Broccoli and Cheddar Soup Recipe

Introduction

This Broccoli and Cheddar Soup is a comforting classic that’s creamy, cheesy, and packed with fresh veggies. Perfect for chilly days, it’s a hearty bowl that’s simple to make and sure to satisfy.

Ingredients

• 2 Tbsp Butter
• 1 Small Onion, Diced
• ½ Cup Celery, Thinly Sliced
• 1 Cup Matchstick Carrots
• 3 Cloves Garlic, Minced
• 2 Cups Broccoli Florets, Roughly Chopped
• 4 Cups Chicken Stock
• ½ tsp Salt
• ½ tsp White Pepper
• ¼ tsp Crushed Red Pepper
• 1 tsp Dried Oregano
• 2 Cups Heavy Cream
• 2 Cups Cheddar Cheese, Shredded
• ½ Cup Parmesan Cheese, Grated
• 3 Tbsp Water
• 3 Tbsp Cornstarch

Instructions

1. Step 1: In a 5-quart Dutch oven or large pot, melt the butter over medium heat. Add the diced onion, sliced celery, matchstick carrots, and minced garlic. Sauté for 5 minutes until the vegetables are softened slightly.
2. Step 2: Add the chopped broccoli, salt, white pepper, crushed red pepper, and dried oregano. Pour in the chicken stock and bring the mixture to a boil.
3. Step 3: Once boiling, reduce the heat to medium-low and let the soup simmer until the broccoli is tender, about 10 minutes.
4. Step 4: Stir in the heavy cream and heat the soup until it begins to simmer again.
5. Step 5: Lower the heat to low. Gradually add the shredded cheddar and grated parmesan, stirring continuously until all the cheese is melted and fully incorporated.
6. Step 6: In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the soup, then keep stirring constantly over low heat until the soup thickens.
7. Step 7: Serve the soup hot. Optionally, garnish with extra cheese and fresh parsley. Enjoy your creamy, cheesy broccoli soup!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Use sharp cheddar for a stronger cheese flavor or mild cheddar for a gentler taste.
• If you prefer a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
• Add a pinch of nutmeg for an extra warm, comforting note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat while stirring to prevent curdling. This soup does not freeze well because of the cream and cheese, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen broccoli?

Both work well. Fresh broccoli gives the best texture, but frozen broccoli can be used when fresh isn’t available. Just adjust simmer time if needed to soften frozen broccoli.

How can I make this soup vegan?

Replace butter with olive oil, use vegetable broth, and swap the heavy cream and cheeses for plant-based alternatives like coconut milk and vegan cheddar.

Broccoli and Cheddar Soup Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

A rich and creamy Broccoli and Cheddar Soup made with fresh vegetables, melted cheeses, and a smooth blend of hearty chicken stock and heavy cream. This comforting soup features tender broccoli florets and the sharp, savory flavor of cheddar cheese, perfect for warming up on a chilly day.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 Tbsp Butter
• 1 Small Onion, Diced
• ½ Cup Celery, Thinly Sliced
• 1 Cup Matchstick Carrots
• 3 Cloves Garlic, Minced
• 2 Cups Broccoli Florets, Roughly Chopped

Broth and Seasonings

• 4 Cups Chicken Stock
• ½ tsp Salt
• ½ tsp White Pepper
• ¼ tsp Crushed Red Pepper
• 1 tsp Dried Oregano

Dairy and Thickener

• 2 Cups Heavy Cream
• 2 Cups Cheddar Cheese, Shredded
• ½ Cup Parmesan Cheese, Grated
• 3 Tbsp Water
• 3 Tbsp Cornstarch

Instructions

1. Sauté Vegetables: In a 5-quart Dutch oven or large pot, melt the two tablespoons of butter over medium heat. Add the diced onion, thinly sliced celery, matchstick carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened slightly and fragrant.
2. Add Broccoli and Seasonings: Stir in the roughly chopped broccoli florets, salt, white pepper, crushed red pepper, and dried oregano. Pour in the chicken stock and bring the mixture to a boil over medium-high heat.
3. Simmer Broccoli: Reduce the heat to medium-low and let the soup simmer until the broccoli is tender, approximately 10 minutes.
4. Incorporate Heavy Cream: Stir in the heavy cream and heat the soup until it just reaches a simmer again.
5. Add Cheeses: Lower the heat to low and gradually stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and smoothly incorporated into the soup.
6. Thicken Soup: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this mixture into the soup, cooking over low heat while stirring constantly until the soup thickens to your desired consistency.
7. Serve: Ladle the hot soup into bowls and garnish with extra cheese and parsley if desired. Serve immediately and enjoy the comforting flavors.

Notes

• You can substitute chicken stock with vegetable stock for a vegetarian version, but omit the chicken stock listed here.
• If you prefer a smoother soup, use an immersion blender before adding the cheeses.
• Adjust the amount of crushed red pepper according to your spice preference.
• For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: broccoli cheddar soup, creamy broccoli soup, cheddar cheese soup, easy broccoli soup, comforting soup recipe