Why Make This Recipe
Broccoli Cheddar Soup is a comforting and delicious meal that warms you up on a chilly day. This recipe is packed with healthy broccoli and carrots, combined with creamy cheddar cheese that makes every spoonful delightful. It’s easy to make and perfect for a quick lunch or dinner. Plus, it’s a fantastic way to sneak in some veggies for those who might not enjoy them otherwise.
How to Make Broccoli Cheddar Soup
Ingredients:
- 3 cups Broccoli, chopped
- 1 cup Carrots, shredded
- 1/2 cup Yellow Onion, diced
- 4 cups Chicken Broth
- 2 cups Heavy Whipping Cream
- 4 tablespoons Butter
- 1 teaspoon Olive Oil
- 1/4 cup All Purpose Flour
- 3 cups Cheddar Cheese, shredded
- 1 teaspoon Chicken Bouillon Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
Directions:
In a pot over medium heat, heat the olive oil and butter. After the butter melts, add the onions and cook for 3-4 minutes until they begin to soften. Reduce the heat to low and sprinkle in the flour. Stir to make a roux and cook it for 2-3 minutes while stirring often. Pour in the chicken broth and add the chicken bouillon powder, onion powder, garlic powder, salt, and pepper. Mix well, then add the broccoli and carrots. Bring everything to a boil and let it cook for 10-15 minutes, stirring occasionally. Turn off the heat and let it sit for 2-3 minutes. Stir in the heavy whipping cream, then slowly add the cheese a small handful at a time, stirring until fully melted and blended. Serve and enjoy! Use freshly shredded cheddar or Velveeta for a super smooth texture. If using frozen broccoli, thaw and drain well to avoid watery soup. Add the cheese in small handfuls, off the heat to prevent graininess. Garnish with bacon crumbles and shredded cheese for more flavor.
How to Serve Broccoli Cheddar Soup
Serve your Broccoli Cheddar Soup hot, perhaps with a slice of warm crusty bread or a simple salad. You can top it with extra cheese, croutons, or even crispy bacon bits for added taste and texture. This soup is great for cozy family dinners or casual gatherings.
How to Store Broccoli Cheddar Soup
To store the leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3-4 days. If you want to store it for a longer time, freeze the soup in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or cream to help loosen it up.
Tips to Make Broccoli Cheddar Soup
- Use fresh broccoli for the best flavor and texture.
- For a smoother soup, you can blend it with an immersion blender before adding the cheese.
- Adjust the thickness by adding more or less chicken broth, depending on your preference.
- If you like it spicier, consider adding some red pepper flakes or a dash of hot sauce.
Variation
You can add cooked chicken or other vegetables like cauliflower or potatoes to this soup for added nutrition and variety. If you’re looking for a vegetarian option, simply use vegetable broth instead of chicken broth.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it well to prevent the soup from becoming watery.
How can I make this soup gluten-free?
Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the soup.
Can I make it in advance?
Yes! You can make Broccoli Cheddar Soup ahead of time. Just reheat it gently on the stove when you’re ready to serve.
Broccoli Cheddar Soup
Ingredients
Vegetables
- 3 cups Broccoli, chopped Fresh broccoli is recommended for best flavor.
- 1 cup Carrots, shredded
- 1/2 cup Yellow Onion, diced
Liquids
- 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
- 2 cups Heavy Whipping Cream
Fats
- 4 tablespoons Butter Unsalted butter is preferred.
- 1 teaspoon Olive Oil
Thickening Agent
- 1/4 cup All Purpose Flour Can substitute with gluten-free flour.
Cheese
- 3 cups Cheddar Cheese, shredded Use freshly shredded for best results.
Spices
- 1 teaspoon Chicken Bouillon Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
Preparation
- In a pot over medium heat, heat the olive oil and butter.
- After the butter melts, add the onions and cook for 3-4 minutes until they begin to soften.
- Reduce the heat to low and sprinkle in the flour. Stir to make a roux and cook for 2-3 minutes, stirring often.
Cooking
- Pour in the chicken broth and add the chicken bouillon powder, onion powder, garlic powder, salt, and pepper. Mix well.
- Add the broccoli and carrots, bring everything to a boil, and let it cook for 10-15 minutes, stirring occasionally.
- Turn off the heat and let it sit for 2-3 minutes.
- Stir in the heavy whipping cream, then slowly add the cheese, a small handful at a time, stirring until fully melted.
Serving
- Serve hot, optionally garnished with bacon crumbles and extra cheese.