Easy Broccoli Cheddar Soup
Discover the Creamy Goodness of Broccoli Cheddar Soup
Ever walked into a kitchen and been instantly enveloped by the warm, cheesy aroma of homemade soup? There’s something magical about a chunky, creamy bowl of broccoli cheddar soup that just shouts comfort. This recipe is quick, one-pot, and absolutely packed with flavor — perfect for a busy weeknight or a chilly day when all you want to do is wrap your hands around a bowl of warmth.
Why Make This Recipe?
You might be asking yourself, “What’s so great about this soup?” Well, let me break it down for you:
- Easy Cleanup: One pot means fewer dishes to wash, which is music to any busy chef’s ears!
- Budget-Friendly: Simple ingredients that won’t break the bank? Yes, please!
- Family-Approved: Kids love the gooey cheese, and parents love sneaking in those green veggies. Win-win!
Who wouldn’t want a cozy dinner that feels like a warm hug? 😊
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 5 tbsp unsalted butter
- ½ onion (chopped)
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk (finely diced)
- 2½ cups broccoli (chopped into bite-sized pieces)
- 2 cups whole milk
- 2 cups shredded cheddar
- Salt and pepper to taste
- 1 cup shredded cheddar (for that melty topping!)
Directions
Ready to make some soup magic? Follow these steps:
- Place a large pot over medium heat and melt the butter.
- Add the onion and sweat it out for about 5 minutes. You want it soft, not burnt!
- Whisk in the flour, cooking for about 2 minutes until it’s a little golden.
- Stir in the chicken stock and season generously with salt and pepper.
- Toss in the celery and broccoli. Bring it to a boil, then reduce the heat to medium-low. Let it simmer until the veggies are tender, about 15 minutes.
- Stir in the milk and simmer for another 2 to 3 minutes until thickened. The soup should still have a soupy texture, not pudding!
- Remove from heat and stir in the cheddar in small handfuls. Wait for it to melt before adding more.
- Season again with salt and pepper, and top with more cheddar. Serve it up!
How to Make Easy Broccoli Cheddar Soup (Overview)
Making this soup is as simple as it gets! You’ll melt some butter, sauté your veggies, then whisk together all the creamy goodness.
Pro Tip: Don’t skip on adding cheese in small amounts; it melts beautifully and avoids clumping!
How to Serve Easy Broccoli Cheddar Soup
Serve this soup in rustic bowls topped with a sprinkle of extra cheese for that Instagram-worthy shot! Pair it with crusty bread for dipping — the crunch against that creamy soup is pure heaven. The rich green color of the broccoli against the vibrant cheese will make your taste buds dance! 🍞🧀
How to Store Easy Broccoli Cheddar Soup
This soup keeps well in the fridge for about 3–4 days — just make sure to cool it down before sealing in an airtight container. It also freezes like a champ for up to 2 months, making it a perfect make-ahead meal. Just thaw and reheat on the stove or microwave!
Tips to Make Easy Broccoli Cheddar Soup
Here are some insider tricks to level up your soup game:
- Use freshly grated cheese for better melting. Those pre-shredded bags just don’t cut it!
- Want it thicker? Blend a portion of the soup and stir it back in.
- For a richer flavor, sauté some garlic with the onion — trust me, it makes a world of difference!
Variations
Feeling adventurous? Switch things up by adding cooked bacon for a smoky flavor or even spicy jalapeños for a kick! If you want a vegan twist, swap in coconut milk and your favorite plant-based cheese instead. The world is your soup oyster!
FAQs
Can I make this soup dairy-free?
Yes! Substitute the milk with almond milk or coconut milk and use vegan cheese.
How can I make this soup heartier?
Feel free to add more veggies like carrots or even some cooked chicken for extra protein!
Is it okay to freeze this soup?
Absolutely! Just make sure to cool it completely before transferring to an airtight container for the freezer.
📌 Pin this recipe for your next cozy dinner night!
Broccoli Cheddar Soup
Ingredients
Method
- Place a large pot over medium heat and melt the butter.
- Add the chopped onion and sweat it out for about 5 minutes until soft.
- Whisk in the flour, cooking for about 2 minutes until it’s a little golden.
- Stir in the chicken stock and season generously with salt and pepper.
- Add the celery and broccoli. Bring to a boil, then reduce heat to medium-low and let it simmer until the veggies are tender, about 15 minutes.
- Stir in the milk and simmer for another 2 to 3 minutes until thickened.
- Remove from heat and stir in the cheddar in small handfuls, waiting for it to melt before adding more.
- Season again with salt and pepper, and top with more cheddar before serving.
