Go Back
- 4 cups broccoli florets - 1 cup carrots, diced - 1 small onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 2 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon smoked paprika (optional) - ½ teaspoon nutmeg (optional) You need four cups of broccoli florets. Fresh broccoli gives the best taste. One cup of diced carrots adds color and sweetness. A small onion, chopped, gives depth to the flavor. Use three cloves of minced garlic for a nice kick. Four cups of vegetable broth forms the soup's base. One cup of heavy cream makes it creamy and rich. Two cups of shredded sharp cheddar cheese bring the cheesy goodness. You will also need two tablespoons of olive oil to sauté the veggies. One teaspoon of salt is essential for taste. Add half a teaspoon of black pepper for warmth. Smoked paprika and nutmeg are optional but can add great flavor. For the best flavor, I recommend sharp cheddar cheese. It has a strong taste that pairs well with broccoli. You can also try extra sharp cheddar for an even bolder flavor. If you prefer something milder, mild cheddar works too. Just remember, using good quality cheese really makes a difference in this soup! {{ingredient_image_1}} To make creamy broccoli cheddar soup, start by gathering your ingredients. You need fresh broccoli, carrots, onion, garlic, vegetable broth, heavy cream, cheddar cheese, and a few seasonings. This soup takes about 35 minutes to make, and it serves 4 to 6 people, perfect for a cozy meal. 1. Heat the olive oil: Pour olive oil into a large pot over medium heat. 2. Sauté the onion: Add chopped onion and cook for 3 to 4 minutes until it turns translucent. 3. Add garlic and carrots: Stir in minced garlic and diced carrots. Cook for 3 more minutes until they smell great. 4. Mix in broccoli and broth: Toss in the broccoli florets and vegetable broth. Bring the pot to a boil. 5. Simmer: Once boiling, turn the heat down to low, cover the pot, and let it cook for 10 to 15 minutes. The broccoli and carrots should be tender. 6. Blend the soup: Use an immersion blender to mix the soup until it is creamy but still has some chunks. If you don’t have one, carefully pour it into a regular blender in batches. 7. Add cream and cheese: Pour in the heavy cream and shredded cheddar cheese. Stir in salt, pepper, and smoked paprika if you like. 8. Heat through: Cook on low heat, stirring often, until the cheese melts and the soup is hot. 9. Finish with nutmeg: If you want, add nutmeg for extra flavor and taste to adjust the seasoning. Using an immersion blender is easy. You can blend the soup right in the pot. This saves time and cuts down on dishes. Just be careful not to splash. If you use a regular blender, let the soup cool for a few minutes. Blend it in small amounts. Be careful when blending hot liquids, as they can splash and cause burns. Always hold the lid down tightly. To make your soup creamy, the trick is blending. Use an immersion blender for easy mixing. Blend until smooth but leave some chunks for texture. If you prefer, you can blend in batches using a regular blender. Just be careful when transferring hot soup. Spices make your soup pop. I like to add smoked paprika for a hint of smokiness. Nutmeg also gives a warm touch. Salt and pepper are must-haves too. Adjust them to your taste as you cook. Serve your soup hot in bowls. For extra flavor, top it with more cheese. A sprinkle of black pepper adds a nice touch, too. Pair the soup with crusty bread for a complete meal. It’s cozy and filling! Pro Tips Chop Uniformly: Make sure all vegetables are cut into similar sizes for even cooking and a consistent texture. Use Fresh Broccoli: Fresh broccoli not only enhances flavor but also retains its vibrant color and nutrients better than frozen. Blend to Preference: Adjust the blending to your liking—blend completely for a smooth soup or just partially for a chunkier texture. Garnish Creatively: Add a sprinkle of croutons or a drizzle of olive oil on top for added texture and visual appeal before serving. {{image_2}} You can make this soup vegan by swapping a few key ingredients. Use coconut cream or cashew cream instead of heavy cream. For cheese, try a vegan cheddar or nutritional yeast. Use vegetable broth to keep it gluten-free. Always check labels to ensure all ingredients meet your diet needs. Want to boost the flavor? Add some fresh herbs like thyme or parsley. A squeeze of lemon juice can brighten the soup. You might also include a pinch of red pepper flakes for heat. Consider adding a diced potato for creaminess and extra texture. If you like a thicker soup, blend more of the broccoli and carrots. If it’s too thick, stir in more vegetable broth or cream. Remember, you can always adjust it while cooking. Taste as you go, and get it just right for your liking. After you make the soup, let it cool down. Then, pour it into an airtight container. This will keep it fresh. Store it in the fridge for up to five days. When you want to eat it, check for any signs of spoilage first. If it smells good and tastes fine, you’re good to go! You can freeze the soup if you have leftovers. Use a freezer-safe container and leave some space at the top for the soup to expand. It will stay fresh for about three months. When you're ready to eat it, take it out and place it in the fridge overnight to thaw. You can also thaw it in the microwave if you're in a hurry. To reheat, pour the soup into a pot. Heat it over low to medium heat. Stir it often to prevent burning. If the soup seems too thick, add a splash of vegetable broth or water. This keeps the flavor strong and the texture creamy. Enjoy your warm bowl of soup! Yes, you can make this soup ahead of time. Just cool it down and store it in the fridge. It stays good for about three days. When you are ready to eat, reheat it on low heat. Stir it often to keep it smooth. To thicken your soup, you have a few options. You can add more heavy cream or cheese. Another way is to mix in a bit of cornstarch. Just mix cornstarch with cold water first. Then, stir it into the soup as it simmers. This soup pairs well with many things. Here are some ideas: - Crusty bread - Grilled cheese sandwiches - Salad with a light dressing - Crackers or breadsticks These sides make your meal more filling and tasty. Yes, frozen broccoli works well in this soup. It saves you prep time and cooks quickly. Just add it to the pot with the broth. Keep in mind that frozen broccoli may cook a bit faster. Check it to avoid overcooking. This article covered all you need to make creamy broccoli cheddar soup. We explored key ingredients, cooking steps, and tips for a perfect texture. You learned how to adjust flavors and accommodate dietary needs. We also shared storage techniques to keep your soup fresh. Remember, the right cheese and seasonings make all the difference. With these insights, you’ll create a delicious soup that delights everyone. Enjoy your cooking journey and experiment with your own twists!

Creamy Broccoli Cheddar Soup

A rich and creamy soup made with broccoli, cheddar cheese, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups broccoli florets
  • 1 cup carrots, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon smoked paprika (optional)
  • 0.5 teaspoon nutmeg (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
  • Add the minced garlic and diced carrots to the pot. Sauté for an additional 3 minutes until fragrant.
  • Stir in the broccoli florets and vegetable broth. Bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook for about 10-15 minutes, or until the broccoli and carrots are tender.
  • Using an immersion blender, partially blend the soup directly in the pot until you reach a creamy consistency while still having some chunks of vegetables. (Alternatively, carefully transfer to a blender in batches, then return to the pot.)
  • Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and smoked paprika if using. Continue to cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through.
  • Add nutmeg if desired, and adjust seasoning to taste.
  • Serve hot and enjoy!

Notes

Ladle the soup into bowls and top with extra shredded cheese and a sprinkle of black pepper. Serve with crusty bread on the side for a complete meal.
Keyword broccoli, cheddar, creamy, soup, vegetarian