Introduction
There's something undeniably comforting about a bowl of creamy broccoli cheddar soup. This classic dish combines the vibrant flavors of fresh broccoli with the rich, savory taste of cheddar cheese, making it a favorite among families and home cooks alike.
Not only is this soup delicious, but it's also a great way to sneak in some vegetables for those picky eaters. With its velvety texture and cheesy goodness, this recipe is perfect for a cozy dinner or a quick lunch.
In this article, you'll find a straightforward recipe that delivers the perfect balance of creaminess and flavor, ensuring that this soup becomes a staple in your kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon lemon juice
Directions & Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the broccoli florets and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
- Using an immersion blender, puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, you can blend only half of the soup.
- Return the pot to low heat and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and nutmeg if using. Continue stirring until the cheese has melted and the soup is heated through.
- Add the lemon juice, tasting and adjusting seasoning as necessary. Serve hot, garnished with extra cheese or fresh herbs if desired.
FAQs
What if my soup is too thick?
If the soup is too thick, simply add more vegetable broth or cream until the desired consistency is reached.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just be sure to adjust the cooking time, as it may cook faster than fresh.
What type of cheddar cheese works best for this recipe?
Sharp cheddar provides a robust flavor, but you can also use mild cheddar for a creamier taste.
How can I make my soup spicier?
Add a pinch of cayenne pepper or red pepper flakes during cooking for a little heat.
What if my soup is too bland?
If the soup lacks flavor, try adding more salt, pepper, or a splash of Worcestershire sauce for depth.
Can I add other vegetables to this soup?
Absolutely! Carrots, cauliflower, or even potatoes can be great additions.
How can I make this soup vegetarian?
Simply ensure your vegetable broth is labeled vegetarian and use plant-based cheese if desired.
What can I do if my cheese isn't melting smoothly?
If your cheese clumps, remove the pot from heat and stir vigorously or use a whisk to help it blend.
Conclusion
This creamy broccoli cheddar soup is not just a meal; it's an experience that warms the heart and soul. With its simple ingredients and comforting flavors, it's a dish you'll find yourself turning to time and again.
Whether you enjoy it as a quick weeknight dinner or serve it to guests, this recipe is sure to impress. So grab your ingredients, and let the delightful aroma of broccoli and cheese fill your kitchen!
Recipe Card
Creamy Broccoli Cheddar Soup Recipe You'll Love
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the broccoli florets and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
- Using an immersion blender, puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, you can blend only half of the soup.
- Return the pot to low heat and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and nutmeg if using. Continue stirring until the cheese has melted and the soup is heated through.
- Add the lemon juice, tasting and adjusting seasoning as necessary. Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
