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Broccoli Cheddar Soup Recipe

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3.9 from 72 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This creamy Broccoli Cheddar Soup is a comforting, savory dish perfect for colder days or a hearty lunch. Made with fresh broccoli florets, sharp cheddar cheese, and a velvety blend of sautéed vegetables and broth, this recipe yields a smooth and flavorful soup that’s both satisfying and easy to prepare. It balances wholesome ingredients with rich cheese for a classic taste everyone will love.

Ingredients

Vegetables & Aromatics

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 6 cups broccoli florets (about 2 heads), chopped into small pieces

Dairy & Cheese

  • 2 tablespoons butter
  • 1 cup fat free milk
  • 1-1/4 cups shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan cheese

Dry Ingredients & Seasoning

  • 3 tablespoons flour (all-purpose, whole wheat, or gluten-free)
  • 1/4 teaspoon kosher salt
  • Fresh black pepper, to taste

Liquids

  • 3 cups less sodium chicken broth or vegetable broth

Instructions

  1. Prep the Vegetables: Chop the onion, carrot, celery, and garlic finely using a chopper or mini food processor to speed up cooking and ensure the vegetables integrate well into the soup.
  2. Sauté Vegetables: In a large pot, melt the butter over low heat. Add the chopped onion, carrot, celery, garlic, salt, and pepper. Sauté gently until the vegetables become soft and fragrant, about 5 minutes, which forms the flavorful base of the soup.
  3. Make the Roux: Stir in the flour to coat the vegetables and cook it for about 2 minutes to eliminate any raw flour taste, creating a thickening base for the soup.
  4. Add Broth: Gradually whisk in the chicken or vegetable broth, mixing continuously to prevent lumps and achieve a smooth consistency.
  5. Combine Milk and Broccoli: Pour in the fat-free milk and increase the heat to high until the soup comes to a boil. Then, add the broccoli florets and Parmesan cheese, stirring well to incorporate all ingredients.
  6. Simmer: Reduce the heat to low and cook uncovered for about 10 minutes or until the broccoli is tender but still vibrant in color. Taste and adjust seasoning with salt and pepper.
  7. Blend the Soup: Using an immersion blender, blend part of the soup briefly to thicken it while leaving some broccoli pieces intact. Alternatively, ladle 1-2 cups of soup into a blender, puree, then return it to the pot.
  8. Add Cheddar Cheese: Gently stir in the shredded sharp cheddar cheese, allowing it to melt fully into the soup for a creamy, cheesy finish.
  9. Serve: Ladle the hot soup into bowls and garnish with additional shredded cheddar cheese if desired. Serve immediately for maximum flavor and warmth.

Notes

  • You can substitute chicken broth with vegetable broth to make the soup vegetarian.
  • If you want a thicker soup, blend more of the soup or add a little extra flour during the roux step.
  • To make this soup gluten-free, be sure to use gluten-free flour.
  • Use freshly grated cheese for better melting and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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