Name: Easy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups broccoli florets; 2 cups shredded cheddar cheese; 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 1 cup shredded carrots; 4 cups chicken or vegetable broth; 1 cup heavy cream or milk; 2 tbsp flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp nutmeg (optional)

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Why You’ll Love This Recipe

If you’re looking for a comforting and creamy soup that’s easy to make, this broccoli cheddar soup is the perfect choice. It’s rich, velvety, and packed with flavor, making it a fantastic meal for chilly days. This soup is also a great way to get in some greens while enjoying a delicious, cheesy dish. Whether you’re making it for a quick weeknight dinner or serving it as an appetizer for a special meal, it’s sure to be a hit.

Ingredients

Broccoli florets
Cheddar cheese
Butter
Onion
Garlic
Carrots
Chicken or vegetable broth
Heavy cream or milk
Flour
Salt
Pepper
Paprika
Nutmeg (optional)

Directions

Prepare the Ingredients: Chop the broccoli into small florets, dice the onion, mince the garlic, and shred the carrots.
Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and sauté until soft and translucent. Stir in the minced garlic and cook for another minute.
Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a smooth paste. Cook for about 2 minutes to remove the raw flour taste.
Add the Liquid: Gradually pour in the chicken or vegetable broth while stirring to prevent lumps. Let the mixture simmer until slightly thickened.
Cook the Vegetables: Add the broccoli florets and shredded carrots to the pot. Cover and let them cook until they are tender, about 10-15 minutes.
Blend (Optional): If you prefer a smoother texture, use an immersion blender to blend part of the soup. Otherwise, leave the broccoli pieces intact for a chunkier consistency.
Add the Dairy: Lower the heat and slowly stir in the heavy cream or milk. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and incorporated.
Season and Serve: Add salt, pepper, paprika, and a pinch of nutmeg if desired. Stir well and let the soup simmer for another few minutes before serving hot.

Variations

Lighter Version: Use half-and-half or milk instead of heavy cream.
Extra Creamy: Add a splash of cream cheese for a richer texture.
Vegan Option: Use dairy-free cheese and plant-based milk while replacing butter with olive oil.
Spicy Kick: Add a dash of cayenne pepper for a little heat.
Protein Boost: Stir in shredded rotisserie chicken or crispy bacon for added protein.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
Freezing: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a little broth or milk to reach the desired consistency.

FAQs

How can I prevent the cheese from clumping?

To avoid clumping, make sure to add the cheese gradually over low heat and stir continuously.

Can I make this soup gluten-free?

Yes! Use cornstarch or a gluten-free flour blend instead of regular flour for thickening.

What type of cheddar works best?

Sharp cheddar provides the best flavor, but you can mix it with mild cheddar for a smoother taste.

Can I use frozen broccoli?

Yes, frozen broccoli works well. Just let it thaw slightly before adding it to the soup.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic bread, or a fresh salad.

Can I make this in a slow cooker?

Absolutely! Sauté the onions and garlic first, then add all ingredients except the cheese and cream to the slow cooker. Cook on low for 4-6 hours, then stir in the dairy at the end.

Why does my soup taste grainy?

Overheating the cheese can cause a grainy texture. Keep the heat low when adding the cheese and stir gently.

Can I use other cheeses?

Yes! Gouda, Monterey Jack, or Swiss cheese can be used along with cheddar for a different flavor.

How do I thicken the soup if it’s too thin?

Mix a tablespoon of cornstarch with a little water and stir it into the soup. Let it simmer until it thickens.

Is this soup kid-friendly?

Definitely! It’s creamy, cheesy, and a great way to sneak in some veggies.

Conclusion

Easy Broccoli Cheddar Soup is a comforting and flavorful dish that’s perfect for any time of the year. With its creamy texture and cheesy goodness, it’s a crowd-pleaser that can be made in just 30 minutes. Whether you prefer a classic version or want to experiment with variations, this soup is sure to become a household favorite. Try it today and enjoy a warm, hearty bowl of deliciousness!

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