This creamy broccoli cheddar soup is like a warm hug in a bowl! It combines fresh broccoli with rich cheddar cheese for a comforting meal that’s super easy to make.
If you’re anything like me, you’ll want to pair it with some buttery bread. Trust me, dunking that bread is the best part! It’s a one-pot wonder that keeps the kitchen clean and your tummy happy.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are key to this soup’s freshness. If you can’t find fresh ones, frozen broccoli works too—just thaw and add it in a little later during cooking.
Heavy Cream: This ingredient gives the soup its rich texture. If you prefer a lighter version, you can substitute half-and-half or whole milk. For a dairy-free option, try coconut milk for a twist on flavor.
Sharp Cheddar Cheese: I love sharp cheddar for its strong flavor that really shines through. You might also try Gruyère or a blend of cheeses if you’re feeling adventurous!
Potatoes: They add creaminess and heartiness. If you’re avoiding carbs, feel free to replace them with cauliflower for a similar texture with fewer carbohydrates.
Bacon (optional): While bacon adds a nice crunch and flavor, it’s perfect to skip for a vegetarian version. You can try using crispy chickpeas or nuts for a different crunch.
How Do I Blend the Soup for the Perfect Texture?
Blending is where the soup transforms from a chunky mix to a creamy delight! Using an immersion blender makes this easy, but a regular blender can work too—just be careful with the hot liquid.
- For a smooth consistency, blend the entire mixture until it’s creamy.
- If you like some chunks, pulse blend a few times until you reach a perfect balance.
- Always start blending a little at a time to avoid splattering hot soup everywhere!
Remember, blending should be done in batches if using a regular blender. Just let it cool for a few minutes before blending to avoid burns!
How to Make Creamy Broccoli Cheddar Soup
Ingredients You’ll Need:
Vegetables and Base:
- 4 cups broccoli florets
- 1 cup carrots, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
For Creaminess and Flavor:
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
- Salt and pepper to taste
For Garnish (optional):
- 1/4 cup bacon, cooked and crumbled
- Fresh parsley, for garnish
Cooking Essentials:
- 2 tablespoons olive oil
How Much Time Will You Need?
This delicious soup will take about 10 minutes of prep time and 30-40 minutes of cooking time. It’s a perfect dish to warm you up and can be ready in less than an hour!
Step-by-Step Instructions:
1. Start with Sautéing the Aromatics:
In a large pot, pour in the olive oil and heat it over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them for about 3-5 minutes until the onion becomes translucent and fragrant. This step lays the foundation for a flavorful soup!
2. Add More Veggies:
Next, toss in the diced carrots and potatoes. Give everything a good stir and let it cook for another 5 minutes. This helps the flavors meld together before adding the broth.
3. Pour in the Broth:
Now, it’s time to bring the soup together! Pour in the vegetable broth and add the broccoli florets. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until all the vegetables are tender. You might want to check occasionally and stir to prevent sticking.
4. Blend to Creamy Perfection:
Once your veggies are properly cooked, it’s blending time! If you have an immersion blender, fantastic! Blend the soup to your liking—stick with some chunky pieces for texture or go for a smooth finish. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
5. Add Cream and Cheese:
Return the blended soup to the pot (if you used a regular blender) and stir in the heavy cream. Gradually add the shredded cheddar cheese, dried thyme, and paprika (if you like a little heat). Stir continuously over low heat until the cheese has melted and the soup is creamy and warmed through.
6. Final Adjustments:
Give your soup a taste! Add salt and pepper as needed. If it’s too thick for your liking, just pour in a bit more vegetable broth until you reach your desired consistency.
7. Serve and Enjoy:
Dish out your creamy broccoli cheddar soup while it’s hot! Top it with crumbled bacon and fresh parsley if you want that extra touch. Perfect for a cozy dinner or a warm lunch. Enjoy every comforting spoonful!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! If you’re using frozen broccoli, there’s no need to thaw it before adding it to the pot. Just toss it in during the cooking process, as it will cook quickly and blend nicely with the other ingredients.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut milk or an unsweetened almond milk, though the flavor will be slightly different.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just be sure to leave out the cheese if you plan to freeze it, as it can change the texture once thawed. Reheat on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables to This Soup?
Yes, feel free to customize by adding other vegetables! Cauliflower, corn, or even spinach work well in this recipe. Just chop them into small pieces and add them in during the cooking steps for them to cook through.
