Broccoli Cheddar Soup
A creamy and comforting soup featuring tender broccoli florets, sharp cheddar cheese, and a rich, velvety base. Perfect for chilly days or as a starter for dinner, this classic soup is easy to make and packed with flavor.
Equipment
- Large pot or Dutch oven
- Immersion blender (optional, for blending)
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 medium potatoes peeled and diced
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 4 cups broccoli florets fresh or frozen
- 1 cup heavy cream or half-and-half for a lighter option
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Crispy bacon bits for garnish
Instructions
- Sauté the Vegetables :
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, and potatoes. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Simmer the Broth :
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10–12 minutes, or until the potatoes are tender.
- Add the Broccoli :
- Stir in the broccoli florets and cook for an additional 8–10 minutes, or until the broccoli is tender but still vibrant green.
- Blend the Soup (Optional) :
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli and potatoes for texture. Alternatively, blend a portion of the soup in a blender and return it to the pot.
- Add Cream and Cheese :
- Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy. Avoid boiling after adding the cream and cheese to prevent curdling.
- Season and Serve :
- Season the soup with dried thyme, salt, and pepper to taste. Ladle into bowls and garnish with crispy bacon bits if desired.
Notes
Substitute sharp cheddar with smoked cheddar or a mix of cheeses for a deeper flavor.
For extra richness, stir in a dollop of cream cheese along with the cheddar.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the soup if needed.
Freeze portions of the soup (without cream and cheese) for up to 3 months. Add cream and cheese when reheating.
For extra richness, stir in a dollop of cream cheese along with the cheddar.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the soup if needed.
Freeze portions of the soup (without cream and cheese) for up to 3 months. Add cream and cheese when reheating.