I’ll never forget the first time I tried Broccoli Cheddar Soup; it was a blustery winter day, and that warm, cheesy bowl felt like a hug from the inside out. Over the years, I’ve experimented endlessly to recreate that perfect comfort food experience. Today, I’m sharing all my secrets for the most amazing Broccoli Cheddar Soup you’ll ever make!
The BEST Broccoli Cheddar Soup: A Step-by-Step Guide
Okay, friends, let’s get real. Broccoli Cheddar Soup can be a bit… meh. Sometimes it’s bland, sometimes it’s watery, and sometimes the broccoli is just sad and mushy. But I’m here to tell you that it doesn’t have to be that way! This recipe is foolproof, packed with flavor, and will leave you craving more. Get ready for Broccoli Cheddar Soup perfection!
What You’ll Need: Ingredients
- Broccoli: 1 large head (about 6 cups florets), cut into bite-sized pieces. Fresh is best, but frozen will work in a pinch (see notes below).
- Butter: 4 tablespoons, unsalted. This is the base for our roux and adds richness.
- Onion: 1 medium, chopped. Adds a lovely savory depth.
- Garlic: 2 cloves, minced. Because everything is better with garlic!
- All-Purpose Flour: 1/4 cup. This helps thicken the soup.
- Chicken Broth: 4 cups. Adds flavor and body to the soup. You can also use vegetable broth.
- Milk: 2 cups. I prefer whole milk for the richest flavor, but 2% works well too.
- Heavy Cream: 1/2 cup. This is optional but adds a luxurious creaminess.
- Sharp Cheddar Cheese: 4 cups, shredded. Use a good quality sharp cheddar for the best flavor!
- Salt and Pepper: To taste. Don’t be shy! Seasoning is key.
- Optional Toppings: Croutons, extra shredded cheese, chopped green onions, a swirl of cream.
Let’s Get Cooking: Step-by-Step Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma will fill your kitchen – it’s the best!
- Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s what will thicken our soup. The mixture will look like a thick paste.
- Whisk in the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth. This is crucial to avoid a lumpy soup!
- Simmer and Thicken: Bring the soup to a simmer and cook for 5-7 minutes, or until slightly thickened. Stir occasionally to prevent sticking. The soup should lightly coat the back of a spoon.
- Add the Broccoli: Add the broccoli florets to the soup and cook until tender-crisp, about 5-7 minutes. You want the broccoli to still have a little bite to it.
- Stir in the Milk and Cream: Reduce the heat to low and stir in the milk and heavy cream (if using). Heat through, but don’t boil. Boiling can cause the cheese to separate later.
- Melt the Cheese: Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. This is where the magic happens! Make sure the cheese is fully melted and incorporated before adding more.
- Season to Perfection: Season with salt and pepper to taste. Remember, the cheese is already salty, so start with a little and add more as needed.
- Serve and Enjoy!: Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, extra shredded cheese, or chopped green onions.
Success Tips for the Perfect Broccoli Cheddar Soup
Want to make sure your Broccoli Cheddar Soup is a guaranteed hit? Here are my top tips for success:
- Don’t Overcook the Broccoli: The key to great Broccoli Cheddar Soup is perfectly cooked broccoli. You want it to be tender-crisp, not mushy. If you’re using frozen broccoli, add it towards the very end of the cooking process as it cooks much faster.
- Use Good Quality Cheese: The flavor of your cheese will directly impact the flavor of your soup. Opt for a good quality sharp cheddar cheese for the best results. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for a creamier soup.
- Don’t Boil After Adding the Cheese: Boiling the soup after adding the cheese can cause it to separate and become grainy. Keep the heat low and stir constantly until the cheese is melted and smooth.
- Adjust the Consistency: If your soup is too thick, add a little more milk or broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken naturally.
- Spice It Up!: Want to add a little kick to your soup? A pinch of red pepper flakes or a dash of hot sauce can add a delicious warmth.
Variations and Additions
This Broccoli Cheddar Soup is delicious as is, but it’s also a great base for experimentation! Here are a few ideas to get you started:
- Add Protein: Cooked and crumbled bacon, shredded chicken, or diced ham would all be delicious additions.
- Roast the Broccoli: Roasting the broccoli before adding it to the soup will bring out its natural sweetness and add a smoky flavor. Toss the broccoli with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes, or until tender and slightly browned.
- Add Vegetables: Carrots, celery, or potatoes can be added to the soup for extra nutrients and flavor. Dice the vegetables and add them along with the onion.
- Make it Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version.
- Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
Making it Ahead and Storing
Broccoli Cheddar Soup is a great make-ahead meal. It can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
Freezing: While Broccoli Cheddar Soup can be frozen, the texture may change slightly upon thawing. The cheese can sometimes become grainy. To minimize this, let the soup cool completely before freezing. Store in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
Broccoli Cheddar Soup is delicious on its own, but it’s also great served with:
- Crusty bread or grilled cheese sandwiches for dipping.
- A side salad for a light and healthy meal.
- A dollop of sour cream or Greek yogurt for added richness.
Other Delicious Soup Recipes to Try
If you are a soup fanatic like me you might also enjoy ROASTED TOMATO SOUP . The flavor is incredible and it makes a great meal.
For a hearty meal, you can’t go wrong with CHICKEN DUMPLING SOUP. It’s a classic for a reason!
Looking for something quick and easy? CREAMY TORTELLINI SOUP is ready in minutes and packed with flavor.
If you like a bit of spice, CAJUN CHICKEN SOUP HEAVEN will warm you right up!
For a truly comforting and filling soup, try SAUSAGE POTATO CHOWDER. It’s a meal in a bowl!
And of course, you can never go wrong with CREAMY POTATO SOUP. It’s a simple yet satisfying classic.
So, there you have it! My ultimate guide to making the perfect Broccoli Cheddar Soup. I promise, this recipe will become a new favorite in your household. Happy cooking, my friends!
What is the key to preventing mushy broccoli in Broccoli Cheddar Soup?
The key is to avoid overcooking the broccoli. It should be tender-crisp. If using frozen broccoli, add it towards the end of the cooking process because it cooks faster.
Why is it important to shred my own cheese instead of using pre-shredded cheese?
Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese will result in a creamier soup.
Can I freeze Broccoli Cheddar Soup, and if so, what should I expect?
Yes, you can freeze it, but the texture may change slightly upon thawing, and the cheese can sometimes become grainy. To minimize this, cool the soup completely before freezing and thaw it in the refrigerator overnight before reheating.
What are some variations I can make to the Broccoli Cheddar Soup to add more flavor or substance?
You can add cooked bacon, shredded chicken, or diced ham for protein. Roasting the broccoli beforehand adds a smoky flavor. You can also add other vegetables like carrots, celery, or potatoes, and experiment with different cheeses like Gruyere or Monterey Jack.
ULTIMATE BROCCOLI CHEDDAR SOUP
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Garlic press (optional)
- Whisk
- Ladle
- Bowls for serving
Ingredients
- 1 large head broccoli about 6 cups florets
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream optional
- 4 cups sharp cheddar cheese, shredded
- Salt to taste
- Black pepper to taste
- Optional toppings: Croutons, extra shredded cheese, chopped green onions
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux. The mixture will look like a thick paste.
- Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth.
- Bring the soup to a simmer and cook for 5-7 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
- Add the broccoli florets to the soup and cook until tender-crisp, about 5-7 minutes.
- Reduce the heat to low and stir in the milk and heavy cream (if using). Heat through, but don’t boil.
- Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Make sure the cheese is fully melted and incorporated before adding more.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, extra shredded cheese, or chopped green onions.
