why make this recipe
This Irresistibly Creamy Broccoli Cheddar Soup is perfect for a chilly day. It is warm, comforting, and packed with nutrients. The mix of fresh broccoli and sharp cheddar cheese creates a delicious flavor that everyone will love. Plus, it is easy to make and requires just a few ingredients. You will find yourself making this soup again and again, whether for a cozy dinner or as a quick lunch.
how to make Irresistibly Creamy Broccoli Cheddar Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Directions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for another 2 minutes. Add the minced garlic and Dijon mustard, cooking until fragrant.
- Add the chopped broccoli and vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the whole milk and fresh lemon juice. Gradually add the grated cheddar cheese, stirring until it melts.
- Season with additional salt and freshly ground black pepper. Garnish with extra cheddar cheese and serve warm, alongside bread or a salad.
how to serve Irresistibly Creamy Broccoli Cheddar Soup
Serve this delicious soup hot in a bowl. You can top it with extra cheddar cheese and a sprinkle of black pepper for added flavor. It pairs well with crusty bread or a fresh salad. It’s a meal on its own but also works as a great appetizer for family gatherings or dinner parties.
how to store Irresistibly Creamy Broccoli Cheddar Soup
To store this soup, let it cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When reheating, add a bit of milk or broth to bring back its creamy consistency.
tips to make Irresistibly Creamy Broccoli Cheddar Soup
- For a thicker soup, let it simmer longer before blending.
- Experiment with other vegetables like cauliflower or spinach for added nutrition.
- If you like a bit of spice, add a pinch of red pepper flakes or hot sauce.
variation
You can easily make this soup vegetarian by using vegetable broth as noted. For a different flavor twist, try adding a teaspoon of nutmeg for extra warmth and depth.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just be sure to thaw it before adding it to the pot.
Can I make this soup vegan?
Yes! Substitute the cheese with a vegan cheese option, use plant-based milk, and skip the butter.
How can I make this soup ahead of time?
You can make the soup a day in advance. Let it cool and store it in the fridge. Reheat it on the stove before serving.
Irresistibly Creamy Broccoli Cheddar Soup
A warm and comforting soup packed with fresh broccoli and sharp cheddar cheese, perfect for chilly days.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for another 2 minutes. Add the minced garlic and Dijon mustard, cooking until fragrant.
- Add the chopped broccoli and vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the whole milk and fresh lemon juice. Gradually add the grated cheddar cheese, stirring until it melts.
- Season with additional salt and freshly ground black pepper. Garnish with extra cheddar cheese and serve warm, alongside bread or a salad.
Notes
For a thicker soup, let it simmer longer before blending. Experiment with other vegetables like cauliflower or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Irresistibly Creamy Broccoli Cheddar Soup
A warm and comforting soup packed with fresh broccoli and sharp cheddar cheese, perfect for chilly days.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for another 2 minutes. Add the minced garlic and Dijon mustard, cooking until fragrant.
- Add the chopped broccoli and vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the whole milk and fresh lemon juice. Gradually add the grated cheddar cheese, stirring until it melts.
- Season with additional salt and freshly ground black pepper. Garnish with extra cheddar cheese and serve warm, alongside bread or a salad.
Notes
For a thicker soup, let it simmer longer before blending. Experiment with other vegetables like cauliflower or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg