I remember the first time I made this soup, a friend had recommended it during one of our usual recipe swaps. Back then, I was a bit hesitant, thinking it was just another ordinary soup. But as soon as the first spoonful hit my taste buds, I knew it was going to be a keeper. The combination of sharp cheddar melting into the creamy base, alongside tender chunks of broccoli and the subtle kick of Dijon, is just unbeatable. Plus, it’s a great way to sneak some veggies onto the dinner table without any complaints!
What I love most about this recipe is its simplicity – it doesn’t require any fancy ingredients or complicated techniques. Just some good ol’ cheddar, a handful of fresh broccoli, and a few pantry staples are all you need. It’s an easy weeknight dinner that comes together in about 40 minutes, leaving you with plenty of time to catch up with the family or squeeze in an episode of your favorite show. So, if you’re looking for a new go-to comfort food, this Broccoli Cheddar Soup is definitely worth a try. Let’s dive into the recipe and get cooking!
How to Make Broccoli Cheddar Soup
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Ingredients:
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- 4 tablespoons unsalted butter
- 3 cups chopped broccoli florets
- 2 cups vegetable broth
- 2 cups whole milk or unsweetened almond milk
- ½ teaspoon Dijon mustard
- 1 large carrot (julienned or finely chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 medium yellow onion (chopped)
- 3 garlic cloves (chopped)
- Homemade croutons (for serving, optional)
Directions:
- Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped onion, sprinkle with salt, and add a few dashes of black pepper. Stir frequently and cook for about 5 minutes, or until the onion is soft and translucent.
- Throw in the chopped garlic and give it a quick stir, letting it cook for an additional minute. Then, sprinkle the flour over the onion mixture and whisk continuously for 1 to 2 minutes until the flour turns golden brown.
- Slowly add the milk into the mixture, whisking all the while to ensure a smooth blend. Once combined, gradually pour in the vegetable broth.
- Add the chopped broccoli, julienned carrot, and Dijon mustard. Stir everything together and allow the soup to come to a gentle simmer. Let it cook for 15 to 20 minutes, or until the broccoli is tender.
- Gradually add in the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is creamy.
- Taste the soup and adjust the seasoning with more salt or black pepper if desired. Serve the soup hot, topped with homemade croutons for added texture.
Creative Substitutions to Suit Your Taste
If you’re out of cheddar or just want to mix things up, try using Gruyère or Monterey Jack cheese for a different flavor profile. For a gluten-free version, substitute the all-purpose flour with cornstarch or gluten-free flour. You can also replace the whole milk with coconut milk for a dairy-free option that adds a hint of sweetness.
Best Ways to Store Leftover Broccoli Cheddar Soup
To store any leftover Broccoli Cheddar Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you’d like to freeze it, pour the soup into freezer-safe bags, leaving some space for expansion, and it will be good for up to 2 months. Reheat gently on the stove, adding a splash of milk if needed to maintain creaminess.
Perfect Pairings for Broccoli Cheddar Soup
This soup pairs beautifully with a crusty baguette or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich. A nice Sauvignon Blanc or a light beer would complement the rich flavors wonderfully. For a touch of garnish, sprinkle a bit of freshly chopped parsley or extra shredded cheddar on top.
Cooking Hacks to Elevate Broccoli Cheddar Soup
To enhance the soup’s flavor, consider roasting the broccoli florets before adding them to the pot. This adds a delightful depth to the taste. If you prefer a smoother soup, use an immersion blender to puree part or all of the soup before adding the cheese. For an extra layer of flavor, sauté some diced bacon along with the onions.
Seasonal Twists for Broccoli Cheddar Soup
In the spring, add fresh peas or asparagus for a burst of color and flavor. During summer, toss in some sweet corn kernels for added sweetness. In the fall, a dash of nutmeg or a sprinkle of smoked paprika can warm up the soup. For a winter twist, add a bit of diced potato for heartiness.
FAQs:
Can I make this soup ahead of time?
Absolutely! This Broccoli Cheddar Soup can be prepared a day in advance and stored in the refrigerator. The flavors tend to meld and deepen overnight, making it even more delicious the next day. Simply reheat it on the stove over low heat, stirring occasionally until warmed through.
Can I freeze this soup?
Yes, this soup freezes quite well. Allow it to cool completely before pouring it into freezer-safe containers. It can be stored in the freezer for up to two months. Thaw overnight in the refrigerator before reheating gently on the stove, adding a bit of milk if necessary to restore its creamy texture.
What can I do if my soup is too thick?
If your soup turns out too thick, you can easily adjust the consistency by adding a bit more vegetable broth or milk. Start with a small amount, stir thoroughly, and continue adding until you reach your desired thickness. Be sure to taste and adjust the seasonings afterward.
Can I use frozen broccoli?
Yes, frozen broccoli can be used in place of fresh. Simply add it directly to the soup without thawing, increasing the cooking time slightly to ensure it’s fully heated through and tender. This is a convenient option when fresh broccoli is not in season or readily available.
Is there a way to make the soup spicier?
If you like a bit of heat, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the soup. For a more robust spice, consider incorporating diced jalapeños along with the onions, adjusting the amount to suit your taste preferences.
What type of cheese works best?
While cheddar is classic for this recipe, you can experiment with other cheeses like Gruyère, Monterey Jack, or even a blend of cheeses for a richer flavor. Choose a cheese that melts smoothly to ensure the creamy texture of the soup remains intact.
Broccoli Cheddar Soup
Equipment
- large pot or Dutch oven
Ingredients
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- 4 tablespoons unsalted butter
- 3 cups chopped broccoli florets
- 2 cups vegetable broth
- 2 cups whole milk or unsweetened almond milk
- ½ teaspoon Dijon mustard
- 1 large carrot (julienned or finely chopped)
- ½ teaspoon sea salt
- freshly ground black pepper
- ¼ cup all-purpose flour
- 1 medium yellow onion (chopped)
- 3 cloves garlic (chopped)
- homemade croutons (for serving, optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, along with salt and a dash of black pepper. Sauté for about 5 minutes until the onion becomes tender.
- Next, mix in the chopped garlic and cook for an additional minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, allowing it to reach a rich golden hue.
- Gradually pour in the milk while whisking to blend the mixture smoothly.
- Add the vegetable broth along with the broccoli, carrot, and Dijon mustard. Stir to blend all ingredients together, then allow it to simmer for 15 to 20 minutes, or until the broccoli is cooked to tenderness.
- Slowly incorporate the shredded cheddar cheese, mixing thoroughly after each addition until the cheese is completely melted and the soup is creamy. Adjust seasoning to taste.
- Serve the soup hot, garnished with homemade croutons for an extra crunchy texture!
