Go Back
Delicious bowl of easy broccoli cheddar soup with creamy texture and cheese topping

Broccoli Cheddar Soup

A warm and comforting bowl of Easy Broccoli Cheddar Soup, perfect for chilly days. This creamy soup combines fresh broccoli with sharp cheddar for a delightful experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter Unsalted is preferred for better control over saltiness.
  • 1 medium onion, diced Diced finely for sweetness and flavor.
  • 2 cloves garlic, minced Fresh garlic adds aromatic depth.
  • 4 cups broccoli florets Fresh or frozen; fresh will offer a better texture.
  • 4 cups vegetable or chicken broth Use low-sodium for a healthier option.
  • 1 cup heavy cream For an ultra-creamy consistency; can substitute with half-and-half for a lighter version.
For the Cheese Mixture
  • 2 cups shredded sharp cheddar cheese The sharper, the better for maximum flavor.
  • Salt and pepper To taste, adjusting after cooking for seasoning balance.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until it's soft and translucent.
  3. Stir in the minced garlic, cooking for an additional minute until fragrant.
  4. Add the broccoli florets and broth to the pot. Bring to a gentle boil and then reduce the heat to a simmer.
  5. Cook for about 10 minutes or until the broccoli is tender.
  6. Once the broccoli is tender, carefully use an immersion blender to puree the soup until smooth.
  7. Return the soup to the pot and stir in the heavy cream. Gently heat through for another 2-3 minutes.
  8. Gradually add the shredded cheddar cheese, stirring continuously until melted and well incorporated.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with a sprinkle of extra cheddar on top if desired.

Notes

For a lighter version, substitute half of the heavy cream with milk. Mix in some cooked bacon pieces or croutons for added crunch. To make it vegan, use coconut milk or cashew cream instead of heavy cream, and substitute nutritional yeast for cheese. A pinch of nutmeg can add an interesting layer of flavor to the soup. This soup keeps well in the refrigerator for 3-4 days and is also freezer-friendly.