Go Back
To make this soup, gather these simple ingredients: - 4 cups broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons butter - 3 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons for garnish Each serving of this creamy broccoli cheddar soup is both tasty and filling. Here is the nutritional breakdown per serving: - Calories: 410 - Protein: 12g - Carbohydrates: 22g - Fat: 34g - Fiber: 2g - Sodium: 800mg This soup provides a good amount of calcium and vitamins A and C, thanks to the cheese and broccoli. You can swap ingredients to fit your taste or needs: - Broccoli: Use cauliflower for a different flavor. - Heavy cream: Replace it with coconut milk for a dairy-free option. - Cheddar cheese: Try gouda or mozzarella for a different cheese flavor. - Butter: Olive oil works well for a lighter option. - Vegetable broth: Chicken broth can also add rich flavor. Feel free to mix and match these options to create your perfect creamy broccoli cheddar soup! {{ingredient_image_1}} 1. Start by melting 3 tablespoons of butter in a large pot over medium heat. 2. Once melted, add 1 medium diced onion. Sauté for about 5 minutes until it turns soft and clear. 3. Next, mix in 2 minced garlic cloves. Sauté for 1 more minute, but watch closely to prevent burning. 4. Add 4 cups of broccoli florets to the pot. Season with a pinch of salt and pepper. Sauté for 3-4 minutes until the broccoli starts to soften. 5. Pour in 3 cups of vegetable broth and bring the mix to a boil. Reduce the heat, letting it simmer for about 10 minutes, or until the broccoli is tender. 6. Use an immersion blender to puree the soup. Blend until it is smooth and creamy. For a chunkier texture, blend only half of the soup. 7. Stir in 1 cup of heavy cream and 1 teaspoon of Dijon mustard. Gradually add in 2 cups of shredded sharp cheddar cheese, stirring until melted and smooth. 8. Taste the soup and adjust the salt and pepper as needed. Using an immersion blender is simple and quick. You can blend the soup right in the pot, which saves time on cleanup. Just be careful not to splash it everywhere. If you use a traditional blender, allow the soup to cool a little. Blend in batches and always vent the lid to let steam escape. This method takes longer but can achieve a very smooth texture. For a smooth soup, ensure you blend it well. If you like some chunks, blend only half. You can also add more broth or cream if the soup feels too thick. Keep tasting as you mix to find the perfect balance for your taste. When choosing broccoli, look for bright green florets. They should feel firm and tight. Avoid any yellowing or wilting. Fresh broccoli has a strong, fresh smell. This tells you it's at its best. If the stems are thick and firm, that’s a good sign too. You can boost the taste of your soup easily. Adding a bit of garlic powder gives more depth. A pinch of red pepper flakes adds a nice kick. You can also try a squeeze of lemon juice for brightness. Don’t forget to taste as you go! Adjust salt and pepper to your liking. Serve the soup hot for the best flavor. Croutons add a delightful crunch. You can also pair it with crusty bread for dipping. A simple side salad complements this dish well. If you want, a glass of white wine can enhance the meal too. Enjoy your creamy broccoli cheddar soup! Pro Tips Use Fresh Broccoli: Fresh broccoli will give your soup a vibrant color and better flavor compared to frozen. Look for firm, bright green florets. Cheese Selection: Opt for sharp cheddar cheese for a bolder flavor. You can also mix in some Gruyère for a gourmet touch. Adjusting Consistency: If you prefer a thicker soup, blend in some cooked potato or reduce the amount of broth added. For a lighter soup, add more broth. Garnish for Extra Crunch: Adding croutons not only enhances the presentation but also provides a delightful crunch that complements the creaminess of the soup. {{image_2}} You can change the cheese in this soup for a new flavor. While sharp cheddar gives a great taste, try using Gruyère or Monterey Jack. Both melt well and add a smooth texture. Mixing different cheeses can create a unique taste. For a richer flavor, add a bit of blue cheese or smoked Gouda. Adding proteins can make this soup heartier. Try cooked chicken, turkey, or even diced ham. If you want a vegetarian option, add white beans or chickpeas. You can also toss in extra veggies for more color and taste. Carrots, peas, or even cauliflower work well in this soup. You can make this soup in a slow cooker or Instant Pot, too. For the slow cooker, sauté the onions and garlic first. Then, add all ingredients and cook on low for 4-6 hours. For the Instant Pot, follow the same sauté steps. Then, cook on high pressure for 10 minutes. Both methods keep the flavors rich and creamy. To store your leftover soup, let it cool first. Pour it into an airtight container. Keep it in the fridge for up to three days. Make sure to seal it well to lock in flavor. When reheating, use a pot over low heat. Stir often to prevent it from sticking. If the soup seems thick, add a splash of broth or cream. This helps keep it smooth and creamy. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. It can last for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. To make this soup vegan, substitute the heavy cream with coconut milk or cashew cream. Use plant-based butter or olive oil in place of regular butter. Replace the cheddar cheese with a vegan cheese alternative, or skip it altogether for a lighter version. Always check the labels on your broth and cheese to ensure they are vegan-friendly. This way, you can enjoy the same creamy texture without animal products. A few common mistakes can ruin this soup. First, overcooking the broccoli can make it mushy. Cook it just until tender. Second, not blending enough can leave the soup chunky. Blend until smooth but remember, a few chunks can add texture. Lastly, be careful with seasoning. Start with a little salt and pepper, then taste. It’s easier to add more than to fix a soup that is too salty. To change the thickness of your soup, you have a few options. If it’s too thick, add more vegetable broth or water a little at a time. Stir well after each addition until you reach your desired consistency. If it’s too thin, you can thicken it by blending in more broccoli or adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup. Let it simmer for a few minutes until it thickens. This post covered all you need for delicious Creamy Broccoli Cheddar Soup. We started with the main ingredients, detailing each one, and listed possible swaps. I shared step-by-step cooking instructions, along with tips for smooth blending. We explored flavor enhancements and cooking variations. Lastly, storage tips help you save leftovers or freeze for later. Make this soup your own and enjoy its comforting taste!

Creamy Broccoli Cheddar Soup

Indulge in this creamy broccoli cheddar soup that's quick and easy to make! This homemade broccoli soup recipe combines fresh broccoli, sharp cheddar, and a touch of cream for the perfect vegetarian soup recipe. Enjoy the delicious flavors in just 30 minutes with this easy broccoli cheese soup. Boost your winter meals with this comforting dish and save the recipe for your next cozy night in! #BroccoliCheddar #SoupRecipes #Vegetarian #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

4 cups broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons butter

3 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: Croutons for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

    Add the minced garlic and sauté for an additional minute, stirring frequently to avoid burning.

      Stir in the broccoli florets with a pinch of salt and pepper. Sauté for 3-4 minutes until slightly softened.

        Pour in the vegetable broth and bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 10 minutes or until the broccoli is tender.

          Using an immersion blender, puree the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only half of the mixture.

            Stir in the heavy cream and Dijon mustard, then gradually add the shredded cheddar cheese while stirring to combine. Continue to stir until the cheese melts and the soup is smooth and creamy.

              Taste and adjust seasoning with salt and pepper as needed.

                Serve hot, garnished with croutons if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4