Go Back
For this creamy broccoli cheddar soup, you will need: - 1 large head of broccoli, chopped into florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced I always choose fresh broccoli when I can. It tastes better and has more nutrients. Fresh broccoli also has a nice crunch. Frozen broccoli can work in a pinch, but it may be softer and lose some flavor. If you use frozen, make sure to adjust the cooking time so it doesn’t overcook. You will also need some key kitchen staples: - 2 cups vegetable broth - 1 cup heavy cream - 2 cups cheddar cheese, shredded For seasoning, gather these essentials: - Salt and pepper to taste - 1 teaspoon dried thyme - 1/2 teaspoon nutmeg (optional) Vegetable broth gives the soup a rich flavor. Heavy cream adds that creamy texture we love. Shredded cheddar cheese melts in beautifully, making the soup yummy and cheesy. Salt and pepper bring out the flavors, while thyme adds a nice herbal note. Nutmeg can enhance the soup’s warmth, but it’s up to you if you want to add it. To start, heat two tablespoons of olive oil in a large pot over medium heat. Add one medium onion, diced. Sauté the onion for about five minutes until it looks clear. Next, add two cloves of minced garlic. Cook this mix for another minute. You will smell the garlic's strong aroma. Now it's time for the veggies! Add one medium potato, peeled and diced. Then, toss in one large head of broccoli, chopped into florets. Pour in two cups of vegetable broth. Bring the mix to a boil. After it boils, lower the heat. Let it simmer for about 15 to 20 minutes. The veggies should be soft enough to blend. For a smooth soup, you can use an immersion blender. This tool lets you blend right in the pot. If you don’t have one, carefully transfer the soup in batches to a regular blender. Remember to let steam escape. Blend until the soup is nice and smooth. Return the blended soup to the pot. Now, stir in one cup of heavy cream. This will make your soup rich and creamy. Gradually add two cups of shredded cheddar cheese. Keep stirring until the cheese melts completely. To finish, season your soup. Add salt and pepper to taste. Use one teaspoon of dried thyme for added flavor. If you like, sprinkle in half a teaspoon of nutmeg. This spice adds a warm note. Taste the soup and adjust if needed. Let it simmer on low heat for another five to ten minutes. This lets the flavors blend perfectly. To get the right texture for your creamy soup, aim for a smooth and velvety finish. After cooking your veggies, use an immersion blender to puree them. If you don't have one, carefully blend the soup in batches. This method helps avoid lumps. If your soup is too thick, add a splash of vegetable broth or water. Stir well to combine. If it's too thin, simmer it longer to thicken the soup. You can also add more potatoes to help with this. To elevate the flavor, consider adding fresh herbs like parsley or basil. They bring brightness to the dish. You can also try spices like smoked paprika for a warm kick. When it comes to cheese, I recommend sharp cheddar for a bold taste. You can also mix in Gruyère for extra creaminess and depth. For a lovely presentation, serve the soup in deep bowls. Top it with extra shredded cheese and a sprinkle of fresh black pepper. A drizzle of olive oil adds a nice touch. Pair your soup with a warm crusty bread or a fresh salad. A light side helps balance the richness of the soup. {{image_2}} You can make this soup fit different diets. To make it gluten-free, just use gluten-free broth. For a dairy-free version, switch heavy cream with coconut milk or a nut milk. If you’re vegetarian, you are good to go! For a vegan twist, swap out the cheese with a plant-based alternative. Adding more veggies can change the taste. Try carrots or spinach for extra nutrients. You can also toss in proteins. Cooked chicken or crispy bacon will add heartiness to the soup. Both options make it more filling and fun. Want to spice it up? Add a pinch of cumin or curry powder for a new flavor. You can also mix in some fresh herbs like cilantro or basil to brighten the soup. If you want a smoky taste, add smoked paprika. These simple changes can make your soup unique and exciting. To keep leftover soup fresh, store it in an airtight container. Make sure the soup cools down first. Place it in the fridge within two hours of cooking. You can keep it in the fridge for about 3 to 4 days. Check for any off smells or changes in texture before eating. If you want to freeze the soup, let it cool completely. Once cooled, pour the soup into freezer-safe bags or containers. Leave some space for the soup to expand. You can store it in the freezer for up to 3 months. To thaw, place the soup in the fridge overnight. When reheating, the stovetop is best for even heating. Pour the soup into a pot and heat over medium. Stir often to avoid burning. You can also use a microwave, but use a microwave-safe bowl. Heat it in 1-minute intervals, stirring in between. This helps keep the texture and flavor nice. How can I make this soup ahead of time? You can make this soup up to two days ahead. Just cook it as usual. Let it cool, then store it in an airtight container in the fridge. When ready to eat, reheat on the stove. Add a bit more cream if needed. Can I use other types of cheese for this recipe? Yes! You can use other cheeses like Gouda or Monterey Jack. Each cheese will give the soup a unique taste. Just make sure it melts well for the best texture. Is this soup healthy? This soup can be healthy. It has broccoli, which is rich in vitamins. The heavy cream and cheese add fat, so enjoy in moderation. Pair it with a salad for a balanced meal. What are the calorie counts for a serving? One serving of this soup has around 400 calories. This can vary based on the cheese and cream you use. Always check your ingredients for more precise numbers. What can I use instead of heavy cream? You can use half-and-half or whole milk for a lighter soup. For a dairy-free option, try coconut milk. It adds creaminess without the dairy. Can I substitute fresh broccoli for frozen? Yes, you can use frozen broccoli. It is convenient and cooks quickly. Just add it to the pot when you would add fresh broccoli. Adjust cooking time as needed. In this blog post, we covered key ingredients for a tasty soup, including fresh vegetables and pantry staples. The step-by-step guide helps you prepare a creamy dish with useful tips to enhance flavor and texture. We explored variations for different diets and flavors, plus storage tips for leftovers. Remember, cooking is about making it your own. Have fun experimenting with flavors and ingredients. Your perfect soup awaits!

Creamy Broccoli Cheddar Soup

Warm up with this delicious creamy broccoli cheddar soup, perfect for cozy days! Made with fresh broccoli, savory onion, and rich cheddar cheese, this recipe is easy to follow and sure to impress. Just blend, simmer, and serve for a comforting bowl of goodness. Explore the full recipe now and enjoy a delightful dish that’s packed with flavor and nutrients. Click through to discover how to whip this up in just 45 minutes!
Print Recipe Pin Recipe

Ingredients
  

1 large head of broccoli, chopped into florets

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream

2 cups cheddar cheese, shredded

1 medium potato, peeled and diced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1/2 teaspoon nutmeg (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add minced garlic and cook for an additional minute until fragrant.

      Add the potato and broccoli florets to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15-20 minutes.

        Once the vegetables are cooked, use an immersion blender to puree the soup. If you don’t have an immersion blender, carefully transfer in batches to a blender (allow steam to escape), then blend until smooth.

          Return the blended soup to the pot, and stir in the heavy cream.

            Gradually add the shredded cheddar cheese, stirring continuously until melted and fully incorporated.

              Season the soup with salt, pepper, dried thyme, and nutmeg if using. Adjust seasoning as needed.

                Simmer on low heat for another 5-10 minutes, allowing the flavors to meld together.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the soup in deep bowls, garnished with additional shredded cheddar cheese and a sprinkle of fresh black pepper. For added flair, top with a drizzle of olive oil or a few toasted croutons.