When chilly nights roll in, nothing warms the soul quite like a bowl of creamy broccoli cheddar soup. My friend Sarah always says it reminds her of her grandmother's kitchen, filled with laughter and the smell of fresh bread. This chunky broccoli soup is not only easy to make but also a healthier twist on the classic broccoli cheddar soup recipes. Let’s dive into this cozy dish that’s perfect for family gatherings or a quiet night in.
Why You’ll Love It
- It's packed with nutrients from fresh broccoli.
- The creamy texture is simply irresistible.
- You can whip it up in under an hour.
- It's a hit with both kids and adults.
Pure Comfort
This creamy broccoli cheddar soup is pure comfort in a bowl. The combination of tender broccoli and rich cheddar cheese creates a delightful harmony that makes every spoonful a treat.
What You Need
- 2 tbsp 2 tbsp unsalted butter – You can use olive oil for a dairy-free option.
- 1 1 large yellow onion, diced – Shallots can be a nice substitute.
- 2 cloves 2 cloves garlic, minced – Garlic powder can work in a pinch.
- 4 cups 4 cups fresh broccoli florets – Frozen broccoli can be used as well.
- 4 cups 4 cups vegetable broth – Chicken broth is a great alternative.
- 1 cup 1 cup heavy cream – For a lighter option, use half-and-half.
- 8 oz 8 oz sharp cheddar cheese, shredded – Feel free to mix in some Monterey Jack for extra flavor.
- to taste Salt and pepper to taste – Add a pinch of nutmeg for a unique twist.
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, it keeps well in the fridge for up to 3 days.
Steps to Make It
- Start by melting the butter in a large pot over medium heat. Let it sizzle and watch for it to turn slightly golden, which takes about 2 minutes. This will add a lovely flavor base to your soup.
- Next, add the diced onion and sauté until it becomes translucent, about 5 minutes. The aroma of the onion will fill your kitchen and make everyone curious about what's cooking.
- Stir in the minced garlic and cook for another minute. You want to see the garlic turn fragrant but not brown, as that can make it bitter.
- Now, toss in the broccoli florets and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. The broccoli should be tender and bright green.
- Once the broccoli is cooked, carefully blend the soup using an immersion blender until smooth. If you prefer a chunkier texture, blend just half of it. The vibrant green color will be so inviting.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy. This step adds richness, so keep stirring until the cheese is fully incorporated and the soup is velvety.
- Season with salt and pepper to taste. A quick taste test here is essential; it’s the final touch that makes the soup perfect.
- Serve hot with crusty bread or a sprinkle of extra cheese on top. The warmth of the soup will wrap around you like a cozy blanket.
Make It Perfect
- For an extra kick, add a dash of cayenne pepper when blending.
- If you want to make this soup even heartier, consider adding cooked chicken or beans.
- Pair this soup with a fresh salad for a complete meal.
- Make sure to let the soup cool before storing it in the fridge.
Mix It Up
- Try adding carrots or cauliflower for a different veggie twist.
- For a smoky flavor, mix in some cooked bacon or smoked gouda.
- You can also create a vegan version using coconut milk and nutritional yeast.
Perfect Partners
- Crusty bread for dipping.
- A light green salad with vinaigrette.
- Grilled cheese sandwiches for a classic combo.
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FAQs
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days.
How do I store leftovers?
Store in an airtight container in the fridge for best results.
Can I freeze this soup?
Yes, it freezes well for up to 2 months. Just thaw and reheat.
What can I substitute for heavy cream?
You can use half-and-half or a non-dairy milk for a lighter option.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and cheese.
Conclusion
This creamy broccoli cheddar soup is a delightful dish for cozy nights. With its comforting flavors and easy preparation, it’s sure to become a family favorite. So grab your ingredients and get ready to enjoy a warm bowl of happiness.
Creamy Broccoli Cheddar Soup for Cozy Nights
Equipment
- Large Pot
- immersion blender
Ingredients
Main
- 2 tbsp unsalted butter You can use olive oil for a dairy-free option.
- 1 large yellow onion diced; shallots can substitute
- 2 cloves garlic minced; garlic powder can be used
- 4 cups fresh broccoli florets frozen broccoli can be used
- 4 cups vegetable broth chicken broth alternative
- 1 cup heavy cream use half-and-half for lighter option
- 8 oz sharp cheddar cheese shredded; Monterey Jack can be mixed in
- to taste Salt and pepper add pinch of nutmeg for twist
Instructions
- Melt the butter in a large pot over medium heat until slightly golden, about 2 minutes.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add broccoli florets and vegetable broth; bring to boil then simmer for 15 minutes until broccoli is tender.
- Blend the soup with an immersion blender until smooth or partially blended for chunkier texture.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, optionally with crusty bread or extra cheese on top.