![- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup milk (or heavy cream for creaminess) - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - 1/2 teaspoon nutmeg - Salt and pepper to taste Fresh broccoli florets are key to this dish. They bring a bright color and a crunchy bite. Onion and garlic add depth to the flavor. Sautéing them in olive oil helps release their natural sweetness. You must have a good cheese for this soup. I suggest sharp cheddar for a rich taste. Milk or heavy cream helps create the perfect creamy texture. Nutmeg adds a warm touch, enhancing the overall flavor. Use salt and pepper to adjust the seasoning to your liking. - Croutons - Extra cheddar cheese - Fresh parsley For a fun twist, add croutons on top for crunch. Extra cheddar cheese makes it even cheesier and better. Fresh parsley not only looks nice but also adds a fresh flavor. You can mix and match to find your favorite topping. For the full recipe, click here [Full Recipe]. Enjoy making your own creamy broccoli cheddar soup! 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped. Sauté it for about 5 minutes until it turns translucent. 3. Next, stir in 3 cloves of minced garlic. Cook for another minute so it smells great. 4. Now, toss in 4 cups of fresh broccoli florets. Pour 4 cups of vegetable broth into the pot. 5. Bring everything to a boil. Then, lower the heat and let it simmer for 8-10 minutes, until the broccoli is tender. 1. For a smooth texture, use an immersion blender directly in the pot. Blend until creamy. 2. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. 3. After blending, return the soup to the pot. Make sure it’s nice and smooth. 1. Stir in 1 cup of milk or heavy cream. Heat it on low until warm. 2. Gradually add in 2 cups of shredded sharp cheddar cheese. Stir until it melts and becomes creamy. 3. Mix in 1 teaspoon of Dijon mustard, 1/2 teaspoon of nutmeg, and add salt and pepper to taste. 4. Adjust the seasoning as needed. Your soup is now ready to enjoy! For the full recipe, check the details above. To get the best flavor, you need to sauté your onions and garlic well. This step brings out their natural sweetness. Cook them until they are soft and clear, about five minutes. Then, add the garlic and cook for one more minute. Keep tasting your soup as you go. You might want to add more salt or pepper based on your taste. No one wants a watery soup. To avoid this, make sure you add enough broccoli and use the right amount of broth. If you want a thicker soup, try adding a bit of cornstarch mixed in cold water. Stir it in as the soup simmers. You can also use more cheese to make it richer and creamier. Prepping your broccoli ahead of time can save you a lot of work later. You can wash and cut it, then store it in the fridge. If you want to make this soup for later, consider batch cooking. You can freeze extra soup in small containers. This way, you always have a warm meal ready to go. For the full recipe, check out the details above! {{image_2}} You can make your creamy broccoli cheddar soup more filling by adding proteins. Chicken is a great choice. Just cook it first, then add it to the soup. For a vegetarian option, try adding beans. White beans or chickpeas work well. They boost fiber and protein without meat. Cheddar cheese is a classic, but you can mix it up! Try Gruyère for a nutty flavor or Monterey Jack for a milder taste. A cheese blend adds depth. Combine cheddar with gouda or fontina for a richer taste. Each cheese can bring its own magic to your soup. Want to make the soup vegan-friendly? Use almond milk or coconut milk instead of dairy. Replace cheese with nutritional yeast or vegan cheese. For those avoiding gluten, use cornstarch or arrowroot powder as a thickener. This keeps the soup creamy without flour. For the full recipe, check out the detailed instructions above. How long does broccoli cheddar soup last in the fridge? It lasts about 3 to 5 days. Store it in a sealed container to keep it fresh. Glass jars work well for this. They help maintain flavor and keep things tidy in your fridge. What are the best practices for freezing? First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out the air to prevent freezer burn. Portion the soup for easy meals later. This way, you can take out just what you need. How do you reheat the soup to keep it creamy? Heat it gently on the stove over low heat. Stir often to help it warm evenly. If it thickens too much, add a splash of milk or broth. This helps keep the soup smooth. Avoid boiling it, as that can cause the ingredients to separate. Enjoy your creamy goodness! Yes, you can use frozen broccoli. Frozen broccoli is picked at peak freshness. It is then blanched and frozen. This keeps its nutrients. It also saves time, as you don’t need to wash or chop it. However, the texture may be softer. This won’t ruin the soup but consider it for texture. If you choose frozen, add it directly without thawing. Adjust cooking times slightly to ensure it's tender. If you want a lighter option, use milk instead of heavy cream. For a thicker texture, try half-and-half. You can also use coconut milk for a dairy-free choice. This will add a hint of sweetness. Another option is to blend silken tofu with some water. This keeps the soup creamy. Each substitute will change the taste slightly, so choose what you like best. To add heat, consider using red pepper flakes. They give a nice kick. You can also add a dash of hot sauce while cooking. If you enjoy jalapeños, chop them finely and sauté with the onions. For a smoky flavor, add chipotle powder. Start with a little and taste as you go. You can always add more heat, but it’s hard to take it away. Creamy Broccoli Cheddar Soup is simple and delicious. We covered essential ingredients like fresh broccoli, onion, and cheese. I shared step-by-step instructions, ensuring a creamy texture and rich flavor. You also learned tips for storage and variations, including adding proteins or making it vegan. Final thoughts: This soup is versatile and easy to customize. With a few tweaks, you can make it your own. Enjoy creating this comforting dish and share it with friends and family!](https://momdishmagic.com/wp-content/uploads/2025/06/9878f116-1f69-4159-b1b2-d170a4a5cbd7-768x768.webp)
If you’re craving a warm, comforting dish, look no further than Creamy Broccoli Cheddar Soup! This simple yet flavorful recipe uses fresh broccoli, aromatic onion, and rich cheddar cheese to create a bowl of happiness. In this guide, I’ll walk you through the essential ingredients, easy steps, and handy tips to make this delicious soup a part of your kitchen routine. Grab your blender, and let’s dive in!
Ingredients
Essential ingredients for Creamy Broccoli Cheddar Soup
– 4 cups fresh broccoli florets
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 cup milk (or heavy cream for creaminess)
– 2 cups shredded sharp cheddar cheese
– 1 teaspoon Dijon mustard
– 1/2 teaspoon nutmeg
– Salt and pepper to taste
Fresh broccoli florets are key to this dish. They bring a bright color and a crunchy bite. Onion and garlic add depth to the flavor. Sautéing them in olive oil helps release their natural sweetness.
You must have a good cheese for this soup. I suggest sharp cheddar for a rich taste. Milk or heavy cream helps create the perfect creamy texture. Nutmeg adds a warm touch, enhancing the overall flavor. Use salt and pepper to adjust the seasoning to your liking.
Optional garnishes and upgrades
– Croutons
– Extra cheddar cheese
– Fresh parsley
For a fun twist, add croutons on top for crunch. Extra cheddar cheese makes it even cheesier and better. Fresh parsley not only looks nice but also adds a fresh flavor. You can mix and match to find your favorite topping.
For the full recipe, click here [Full Recipe]. Enjoy making your own creamy broccoli cheddar soup!
Step-by-Step Instructions
Preparing the base of the soup
1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 medium onion, finely chopped. Sauté it for about 5 minutes until it turns translucent.
3. Next, stir in 3 cloves of minced garlic. Cook for another minute so it smells great.
4. Now, toss in 4 cups of fresh broccoli florets. Pour 4 cups of vegetable broth into the pot.
5. Bring everything to a boil. Then, lower the heat and let it simmer for 8-10 minutes, until the broccoli is tender.
Blending the soup for creaminess
1. For a smooth texture, use an immersion blender directly in the pot. Blend until creamy.
2. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender.
3. After blending, return the soup to the pot. Make sure it’s nice and smooth.
Finishing touches
1. Stir in 1 cup of milk or heavy cream. Heat it on low until warm.
2. Gradually add in 2 cups of shredded sharp cheddar cheese. Stir until it melts and becomes creamy.
3. Mix in 1 teaspoon of Dijon mustard, 1/2 teaspoon of nutmeg, and add salt and pepper to taste.
4. Adjust the seasoning as needed. Your soup is now ready to enjoy! For the full recipe, check the details above.
Tips & Tricks
Ensuring rich flavor
To get the best flavor, you need to sauté your onions and garlic well. This step brings out their natural sweetness. Cook them until they are soft and clear, about five minutes. Then, add the garlic and cook for one more minute. Keep tasting your soup as you go. You might want to add more salt or pepper based on your taste.
Achieving the perfect consistency
No one wants a watery soup. To avoid this, make sure you add enough broccoli and use the right amount of broth. If you want a thicker soup, try adding a bit of cornstarch mixed in cold water. Stir it in as the soup simmers. You can also use more cheese to make it richer and creamier.
Time-saving tips
Prepping your broccoli ahead of time can save you a lot of work later. You can wash and cut it, then store it in the fridge. If you want to make this soup for later, consider batch cooking. You can freeze extra soup in small containers. This way, you always have a warm meal ready to go. For the full recipe, check out the details above!
Variations
Adding proteins to the soup
You can make your creamy broccoli cheddar soup more filling by adding proteins. Chicken is a great choice. Just cook it first, then add it to the soup. For a vegetarian option, try adding beans. White beans or chickpeas work well. They boost fiber and protein without meat.
Different cheese choices for flavor
Cheddar cheese is a classic, but you can mix it up! Try Gruyère for a nutty flavor or Monterey Jack for a milder taste. A cheese blend adds depth. Combine cheddar with gouda or fontina for a richer taste. Each cheese can bring its own magic to your soup.
Dietary modifications
Want to make the soup vegan-friendly? Use almond milk or coconut milk instead of dairy. Replace cheese with nutritional yeast or vegan cheese. For those avoiding gluten, use cornstarch or arrowroot powder as a thickener. This keeps the soup creamy without flour.
For the full recipe, check out the detailed instructions above.
Storage Info
Refrigerating soup
How long does broccoli cheddar soup last in the fridge? It lasts about 3 to 5 days. Store it in a sealed container to keep it fresh. Glass jars work well for this. They help maintain flavor and keep things tidy in your fridge.
Freezing instructions
What are the best practices for freezing? First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out the air to prevent freezer burn. Portion the soup for easy meals later. This way, you can take out just what you need.
Reheating tips
How do you reheat the soup to keep it creamy? Heat it gently on the stove over low heat. Stir often to help it warm evenly. If it thickens too much, add a splash of milk or broth. This helps keep the soup smooth. Avoid boiling it, as that can cause the ingredients to separate. Enjoy your creamy goodness!
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Frozen broccoli is picked at peak freshness. It is then blanched and frozen. This keeps its nutrients. It also saves time, as you don’t need to wash or chop it. However, the texture may be softer. This won’t ruin the soup but consider it for texture. If you choose frozen, add it directly without thawing. Adjust cooking times slightly to ensure it’s tender.
What can I substitute for heavy cream?
If you want a lighter option, use milk instead of heavy cream. For a thicker texture, try half-and-half. You can also use coconut milk for a dairy-free choice. This will add a hint of sweetness. Another option is to blend silken tofu with some water. This keeps the soup creamy. Each substitute will change the taste slightly, so choose what you like best.
How can I make this soup spicier?
To add heat, consider using red pepper flakes. They give a nice kick. You can also add a dash of hot sauce while cooking. If you enjoy jalapeños, chop them finely and sauté with the onions. For a smoky flavor, add chipotle powder. Start with a little and taste as you go. You can always add more heat, but it’s hard to take it away.
Creamy Broccoli Cheddar Soup is simple and delicious. We covered essential ingredients like fresh broccoli, onion, and cheese. I shared step-by-step instructions, ensuring a creamy texture and rich flavor. You also learned tips for storage and variations, including adding proteins or making it vegan.
Final thoughts: This soup is versatile and easy to customize. With a few tweaks, you can make it your own. Enjoy creating this comforting dish and share it with friends and family!
![- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup milk (or heavy cream for creaminess) - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - 1/2 teaspoon nutmeg - Salt and pepper to taste Fresh broccoli florets are key to this dish. They bring a bright color and a crunchy bite. Onion and garlic add depth to the flavor. Sautéing them in olive oil helps release their natural sweetness. You must have a good cheese for this soup. I suggest sharp cheddar for a rich taste. Milk or heavy cream helps create the perfect creamy texture. Nutmeg adds a warm touch, enhancing the overall flavor. Use salt and pepper to adjust the seasoning to your liking. - Croutons - Extra cheddar cheese - Fresh parsley For a fun twist, add croutons on top for crunch. Extra cheddar cheese makes it even cheesier and better. Fresh parsley not only looks nice but also adds a fresh flavor. You can mix and match to find your favorite topping. For the full recipe, click here [Full Recipe]. Enjoy making your own creamy broccoli cheddar soup! 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped. Sauté it for about 5 minutes until it turns translucent. 3. Next, stir in 3 cloves of minced garlic. Cook for another minute so it smells great. 4. Now, toss in 4 cups of fresh broccoli florets. Pour 4 cups of vegetable broth into the pot. 5. Bring everything to a boil. Then, lower the heat and let it simmer for 8-10 minutes, until the broccoli is tender. 1. For a smooth texture, use an immersion blender directly in the pot. Blend until creamy. 2. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. 3. After blending, return the soup to the pot. Make sure it’s nice and smooth. 1. Stir in 1 cup of milk or heavy cream. Heat it on low until warm. 2. Gradually add in 2 cups of shredded sharp cheddar cheese. Stir until it melts and becomes creamy. 3. Mix in 1 teaspoon of Dijon mustard, 1/2 teaspoon of nutmeg, and add salt and pepper to taste. 4. Adjust the seasoning as needed. Your soup is now ready to enjoy! For the full recipe, check the details above. To get the best flavor, you need to sauté your onions and garlic well. This step brings out their natural sweetness. Cook them until they are soft and clear, about five minutes. Then, add the garlic and cook for one more minute. Keep tasting your soup as you go. You might want to add more salt or pepper based on your taste. No one wants a watery soup. To avoid this, make sure you add enough broccoli and use the right amount of broth. If you want a thicker soup, try adding a bit of cornstarch mixed in cold water. Stir it in as the soup simmers. You can also use more cheese to make it richer and creamier. Prepping your broccoli ahead of time can save you a lot of work later. You can wash and cut it, then store it in the fridge. If you want to make this soup for later, consider batch cooking. You can freeze extra soup in small containers. This way, you always have a warm meal ready to go. For the full recipe, check out the details above! {{image_2}} You can make your creamy broccoli cheddar soup more filling by adding proteins. Chicken is a great choice. Just cook it first, then add it to the soup. For a vegetarian option, try adding beans. White beans or chickpeas work well. They boost fiber and protein without meat. Cheddar cheese is a classic, but you can mix it up! Try Gruyère for a nutty flavor or Monterey Jack for a milder taste. A cheese blend adds depth. Combine cheddar with gouda or fontina for a richer taste. Each cheese can bring its own magic to your soup. Want to make the soup vegan-friendly? Use almond milk or coconut milk instead of dairy. Replace cheese with nutritional yeast or vegan cheese. For those avoiding gluten, use cornstarch or arrowroot powder as a thickener. This keeps the soup creamy without flour. For the full recipe, check out the detailed instructions above. How long does broccoli cheddar soup last in the fridge? It lasts about 3 to 5 days. Store it in a sealed container to keep it fresh. Glass jars work well for this. They help maintain flavor and keep things tidy in your fridge. What are the best practices for freezing? First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out the air to prevent freezer burn. Portion the soup for easy meals later. This way, you can take out just what you need. How do you reheat the soup to keep it creamy? Heat it gently on the stove over low heat. Stir often to help it warm evenly. If it thickens too much, add a splash of milk or broth. This helps keep the soup smooth. Avoid boiling it, as that can cause the ingredients to separate. Enjoy your creamy goodness! Yes, you can use frozen broccoli. Frozen broccoli is picked at peak freshness. It is then blanched and frozen. This keeps its nutrients. It also saves time, as you don’t need to wash or chop it. However, the texture may be softer. This won’t ruin the soup but consider it for texture. If you choose frozen, add it directly without thawing. Adjust cooking times slightly to ensure it's tender. If you want a lighter option, use milk instead of heavy cream. For a thicker texture, try half-and-half. You can also use coconut milk for a dairy-free choice. This will add a hint of sweetness. Another option is to blend silken tofu with some water. This keeps the soup creamy. Each substitute will change the taste slightly, so choose what you like best. To add heat, consider using red pepper flakes. They give a nice kick. You can also add a dash of hot sauce while cooking. If you enjoy jalapeños, chop them finely and sauté with the onions. For a smoky flavor, add chipotle powder. Start with a little and taste as you go. You can always add more heat, but it’s hard to take it away. Creamy Broccoli Cheddar Soup is simple and delicious. We covered essential ingredients like fresh broccoli, onion, and cheese. I shared step-by-step instructions, ensuring a creamy texture and rich flavor. You also learned tips for storage and variations, including adding proteins or making it vegan. Final thoughts: This soup is versatile and easy to customize. With a few tweaks, you can make it your own. Enjoy creating this comforting dish and share it with friends and family!](https://momdishmagic.com/wp-content/uploads/2025/06/9878f116-1f69-4159-b1b2-d170a4a5cbd7-250x250.webp)
