Creamy Broccoli Cheddar Soup
This creamy broccoli cheddar soup is the ultimate comfort food that comes together in just 30 minutes. With tender broccoli florets, sharp cheddar cheese, and a silky cream base, it’s a restaurant-quality soup you can easily make at home.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
- Add broccoli florets and broth. Bring to a boil, then reduce heat and simmer for 10 minutes until broccoli is tender.
- Stir in the cornstarch slurry and simmer for 2 minutes until slightly thickened.
- Reduce heat to low and pour in heavy cream. Stir constantly.
- Add shredded cheddar cheese in handfuls, stirring until completely melted and smooth.
- Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Simmer on low heat for 3 to 5 minutes. Do not boil.
- Serve hot in bowls.
Practical Tips
Texture Control: For a chunkier texture, leave the broccoli as is. For a smoother soup, blend half of it with an immersion blender before adding the cheese.
Cheese Quality: Use freshly shredded cheddar cheese rather than pre-packaged varieties, as they melt more smoothly and create a better texture.
Avoid Curdling: Keep the heat on low when adding cream and cheese to prevent the soup from curdling. Stir constantly and never let it boil once the dairy is added.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of broth if needed to reach your desired consistency. This soup can also be frozen for up to 2 months, though the texture may be slightly less creamy after thawing.
Common Questions
Can I use a different cheese? Yes, you can substitute with gruyere, fontina, or a blend of cheeses. Avoid soft cheeses like brie, as they won’t create the same creamy texture.
Is this soup dairy-free? You can make a dairy-free version by replacing butter with olive oil, heavy cream with coconut milk or oat cream, and cheddar with nutritional yeast for a cheesy flavor.
Can I add other vegetables? Absolutely. Carrots, celery, or cauliflower work wonderfully in this soup. Add them at the same time as the broccoli to ensure they cook through properly.