Creamy Broccoli Cheddar Soup
This silky smooth broccoli cheddar soup is the ultimate comfort food that comes together in under 30 minutes. Packed with tender broccoli, sharp cheddar cheese, and a velvety cream base, it’s perfect for lunch or a light dinner. Serve it with crusty bread for a complete and satisfying meal.
Ingredients
- 1 pound fresh broccoli, chopped
- 4 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chopped broccoli and broth. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until broccoli is very tender.
- Remove from heat and stir in heavy cream and milk.
- Using an immersion blender, blend the soup until completely smooth and creamy.
- Return to low heat and add shredded cheddar cheese, stirring constantly until melted and fully incorporated.
- Season with salt, pepper, and a pinch of nutmeg. Simmer for 2 minutes.
- Serve hot with crusty bread or croutons.
Practical Tips
Tip 1: The Secret to Silky Texture – The combination of milk mixed with heavy cream creates the perfect silky texture. Do not let the soup boil after adding cheese or it may become grainy and separate.
Tip 2: Blend to Your Preference – For a chunkier soup, blend only half of the mixture. For an ultra-smooth consistency, blend longer until completely velvety.
Tip 3: Cheese Selection Matters – Use sharp cheddar for the best flavor. Freshly shredded cheese melts more smoothly than pre-packaged varieties.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. You can also freeze the soup for up to 3 months, though the cream may separate slightly upon thawing. Stir well when reheating to recombine.
Common Questions
Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well in this recipe. Use about 4 cups of frozen broccoli florets and add them directly to the pot. The cooking time may be slightly shorter since frozen broccoli is already partially cooked.
What if I don’t have an immersion blender? You can carefully transfer the soup in batches to a regular blender and blend until smooth. Let the soup cool slightly before blending to avoid splattering. Alternatively, use a potato masher for a chunkier texture.
Is this soup suitable for meal prep? Absolutely. This soup reheats beautifully and is perfect for meal prep. Divide into portions and store in the refrigerator or freezer for quick weekday lunches.