Broccoli Cheddar Soup Recipe: A Comforting Classic

Why You’ll Love This Recipe

• Creamy & Cheesy: The combination of melted cheddar cheese and creamy broth creates a rich texture that’s perfect for cozying up on a cold day.
• Fresh Veggies: Full of fresh broccoli, carrots, and aromatic spices like nutmeg and bay leaves, every spoonful is bursting with wholesome flavors.
• Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights when you want something comforting and delicious.

Ingredients

• 1/4 cup butter
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 2 cups half and half
• 3 cups chicken broth
• 1/4 tsp nutmeg
• 2 bay leaves
• 1 cup carrot, shredded
• 4 cups broccoli florets
• 2 cups cheddar cheese, grated
• Salt and pepper, to taste
• Cornstarch, optional (to thicken)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Vegetables:

• Bring a pot of water to a boil. Add the shredded carrots and broccoli florets. Cook for about 6 minutes until tender. Drain and set aside.

2. Make the Soup Base:

• While the veggies are cooking, melt butter in a large soup pot over medium-low heat.
• Add the chopped onion and sauté until tender. Add the minced garlic and cook for an additional minute.

3. Create the Soup:

• Stir in flour and cook for about 1 minute.
• Gradually add half and half and chicken broth to the pot, stirring well to combine. Add nutmeg and bay leaves. Bring the liquid to a low simmer and cook until the veggies are done (or simmer for 5 minutes if the veggies finish first).

4. Combine the Ingredients:

• Add the drained vegetables (carrots and broccoli) to the soup.
• Stir in the shredded cheddar cheese and cook until the cheese has melted and thickened the soup.

5. Adjust Consistency:

• Season with salt and pepper to taste.
• If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with 1/4 cup water to create a slurry. Add this mixture to the soup and bring to a boil until thickened.

6. Serve:

• Remove the bay leaves and serve the soup hot with additional cheddar cheese on top, if desired.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 6 servings

Variations

• Vegan: Swap the cheddar cheese for a vegan cheese alternative and use vegetable broth in place of chicken broth.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to give the soup a little heat.
• Add-ins: Try adding crispy bacon bits, croutons, or fresh herbs for added texture and flavor.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat on the stovetop over low heat, adding a splash of milk or broth if needed to bring the soup back to a creamy consistency.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli works perfectly in this recipe if you don’t have fresh broccoli on hand. Just be sure to thaw it before adding it to the soup.

2. Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day, so you can make it in advance and store it in the fridge. Just reheat before serving.

3. Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. To reheat, let it thaw in the fridge overnight and warm it up on the stove.

4. Can I substitute half and half with something else?

Yes, you can substitute half and half with whole milk for a lighter version or heavy cream for an even richer soup.

5. How can I make this soup thicker?

To thicken the soup, you can use a cornstarch slurry (as mentioned above) or simply let the soup simmer longer to reduce and concentrate the flavors.

Conclusion

This Broccoli Cheddar Soup is the perfect comfort food—rich, creamy, and full of flavor. Whether you’re enjoying it as a light meal or serving it as an appetizer for a larger dinner, it’s guaranteed to impress. Make it today, and enjoy a warm, hearty bowl of deliciousness!

Broccoli Cheddar Soup Recipe: A Comforting Classic

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy **Broccoli Cheddar Soup** is rich, comforting, and packed with savory cheese and fresh vegetables. Ready in just 30 minutes, it’s the perfect cozy meal for chilly days. The cheesy broth, tender broccoli, and sweet carrots make it a satisfying dish everyone will love.

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Ingredients

For the Soup:

1/4 cup butter

1/2 cup onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 cups half and half

3 cups chicken broth

1/4 tsp nutmeg

2 bay leaves

1 cup carrot, shredded

4 cups broccoli florets

2 cups cheddar cheese, grated

Salt and pepper, to taste

Cornstarch, optional (to thicken)

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Instructions

1. Cook the Vegetables:
   • Bring a pot of water to a boil. Add the shredded carrots and broccoli florets. Cook for about 6 minutes until tender. Drain and set aside.
2. Make the Soup Base:
   • While the veggies are cooking, melt butter in a large soup pot over medium-low heat. Add the chopped onion and sauté until tender. Add the minced garlic and cook for an additional minute.
3. Create the Soup:
   • Stir in the flour and cook for about 1 minute. Gradually add half and half and chicken broth to the pot, stirring well to combine. Add nutmeg and bay leaves. Bring the liquid to a low simmer and cook until the veggies are done (or simmer for 5 minutes if the veggies finish first).
4. Combine the Ingredients:
   • Add the drained vegetables (carrots and broccoli) to the soup. Stir in the shredded cheddar cheese and cook until the cheese has melted and thickened the soup.
5. Adjust Consistency:
   • Season with salt and pepper to taste. If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with 1/4 cup water to create a slurry. Add this mixture to the soup and bring to a boil until thickened.
6. Serve:
   • Remove the bay leaves and serve the soup hot with additional cheddar cheese on top, if desired.

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Notes

This soup can be made vegan by swapping cheddar cheese for vegan cheese and using vegetable broth instead of chicken broth.

For a spicy kick, add cayenne pepper or red pepper flakes to the soup.

Add crispy bacon bits or croutons for extra texture and flavor.

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Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 6g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 50mg