You know, there’s just something about a big bowl of soup on a chilly day that makes everything feel right, doesn’t it? Especially when it’s this incredibly easy and delicious.
I’ve been making this *Creamy Broccoli Cheddar Soup* for years, ever since my best friend shared her secret recipe with me. She swore it was the easiest, creamiest, and most flavorful soup you’d ever taste, and, trust me, she wasn’t kidding! It’s super simple to whip up, which is perfect for those busy weeknights when you’re craving something comforting but don’t want to spend hours in the kitchen. Plus, the way the broccoli and cheddar cheese just melt together? Pure bliss!
This recipe is my go-to when I want a quick and hearty meal that the whole family loves! I’m so excited to finally be sharing it with you. Get ready, because you’re about to have a new favorite soup!
Why You’ll Love This *Creamy Broccoli Cheddar Soup*
Okay, so, why is this *Creamy Broccoli Cheddar Soup* so amazing? Let me tell you!
- Ridiculously easy to make! Seriously, even if you’re a beginner cook, you got this.
- Creamy, dreamy, cheesy goodness in every single spoonful. It’s like a hug in a bowl.
- Super flavorful thanks to the perfect combo of broccoli and cheddar.
- Ready in under an hour – perfect for those hangry moments.
- It’s a crowd-pleaser! Everyone always asks for seconds.
Honestly? It’s simply the BEST.
Ingredients for Your *Creamy Broccoli Cheddar Soup*
Alright, let’s talk ingredients! You won’t believe how simple the shopping list is for this *Creamy Broccoli Cheddar Soup*. Honestly, I bet you already have most of this stuff in your kitchen right now.
- 1 tablespoon of good olive oil (the kind you like to dip your bread in!)
- 1 medium onion, chopped
- 2 cloves of garlic, minced (fresh is best, trust me!)
- 4 cups of broccoli florets (that’s about 1 large head, broken up)
- 4 cups of your favorite vegetable broth
- 1 cup of milk (any kind works, even almond or oat!)
- 1 cup of packed, shredded cheddar cheese (sharp cheddar is my go-to!)
- Salt and pepper–to taste, of course!
See? Easy peasy! Now let’s get cooking!
How to Make the Best *Creamy Broccoli Cheddar Soup*
Okay, friends, let’s get cooking! This *Creamy Broccoli Cheddar Soup* comes together faster than you think. Don’t worry, it’s totally foolproof, even if you’re a bit of a kitchen klutz like me sometimes. We’ll walk though each step, so you’ll have a big pot of cheesy, dreamy soup in no time.
Get ready to impress yourself (and anyone else lucky enough to be around)! I promise, you’ll love it!
Step-by-Step Instructions
First up, grab your pot and pour in that olive oil – give it a swirl around the bottom. Turn the heat to medium and toss in your chopped onions. Cook them until they’re soft and translucent, which takes about 5 minutes. Stir them occasionally so they don’t stick.
Next goes the garlic! Add your minced garlic and cook for just a minute more, until you get that amazing garlicky smell wafting through your kitchen (yum!). Then, in go the broccoli florets and that delicious vegetable broth. Bring everything to a boil, then turn down the heat and let it simmer for about 15 minutes, or until the broccoli is super tender. Don’t worry, it doesn’t have to be exact. Give it a poke with a fork to check if it’s soft enough.
Now, carefully blend the soup until it’s smooth and creamy (be careful, it’s hot!). A stick blender works perfectly, but if you don’t have one, a regular blender will do the trick – just be super careful about hot liquids and blend in batches if you need to. Finally, stir in the milk, and cheddar cheese till melted. Season with salt and pepper to taste. And voila! *Creamy Broccoli Cheddar Soup* is ready to enjoy!
Tips for Success: Perfecting Your *Creamy Broccoli Cheddar Soup*
Listen, even the best recipes need a little insider knowledge, right? Over the years, I’ve learned a few tricks to make this *Creamy Broccoli Cheddar Soup* absolutely perfect every single time. First off, for that silky smooth texture, you *really* want to make sure your broccoli is tender before you blend it. I’m talking fall-apart tender! If it’s still a little tough, the soup won’t be as creamy.
My other secret? Don’t skimp on the cheese! I always use a good, sharp cheddar – it makes all the difference in the flavor. And don’t add all the cheese at once. Throw it in a little at a time, stirring until it’s melted and incorporated before adding more. This helps prevent the cheese from clumping up. Trust me, it makes all the difference in the world! Also, always taste and adjust seasonings at the end. You might need more salt and pepper than you think!
Ingredient Notes and Substitutions for *Creamy Broccoli Cheddar Soup*
Okay, let’s chat about the stars of the show – and what you can switch things up with! First off, the milk. Whole milk is my go-to for that extra richness, but you can totally use almond milk or oat milk if you need a dairy-free option. Keep in mind that the soup might be a tiny bit thinner, but it’ll still be totally delicious!
Then, the cheese! While sharp cheddar is classic, feel free to get creative. White cheddar, Gruyère, or even a blend of cheeses would be fantastic. For my vegan friends, there are some *great* vegan cheddar alternatives out there these days, too. They’ll give you that cheesy flavor without any dairy. And finally, the broccoli! Fresh broccoli florets are the best, but if you’re in a pinch, frozen broccoli will work, just make sure to thaw it first. The texture might be a little different, but it’ll still taste amazing.
Serving Suggestions to Complement Your *Creamy Broccoli Cheddar Soup*
Okay, so you’ve got this amazing bowl of *Creamy Broccoli Cheddar Soup*…but what to eat *with* it? Don’t worry, I’ve got you covered! My absolute favorite is a big slice of crusty bread for dipping. Seriously, soak that bread right in and get every last drop!
You could also whip up a quick grilled cheese – hello, double the cheese! Or, if you want something a bit lighter, a simple side salad with a tangy vinaigrette is perfect. Honestly, though, the soup is so good on its own, you might just want a big bowl and call it a day!
Storage and Reheating Instructions for *Creamy Broccoli Cheddar Soup*
Okay, so, you’ve made a big batch of this *Creamy Broccoli Cheddar Soup* (smart move!), and now you have leftovers? Awesome! I’m all about that meal prep life. Here’s what to do:
Just let the soup cool down completely, then pour any leftovers into an airtight container. Pop it in the fridge, where it’ll be good for about 3-4 days. When you’re ready to eat that delicious soup just reheat it up on the stovetop or in the microwave. I tend to use the stovetop as it heats so evenly, but either works like a charm. It is as easy a re-heating as it is making! Be careful! It splatters!
Frequently Asked Questions About *Creamy Broccoli Cheddar Soup*
So, you’ve got questions about this *Creamy Broccoli Cheddar Soup*? That’s totally normal! I get asked these all the time. Let’s tackle them right now, so you’ll be a soup-making pro in no time!
Can I freeze *Creamy Broccoli Cheddar Soup*?
Yep, you sure can! This is a great recipe to make ahead. The only thing you’ll want to watch out for is that the texture *might* change a little bit after freezing and thawing – sometimes the dairy can separate a bit. But it still tastes fantastic! Just let your soup cool completely, and then freeze it in an airtight container for up to 2-3 months. Reheat it in a pot on the stovetop and stir it well.
How do I make this *Creamy Broccoli Cheddar Soup* vegetarian?
Easy peasy! This recipe is naturally vegetarian, hooray! Just make sure your vegetable broth is vegetarian-friendly (some store-bought broths have hidden ingredients). Also, be sure to use a vegetarian-friendly cheddar cheese of your choice, so you avoid the animal byproducts. Then, you’re all set! Enjoy!
How can I make the *Creamy Broccoli Cheddar Soup* thicker?
Sometimes you might want your soup to be a bit heartier. If that’s the case, you have a couple of options! My favorite method is to whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry and add that to the soup towards the end of cooking. Another option is to simply blend in a few cooked potatoes when you blend the soup. Both will get the job done!
Nutritional Information for *Creamy Broccoli Cheddar Soup*
Heads up, everyone! The nutritional info below is just an estimate, okay? It can change depending on the exact ingredients you use, and the brands you like. So make any special calculations based on your ingredients!
Enjoy Your Delicious *Creamy Broccoli Cheddar Soup*!
And that’s it, friends! You’ve officially made my favorite *Creamy Broccoli Cheddar Soup*! I hope you love this one as much as I do. Now go on, slurp it up and let me know what you think in the comments below! Did you add extra cheese? Share your pics and rate the recipe! And don’t forget to share with your friends and family – they’ll love it too!
Creamy Broccoli Cheddar Soup
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for creamy broccoli cheddar soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot. Add onion and cook until softened.
- Add garlic and cook for 1 minute.
- Add broccoli and broth. Bring to a boil, then simmer until broccoli is tender.
- Blend the soup until smooth.
- Stir in milk and cheddar cheese until melted.
- Season with salt and pepper.
Notes
- For a thicker soup, add a tablespoon of cornstarch mixed with water.
- Garnish with extra cheese or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: broccoli cheddar soup, creamy soup, easy soup recipe