why make this recipe
Broccoli Cheddar Soup is warm, creamy, and simple to make. It works for a quick weeknight meal or a light lunch. The soup fills you up and uses few ingredients.
introduction
This soup uses broccoli, cheddar, and a light broth to make a smooth, tasty bowl. It cooks fast and feels like comfort food. If you like other easy cheese soups, try this cheddar garlic herb potato soup recipe for a different flavor.
how to make Broccoli Cheddar Soup
Follow the steps below to make a smooth, cheesy soup that tastes fresh and homey.
Ingredients :
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 cup cooked chicken or white beans for added protein
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.
- Add the broccoli florets and broth; bring to a boil. Reduce heat and simmer until broccoli is tender, about 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk (or cream) and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- If desired, add cooked chicken or white beans for extra protein. Serve hot.
how to serve Broccoli Cheddar Soup
Serve hot in bowls. Add extra shredded cheddar on top or a drizzle of cream. Toasted bread or a simple salad pairs well.
how to store Broccoli Cheddar Soup
Cool the soup to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid separating. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Broccoli Cheddar Soup
- Use sharp cheddar for stronger flavor.
- Puree well for a smooth texture.
- Add milk slowly and keep the heat low to prevent curdling.
- Taste and add salt at the end, since cheese can be salty.
- If the soup is too thick, add a little extra broth or milk.
variation (if any)
- Add cooked chicken or white beans for protein.
- Use mixed cheeses (cheddar and Gruyère) for a richer taste.
- Roast the broccoli first for a deeper, nutty flavor.
- Make it vegetarian by using vegetable broth.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Use the same amount and cook until tender. You may need a minute more.
Q: Can I skip the immersion blender?
A: You can use a regular blender in batches. Cool slightly and blend carefully.
Q: Can I make this dairy-free?
A: Yes. Use plant-based milk and a dairy-free cheese or nutritional yeast for flavor.
Q: How do I stop the cheese from clumping?
A: Lower the heat before adding cheese and stir until it melts smoothly.
Q: Is this soup good for kids?
A: Yes. It is mild, creamy, and usually liked by children.
Conclusion
For a copycat version of a popular cafe soup, you can compare recipes and tips with Panera’s Broccoli Cheddar Soup on The Girl Who Ate Everything.
Broccoli Cheddar Soup
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese Use sharp cheddar for stronger flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup milk or cream Add milk slowly to prevent curdling.
- 2 tablespoons olive oil
- Salt and pepper to taste Salt and pepper Taste and season towards the end.
- 1 cup cooked chicken or white beans (optional) For added protein.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.
- Add the broccoli florets and broth; bring to a boil. Reduce heat and simmer until broccoli is tender, about 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk (or cream) and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- If desired, add cooked chicken or white beans for extra protein. Serve hot.