Introduction
Remember those chilly evenings when all you wanted was a big hug in a bowl? For me, that hug always came in the form of a warm, cheesy soup. And let me tell you, this Broccoli Cheddar Soup is pure comfort magic! It’s the kind of recipe that feels a little bit fancy but is surprisingly simple to whip up, making it perfect for a weeknight dinner or a weekend treat. Get ready to fill your kitchen with the most wonderful aromas!
Why You’ll Love This Recipe
- Fast: Ready in about 30 minutes from start to finish!
- Easy: Minimal chopping, and most of the work is hands-off simmering.
- Giftable: Imagine sharing a jar of this homemade goodness with a friend. Pure thoughtful joy!
- Crowd-pleasing: Even picky eaters often can’t resist this cheesy, veggie-packed delight.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create this delightful soup:
- 1 head broccoli, chopped: The star of our show! Don’t worry about perfectly uniform florets; they’re all getting blended.
- 1 carrot, grated: This adds a touch of sweetness and a lovely hint of color.
- 1 cup heavy cream: For that luxurious, velvety texture we all crave.
- 2 tablespoons butter: Our flavor base – it makes everything taste better!
- 2 cloves garlic, minced: Just a little zing to wake up your taste buds.
- Salt and pepper to taste: The essential seasonings to make all the flavors sing.
- 1 cup shredded cheddar cheese: Go for a good quality sharp cheddar for the best flavor!
- 2 ½ cups vegetable or chicken broth: Your liquid foundation. Use whichever you prefer!
- 1 potato, peeled and diced: This little secret makes the soup extra creamy and satisfying without needing any flour.
How to Make It
Alright, let’s get cooking! Grab your apron, and let’s do this together.
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Step 1: Start the Sauté
Grab a large pot or a Dutch oven – your trusty soup-making vessel! Melt the butter over medium heat. Once it’s shimmering, toss in your minced garlic. Sauté it for about a minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
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Step 2: Simmer the Veggies
Now, let’s add the good stuff: your chopped broccoli, grated carrot, diced potato, and that flavorful broth. Give it a good stir, then bring it all to a gentle boil. Once it’s bubbling, reduce the heat to low, cover your pot, and let it simmer away until all those vegetables are nice and tender. This usually takes about 15-20 minutes. You want them fork-tender!
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Step 3: Blend to Perfection
This is where the magic happens and your soup gets that wonderfully smooth texture. Carefully transfer your hot soup mixture to a blender. Work in batches if you have a smaller blender. Alternatively, and my personal favorite because it’s less messy, use an immersion blender right in the pot! Blend until it’s as smooth as you like it. Be super careful with hot liquids!
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Step 4: Add Creaminess and Cheese
Pour that beautifully blended soup back into the pot (if you used a regular blender). Now, stir in that luscious heavy cream and all that shredded cheddar cheese. Keep stirring gently.
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Step 5: Heat Through (Don’t Boil!)
Continue to heat the soup gently over low heat, stirring constantly. You want to melt all that cheesy goodness and warm the soup through. The key here is to not let it boil, as this can sometimes cause the cream or cheese to separate. We’re aiming for warm and creamy!
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Step 6: Season and Serve
Taste your creation! Add salt and pepper until it tastes just right to you. Ladle this glorious soup into bowls and enjoy immediately. A sprinkle of extra cheese on top never hurt anyone, right?
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:
- For a richer flavor: Use chicken broth instead of vegetable broth.
- Make it dairy-free: Swap the heavy cream for full-fat coconut milk or a dairy-free creamer, and use your favorite dairy-free shredded cheddar.
- Add some spice: A pinch of red pepper flakes can add a subtle warmth.
- Extra veggies: Feel free to add a handful of spinach in the last few minutes of simmering for an extra boost of green goodness.
- Get fancy: Top with croutons, a dollop of sour cream or plain Greek yogurt, or even some crispy cooked bacon bits!
Tips for Success
A few little tricks can make your soup-making journey even smoother:
- Don’t overcook the veggies initially: They’ll continue to soften when blended and heated, so aim for tender but not mushy in the simmering stage.
- Safety first with blending: If using a regular blender, never fill it more than halfway with hot liquid, and remove the small center cap from the lid, covering the opening with a folded kitchen towel to allow steam to escape.
- Prep ahead: You can chop your vegetables and measure out your ingredients a day in advance to save time on cooking day.
- Cheese matters: Grating your own cheese from a block usually results in better melting than pre-shredded cheese, which can sometimes have anti-caking agents.
How to Store It
Leftover Broccoli Cheddar Soup is a treasure! Store it in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of broth or milk if it thickens up a bit.
FAQs
Got questions? I’ve got answers!
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Can I make this soup ahead of time?
Yes! The soup can be made a day or two in advance and reheats wonderfully. The flavors often meld even more overnight.
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Can I freeze this soup?
While it’s possible, dairy-heavy soups like this can sometimes change texture slightly upon thawing and reheating. If you do freeze it, let it thaw completely in the refrigerator and reheat gently. It’s best enjoyed fresh!
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How can I make this soup thicker?
The potato helps thicken it naturally. If you want it even thicker, you can simmer it uncovered for a few extra minutes after blending, or dissolve a teaspoon of cornstarch in a tablespoon of cold water and stir it into the soup while heating until thickened.
Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
Ingredients
Main ingredients
- 1 head broccoli chopped
- 1 carrot grated
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic minced
- salt and pepper to taste
- 1 cup shredded cheddar cheese good quality sharp cheddar recommended
- 2.5 cups vegetable or chicken broth
- 1 potato peeled and diced
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Sauté the minced garlic for about a minute until fragrant, being careful not to burn it.1 head broccoli
- Add the chopped broccoli, grated carrot, diced potato, and broth to the pot. Stir and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are fork-tender.1 head broccoli
- Carefully transfer the hot soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth.
- If using a regular blender, pour the blended soup back into the pot. Stir in the heavy cream and shredded cheddar cheese.1 head broccoli
- Continue to heat the soup gently over low heat, stirring constantly, until the cheese is melted and the soup is warmed through. Do not let it boil.
- Taste and season with salt and pepper as needed. Ladle into bowls and serve immediately, optionally with a sprinkle of extra cheese.1 head broccoli