Go Back
- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced Fresh ingredients bring bright flavors and nutrition to this dish. Broccoli is the star. It adds a vibrant green color and a nice crunch. The onion and garlic add depth. When cooked, they create a sweet and savory base that enhances the soup's taste. - 3 cups vegetable broth - 1 cup heavy cream For the broth, I use vegetable broth. It keeps the soup light and plant-based. The heavy cream gives the soup its creamy texture. It makes every spoonful rich and satisfying. - 2 cups sharp cheddar cheese, shredded - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon cayenne pepper (optional) - 1 tablespoon cornstarch (optional for thickening) - Fresh chives, chopped, for garnish The sharp cheddar cheese adds a bold flavor. It melts beautifully into the soup. Olive oil helps to sauté the vegetables, making them tender. Salt and black pepper are key for seasoning. A touch of cayenne pepper can add a little heat, but it's not a must. If you like a thicker soup, cornstarch is an option. Finally, fresh chives on top bring a nice pop of color and flavor. First, pour olive oil into a large pot. Heat it over medium heat. Add the diced onion and sauté for 5-7 minutes. You want them to turn translucent. Next, stir in the minced garlic and cook for 1-2 more minutes. This will make your kitchen smell amazing! After that, add the fresh broccoli florets. They bring a nice green color and flavor to the soup. Now, pour in the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 15 minutes. This allows the broccoli to become tender. You will know it’s ready when you can easily pierce it with a fork. Once cooked, remove the pot from heat. Use an immersion blender to puree the soup until it is smooth. If you don't have one, carefully transfer it to a blender in batches. After blending, return it to the pot. Next, stir in the heavy cream, salt, black pepper, and cayenne pepper if you like a bit of heat. Slowly add the shredded cheddar cheese. Stir continuously until it melts and blends well. If you want a thicker soup, mix cornstarch with cold water to make a slurry. Stir it into the soup while it simmers for 2-3 minutes. Adjust the seasoning to your taste, and it’s time to serve! To make your soup even creamier, you can try a few tricks. First, you can use different types of cheese. While sharp cheddar is great, cheeses like Gruyère or Monterey Jack can add a new twist. Mixing them brings depth to the flavor. Adding more heavy cream also enhances creaminess. Try using one and a half cups instead of one cup. This small change makes the soup rich and smooth. Want to boost the flavor? Add spices like garlic powder, onion powder, or even a pinch of nutmeg. These extras bring warmth and depth to your soup. You can also incorporate vegetables or proteins. Think about adding cooked chicken or bacon bits. Chopped carrots or peas can add color and texture too. Presentation matters! Garnish each bowl with fresh chives and an extra sprinkle of cheese. This adds color and makes the soup look more inviting. Pair your soup with crusty bread. A thick slice of sourdough or a baguette is perfect for dipping. It makes the meal heartier and more satisfying. {{image_2}} You can make this soup dairy-free easily. Just swap the heavy cream for non-dairy cream. Coconut cream works great. It adds a nice richness. For cheese, try a non-dairy cheddar. Many brands now offer tasty options. This way, you keep the creamy texture without dairy. Looking to lower carbs? Use cauliflower instead of broccoli. Cauliflower blends well and gives a similar texture. Just chop it into small pieces and cook it the same way. The soup will still taste creamy and delicious. Want to boost the flavor? Add fresh herbs like thyme or rosemary. Just toss them in while the soup simmers. They add a nice aroma and depth. You can also try basil for a fresh twist. Herbs make the soup feel extra special. To keep your creamy broccoli cheddar soup fresh, use airtight containers. Pour the soup into the container, leaving some space at the top. This helps prevent spills while freezing. For best taste, refrigerate leftovers for up to three days. If you want to save it longer, freeze the soup. It’s best to use freezer-safe containers or bags. This way, you can store it for up to three months. When you reheat the soup, do it gently to keep it creamy. Use a pot on low heat. Stir often to avoid burning. If the soup seems thick, you can add a splash of vegetable broth or water. This helps bring back the right texture. For microwave reheating, place the soup in a microwave-safe bowl. Heat it in short intervals, stirring in between to ensure even warmth. The soup lasts about three days in the fridge. After that, it may lose flavor. In the freezer, it can last up to three months. Make sure to label your containers with the date. This helps you keep track of how long it’s been stored. Always check for any off smells or changes in texture before eating. Enjoy your creamy broccoli cheddar soup at its best! To thicken your creamy broccoli cheddar soup, you have a few great options. - Cornstarch Slurry: Mix one tablespoon of cornstarch with cold water. Stir this into the soup while it simmers. This makes the soup richer and thicker. - More Cheese: Adding extra cheddar cheese boosts both flavor and thickness. - Puree More Broccoli: If you want it thicker, blend in more of the cooked broccoli. This keeps the soup creamy while adding texture. These methods keep your soup delicious and satisfying. Yes, you can use frozen broccoli for this soup. Pros: - Convenience: Frozen broccoli is pre-washed and chopped, saving you prep time. - Availability: It’s easy to find year-round. Cons: - Texture: Frozen broccoli can be softer after cooking. This may change the soup's texture slightly. - Flavor: Fresh broccoli has a brighter taste compared to frozen. If you choose frozen, add it directly to the pot. Cook for a few minutes longer to ensure everything is warm and soft. Absolutely! This soup is perfect for meal prep. - Make Ahead: You can cook it in advance and store it in the fridge or freezer. - Storage: Keep it in airtight containers. It lasts up to four days in the fridge and three months in the freezer. - Reheat: To reheat, warm it on the stove over low heat. Stir often to keep it creamy. Meal prepping this soup makes busy days easier while still enjoying a warm, hearty dish! In this blog post, we explored how to make a delicious broccoli cheddar soup. We covered essential fresh ingredients, including broccoli, onion, and garlic. I walked you through easy steps to cook, blend, and finish your soup. We also shared tips for creaminess and flavor, along with variations and storage advice. This soup is simple yet satisfying. Experiment with cheese or herbs to customize it to your taste. Enjoy making it your own!

Creamy Broccoli Cheddar Soup

Indulge in the ultimate comfort food with this easy Creamy Broccoli Cheddar Soup recipe! Packed with fresh broccoli and rich cheddar cheese, it's a delightful blend of flavors that's perfect for any season. In just 35 minutes, you can whip up a warm, soothing bowl ready to impress your family and friends. Don't wait! Click through to discover the full recipe and bring this delicious dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1 tablespoon cornstarch (optional for thickening)

Fresh chives, chopped, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until they become translucent.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the broccoli florets to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the broccoli is tender.

        Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have one, carefully transfer to a countertop blender in batches, then return it to the pot.

          Stir in the heavy cream, salt, black pepper, and cayenne pepper (if using). Slowly add the shredded cheddar cheese, stirring continuously until melted and well incorporated.

            If you prefer a thicker soup, mix the cornstarch with a bit of cold water to create a slurry, then stir it into the soup while simmering for 2-3 minutes until thickened.

              Adjust seasoning to taste and serve warm.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Garnish each bowl with chopped chives and an extra sprinkle of cheddar cheese for a delightful touch. Serve with crusty bread on the side for dipping!