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Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 134 reviews

This creamy and comforting Broccoli Cheddar Soup recipe combines tender broccoli florets and stems with sharp white cheddar and parmesan cheeses, simmered in a flavorful base of butter, onion, garlic, and half & half. Perfect for cozy lunches or dinners, this soup can be partially blended for a smooth yet chunky texture, delivering rich cheesy goodness in every bowl.

Ingredients

Scale

Vegetables

  • 4 cups broccoli florets (bite-sized pieces)
  • 1 cup broccoli stems (finely diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced or pressed)

Dairy

  • 4 tablespoons unsalted butter
  • 2 cups half & half (can substitute whole milk)
  • 8 ounces sharp white cheddar cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Pantry Items

  • 1/4 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups vegetable stock (or chicken stock or water)

Instructions

  1. Prepare Broccoli: Cut the broccoli florets into bite-sized pieces and set aside. Finely dice about 1 cup of the broccoli stems for sautéing.
  2. Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, broccoli stems, and minced garlic. Sauté for about 10 minutes or until the onions are fragrant and the broccoli stems have softened.
  3. Add Flour and Spices: Stir in the flour, kosher salt, black pepper, smoked paprika, and cayenne pepper (if using). Cook for an additional 2 minutes to remove the raw flour taste.
  4. Add Stocks and Dairy: Pour in the vegetable stock while scraping the bottom of the pot to lift any browned bits. Then add the half & half. Bring the mixture to a gentle simmer.
  5. Simmer Broccoli Florets: Add the broccoli florets to the pot and continue to simmer until tender, approximately 10 to 15 minutes.
  6. Blend Soup (Optional): Use an immersion blender to partially blend the soup for a thicker texture with chunks, or remove 2 cups of soup to blend in a standard blender and then return it to the pot.
  7. Incorporate Cheeses: Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring continuously until fully melted to ensure a smooth, creamy texture without grittiness or clumps. Stir in the parmesan cheese as well.
  8. Season and Finish: Remove the pot from heat and taste the soup. Adjust seasoning with additional salt, pepper, or spices as desired.
  9. Serve: Ladle the soup into bowls. Optionally, top with extra cheddar cheese and croutons before serving for added flavor and texture.

Notes

  • To make the soup vegetarian, use vegetable stock instead of chicken stock.
  • For a thinner soup, substitute half & half with whole milk or reduce the amount of flour slightly.
  • Partially blending the soup retains some texture but fully blending creates a smooth and creamy consistency.
  • Adding the cheese slowly and off the heat helps prevent curdling and ensures a creamy soup.
  • Croutons and extra shredded cheese make great toppings for added crunch and flavor.
  • For a spicier soup, increase the cayenne pepper or add a pinch of red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid separating the dairy.

Keywords: broccoli cheddar soup, creamy broccoli soup, cheesy broccoli soup, homemade soup, vegetarian soup, comforting soup, stovetop soup

Find it online: https://recipeswithmia.com/broccoli-cheddar-soup-recipe/