Indulge in the comforting warmth of a classic broccoli cheddar soup. This creamy and flavorful soup is perfect for chilly days and makes for a satisfying meal. With a blend of fresh broccoli, sharp cheddar cheese, and aromatic garlic and onion, this recipe is sure to become a family favorite.
While most of the ingredients for this broccoli cheddar soup are common pantry staples, you may need to pick up a few items at the supermarket. Fresh broccoli florets and heavy cream might not always be on hand, and you'll want to ensure you have a good quality cheddar cheese for the best flavor. Additionally, if you prefer a vegetarian option, make sure to choose vegetable broth instead of chicken broth.

Ingredients For Broccoli Cheddar Soup
Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.
Cheddar cheese: Shredded cheese that adds a rich, sharp flavor to the soup.
Onion: Chopped onion provides a sweet and savory base.
Garlic: Minced garlic adds a fragrant and flavorful kick.
Chicken broth: A savory liquid base; can be substituted with vegetable broth for a vegetarian option.
Heavy cream: Adds creaminess and richness to the soup.
Butter: Used to sauté the onions and garlic, adding depth of flavor.
Salt: Enhances the overall flavor of the soup.
Pepper: Adds a touch of heat and balances the flavors.
Technique Tip for Making This Soup
When pureeing the broccoli cheddar soup, use an immersion blender directly in the pot for easier cleanup and to avoid transferring hot liquid. If using a stand blender, blend in batches and be sure to leave the lid slightly ajar to allow steam to escape, preventing pressure buildup.
Suggested Side Dishes
Alternative Ingredients
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and mild flavor that works well in soups.
shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts smoothly and has a rich, nutty flavor that complements the soup.
medium onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can enhance the soup's taste.
garlic - Substitute with shallots: Shallots offer a subtle garlic-onion flavor that can add depth to the soup.
chicken or vegetable broth - Substitute with mushroom broth: Mushroom broth adds an earthy, umami flavor that enhances the soup's richness.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, making it a good dairy-free alternative.
butter - Substitute with olive oil: Olive oil is a healthier fat option that can still provide a rich flavor to the soup.
salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste of the soup.
pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor profile that can add a unique twist to the soup.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the broccoli cheddar soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
Transfer the cooled soup into airtight containers. For portion control, consider using individual serving-sized containers. This makes it easier to reheat just the amount you need.
Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to maintain freshness.
For longer storage, place the airtight containers in the freezer. The broccoli cheddar soup can be frozen for up to 2-3 months. Make sure your freezer is set to 0°F (-18°C) or lower.
When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, as this can cause the heavy cream to separate and the cheddar cheese to become grainy.
Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover it loosely, and heat in 1-minute intervals, stirring in between, until the soup is heated through.
If the soup appears too thick after reheating, add a splash of chicken or vegetable broth to reach your desired consistency.
Taste and adjust the seasoning with salt and pepper before serving, as flavors can sometimes mellow during storage.
How to Reheat Leftovers
For stovetop reheating, pour the broccoli cheddar soup into a pot and warm it over medium-low heat. Stir occasionally to ensure even heating and prevent the cheese from sticking to the bottom. If the soup has thickened too much, add a splash of broth or heavy cream to reach your desired consistency.
To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or a paper towel to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot throughout. Be cautious as the cheddar cheese can cause hot spots.
If you prefer using an oven, preheat it to 350°F (175°C). Pour the soup into an oven-safe dish and cover it with aluminum foil. Heat for about 20-25 minutes, stirring halfway through, until the soup is thoroughly warmed.
For a quick reheat using an immersion blender, pour the soup into a pot and warm it over medium heat. Use the immersion blender to stir occasionally, which helps to evenly distribute the heat and maintain the smooth texture of the broccoli cheddar soup.
If you have a slow cooker, transfer the soup to the slow cooker and set it on low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect for maintaining the creamy texture and ensuring the broccoli and cheddar cheese flavors meld beautifully.
Best Tools for Making This Soup
Large pot: Used for cooking the soup and simmering the ingredients together.
Blender: Used to puree the soup until smooth. Alternatively, an immersion blender can be used directly in the pot.
Cutting board: Provides a surface for chopping the onion and preparing the broccoli florets.
Chef's knife: Essential for chopping the onion and cutting the broccoli into florets.
Measuring cups: Used to measure the broccoli florets, broth, and heavy cream accurately.
Measuring spoons: Used to measure the butter and any additional seasonings.
Wooden spoon: Ideal for stirring the ingredients in the pot and ensuring even cooking.
Ladle: Useful for serving the hot soup into bowls.
Grater: Used to shred the cheddar cheese if it is not pre-shredded.
Garlic press: Handy for mincing the garlic cloves quickly and efficiently.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop onion and broccoli florets in advance to save time during cooking.
Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to skip the grating step.
Immersion blender convenience: Use an immersion blender directly in the pot to puree the soup, avoiding extra dishes.
Simmer while multitasking: Let the broccoli simmer while you prepare other parts of the meal.
Batch cooking: Make a double batch and freeze half for a quick meal later.

Broccoli Cheddar Soup Recipe
Ingredients
Main Ingredients
- 4 cups Broccoli florets
- 1 cup Shredded cheddar cheese
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoon Butter
- to taste Salt and pepper
Instructions
- 1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 2. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and simmer until the broccoli is tender, about 15 minutes.
- 3. Use a blender or immersion blender to puree the soup until smooth. Return the soup to the pot.
- 4. Stir in the heavy cream and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
- 5. Serve hot, garnished with additional shredded cheese if desired.
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