium heat. Melt the butter until it begins to bubble gently. Add the finely chopped onions and grated carrot. Stir occasionally, allowing the vegetables to soften and become fragrant, about 4 to 5 minutes.
Prepare the base
Sprinkle the all-purpose flour over the softened vegetables. Stir continuously to form a paste, ensuring the flour evenly coats the mixture. Let it cook for 1 to 2 minutes, then slowly pour in the vegetable stock while stirring vigorously to prevent lumps. Once all the stock is incorporated, allow the mixture to simmer gently.
Simmer the soup
Stir in the whole milk, followed by the blanched broccoli (excluding the reserved florets). Lower the heat to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together.
Blend the soup
Using an immersion blender, puree the soup until it achieves a smooth, creamy texture. If you’re using a countertop blender, let the soup cool slightly before blending in batches, taking care not to overfill the container to avoid splashes.
Season and serve
Return the pureed soup to low heat. Gradually add the grated cheddar cheese, stirring until fully melted and velvety. Season with salt and freshly ground black pepper, tasting and adjusting as needed.
To serve, ladle the soup into bowls, garnishing with the reserved broccoli florets and a sprinkle of extra cheese. Pair with your favorite bread for dipping and enjoy this comforting dish.
Broccoli Cheddar Soup Recipe
Ingredients
- 8 ounces cheddar cheese grated
- 1 quart vegetable stock
- 1/4 cup unsalted butter
- 2 cups whole milk
- 1 large head or 2 small heads broccoli slightly over 1 pound, chopped into florets and stems
- 1/2 medium white onion finely chopped
- 1 small carrot grated
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Bread for serving
Instructions
Blanch the broccoli
- In a large pot, bring water to a rolling boil and generously salt it. Toss in the chopped broccoli stalks and florets, blanching them for 2 to 3 minutes until they turn vibrant green and are fork-tender yet retain a slight crispness. Drain the broccoli thoroughly, reserving about 1 cup of florets to use as a garnish.
Cook the onions and carrots
- Using the same pot, wipe it clean and set it over medium heat. Melt the butter until it begins to bubble gently. Add the finely chopped onions and grated carrot. Stir occasionally, allowing the vegetables to soften and become fragrant, about 4 to 5 minutes.
Prepare the base
- Sprinkle the all-purpose flour over the softened vegetables. Stir continuously to form a paste, ensuring the flour evenly coats the mixture. Let it cook for 1 to 2 minutes, then slowly pour in the vegetable stock while stirring vigorously to prevent lumps. Once all the stock is incorporated, allow the mixture to simmer gently.
Simmer the soup
- Stir in the whole milk, followed by the blanched broccoli (excluding the reserved florets). Lower the heat to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together.
Blend the soup
- Using an immersion blender, puree the soup until it achieves a smooth, creamy texture. If you’re using a countertop blender, let the soup cool slightly before blending in batches, taking care not to overfill the container to avoid splashes.
Season and serve
- Return the pureed soup to low heat. Gradually add the grated cheddar cheese, stirring until fully melted and velvety. Season with salt and freshly ground black pepper, tasting and adjusting as needed.
- To serve, ladle the soup into bowls, garnishing with the reserved broccoli florets and a sprinkle of extra cheese. Pair with your favorite bread for dipping and enjoy this comforting dish.
