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Broccoli cheddar soup is a comforting soup that makes a delicious meal or side dish. It’s loaded with fresh broccoli, carrots and cheese and is a delicious way to eat your vegetables. Ready in just 30 minutes or less!
This simple and delicious broccoli cheddar soup is ready in no time, perfect for those busy weeknights. Full of great broccoli and cheese flavors! The best part, is that it’s made in about 30 minutes or less on your stovetop!
Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.
Why You’ll Love This Recipe
- It’s quick to make! Ready in about 30 minutes or less and is perfect for a weeknight dinner.
- Kid friendly! My kids love this soup and scarf it down in no time.
- It’s really filling, especially when paired with your favorite bread.
- Made with easy ingredients found at any local grocery store.
Ingredients You’ll Need
- Butter – adds flavor and silky texture.
- Onions and Garlic – forms a savory base layer.
- Carrots – grated, finely minced, or julienned carrots.
- Broccoli – fresh broccoli florets along with the stems chopped into small bite-size pieces.
- Flour – to thicken the soup.
- Broth – vegetable or chicken stock will work great.
- Seasonings – salt, Italian seasoning, mustard powder and paprika.
- Cheddar Cheese – adds cheesy and creamy texture.
- Parmesan Cheese – adds a nice saltiness and the texture adds richness.
- Heavy Whipping Cream – to make the soup extra creamy and delicious.
How To Make This Recipe
Place butter in a stockpot or dutch oven over medium heat.
Once butter is hot and melted, add the onion and garlic. Cook for 3 minutes, stirring occasionally.
Add the shredded carrots and broccoli and sauté for 2-3 minutes, until broccoli is wilted and softened.
Sprinkle in flour and stir to coat the vegetables in the flour.
Add broth, followed by the seasonings and cheeses. Stir to combine and then let simmer until cheese is melted, stirring occasionally.
Add heavy whipping cream and stir to combine. Allow the soup to simmer and thicken for 3-5 minutes.
If desired, remove some of the vegetables to a blender and puree. Be careful not to trap heat in the blender – my method is to remove the air plug at the top and place a kitchen towel over it before blending at the lowest setting. Return the veggies back to the soup before serving. Never fill the blender more than half full.
- Frozen broccoli can be used, although I prefer fresh.
- You can use a regular blender or an immersion blender to blend the soup to make it thinner. If you use a blender be sure not to have the lid on tightly or it can explode from the steam.
- Grate the cheese yourself. Pre-grated cheese contains preservatives that prevent the cheese from melting as smoothly.
- The perfect make ahead meal. It will stay fresh in an airtight container.
- Try using matchsticks carrots that are sold already peeled and cut into small quick-cooking pieces.
- Don’t boil the soup after you stir in the cream or the soup may curdle.
- Use vegetable broth to keep the soup vegetarian.
- Try a different cheese like Colby Jack or Pepper Jack, or even a Mexican cheese blend.
- You can use cauliflower instead of broccoli or a mix of cauliflower and broccoli in this recipe.
- Add meat like diced ham or cooked crispy bacon. They would both be delicious additions to this soup.
- For a larger family double all of the ingredients or for a smaller meal cut the ingredients in half.
Storing & Freezing
Storing: Place cooled soup in an airtight container and store in the refrigerator for up to 4 days. To reheat, place in a saucepan on the stove over medium-low.
Freezing: Soups that contain milk or cream don’t tend to freeze very well because its texture can become grainy and separates when defrosted.
It makes a great side with a sandwich or crisp salad. Soup is also great to serve in a bread bowl or with crusty bread for dipping or topped with croutons!
Yes. Fresh is best and will also have the best texture, but in a pinch frozen broccoli florets that are thawed and diced smaller will work too.
Overcooking on high heat can lead to a grainy texture. Adding the cheese too early can also result in a grainy texture instead of the smooth texture.
- 2 tablespoons butter
- 1 small onion, diced
- 1 garlic clove, minced
- 1 cup shredded carrots (approximately 1 large carrot)
- 3 cups chopped broccoli (approximately 1 head)
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1 cup grated cheddar cheese
- 1/3 cup grated parmesan cheese
- 1 cup heavy whipping cream
- Place butter in a stockpot or dutch oven over medium heat.
- Once butter is hot and melted, add the onion and garlic. Cook for 3 minutes, stirring occasionally.
- Add the shredded carrots and broccoli and sauté for 2-3 minutes, until broccoli is wilted and softened.
- Sprinkle in flour and stir to coat the vegetables in the flour.
- Add broth, followed by the seasonings and cheeses. Stir to combine and then let simmer until cheese is melted, stirring occasionally.
- Add heavy whipping cream and stir to combine. Allow the soup to simmer and thicken for 3-5 minutes.
If desired, remove some of the vegetables to a blender and puree. Be careful not to trap heat in the blender - my method is to remove the air plug at the top and place a kitchen towel over it before blending at the lowest setting. Return the veggies back to the soup before serving.
To increase portion sizes, add 1 additional cup chicken broth, 1/2 cup heavy whipping cream and 1/2 cup milk.
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