Broccoli and Cheddar Soup Recipe

Introduction

This broccoli and cheddar soup is a creamy, comforting classic that’s perfect for any season. Packed with fresh vegetables and rich cheeses, it makes a hearty meal that’s easy to prepare and sure to please the whole family.

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 two tablespoons of butter over medium heat. Add the onion, celery, carrot, and garlic and sauté for 5 minutes until slightly softened.
2. Step 2: Add the broccoli, salt, white pepper, crushed red pepper, and oregano. Pour in the chicken stock and bring the mixture to a boil.
3. Step 3: Once boiling, reduce heat to medium-low and simmer until the broccoli is tender, about 10 minutes.
4. Step 4: Stir in the heavy cream and heat until the soup is simmering.
5. Step 5: Lower the heat and gradually add the cheddar and Parmesan cheeses, stirring until fully melted and incorporated.
6. Step 6: Whisk together the cornstarch and water until smooth, then stir the mixture into the soup. Keep stirring constantly over low heat until the soup thickens.
7. Step 7: Serve the soup hot. Optionally, garnish with extra cheese or fresh parsley. Enjoy!

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock.
• Use sharp cheddar for a more intense cheese flavor.
• If you prefer a smoother texture, blend the soup before adding the cream and cheese.
• Add a pinch of nutmeg to enhance the creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the soup in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute heavy cream with coconut cream or a plant-based alternative and use a dairy-free cheese or nutritional yeast for a similar cheesy flavor.

How can I thicken the soup without cornstarch?

You can use flour as a thickener by making a roux with butter and flour before adding the liquids, or blend some of the cooked broccoli to naturally thicken the soup.

Broccoli and Cheddar Soup Recipe

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★★★★★

4.8 from 137 reviews

This creamy and comforting Broccoli and Cheddar Soup combines tender broccoli florets with rich cheddar and parmesan cheeses for a luscious, hearty dish. Perfect as a warming appetizer or a satisfying meal, this soup is made by sautéing fresh vegetables, simmering in chicken stock, and then enriching with heavy cream and melted cheese. Thickened with a cornstarch slurry, it boasts a velvety texture and a balanced blend of savory and mild spice notes.

• Author: Lily
• 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

Liquids and Broth

• 4 Cups Chicken Stock
• 2 Cups Heavy Cream

Seasonings

• ½ tsp Salt
• ½ tsp White Pepper
• ¼ tsp Crushed Red Pepper
• 1 tsp Dried Oregano

Cheeses

• 2 Cups Cheddar Cheese, Shredded
• ½ Cup Parmesan Cheese, Grated

Thickener

• 3 Tbsp Water
• 3 Tbsp Cornstarch

Instructions

1. Sauté Vegetables: In a 5-quart Dutch oven or large pot, melt the butter over medium heat. Add diced onion, thinly sliced celery, matchstick carrots, and minced garlic, sautéing for about 5 minutes until the vegetables are softened and fragrant.
2. Add Broccoli and Seasonings: Stir in the roughly chopped broccoli florets along with salt, white pepper, crushed red pepper, and dried oregano. Pour in the chicken stock and bring the mixture to a boil.
3. Simmer Broccoli: Once boiling, reduce the heat to medium-low and simmer the soup for about 10 minutes, or until the broccoli is tender.
4. Add Cream: Stir in the heavy cream and heat the soup gently until it just begins to simmer again.
5. Melt Cheeses: Lower the heat to low and gradually add the shredded cheddar and grated parmesan cheeses, stirring constantly until fully melted and smoothly incorporated into the soup.
6. Thicken Soup: In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly stir this mixture into the soup, maintaining constant stirring over low heat until the soup thickens to a creamy consistency.
7. Serve: Ladle the hot soup into bowls and optionally garnish with extra cheese and freshly chopped parsley. Serve immediately and enjoy!

Notes

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Adjust the amount of crushed red pepper to control the heat level.
• Use sharp cheddar for a stronger cheesy flavor or mild cheddar for a creamier taste.
• Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To make the soup dairy-free, replace heavy cream and cheeses with suitable dairy-free alternatives.

Keywords: Broccoli soup, cheddar cheese soup, creamy broccoli soup, comfort food, vegetable soup, homemade soup