why make this recipe
Broccoli Cheddar Soup is a comforting and delicious dish that’s perfect for any season. It’s creamy, cheesy, and packed with healthy broccoli. This soup is great for warming up on a cold day or serving as a quick and satisfying meal. Plus, it’s easy to make and can be whipped up in under an hour. Sharing it with family and friends can also make it a hit at gatherings.
how to make Broccoli Cheddar Soup
Ingredients:
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or dairy alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
- Stir in the broccoli and cook for a few minutes.
- Add the vegetable broth and bring to a boil. Let it simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in the milk and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons if desired.
how to serve Broccoli Cheddar Soup
Serve Broccoli Cheddar Soup hot, ideally in bowls. You can place some croutons on top for added crunch. It pairs well with a slice of crusty bread or a fresh salad on the side. This makes it a complete meal that everyone will enjoy.
how to store Broccoli Cheddar Soup
To store any leftover Broccoli Cheddar Soup, let it cool completely. Place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it in a suitable container for up to 3 months. When you’re ready to eat it again, thaw it overnight in the fridge and reheat it on the stove.
tips to make Broccoli Cheddar Soup
- For a smoother texture, blend the soup longer.
- You can add more vegetables like carrots or potatoes for extra nutrition.
- Try using different types of cheese for different flavors, such as Gouda or Monterey Jack.
- For a bit of heat, add red pepper flakes.
variation
For a lower-calorie option, you can use low-fat milk or a dairy-free alternative like almond milk. You can also skip the cheese or use nutritional yeast for a cheesy flavor without the calories.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli can be used instead of fresh. Make sure to thaw and drain it before adding to the soup.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours. Blend before serving.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you use gluten-free broth and cheese. Always check labels to be sure.
Broccoli Cheddar Soup
Ingredients
Vegetables
- 2 cups broccoli florets Fresh or frozen, thawed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth Ensure it is gluten-free if needed
- 1 cup milk (or dairy alternative) For a lower-calorie option, use low-fat milk or almond milk
Dairy
- 1 cup shredded cheddar cheese Can substitute with Gouda or Monterey Jack
Fats
- 2 tablespoons olive oil
Seasoning
- to taste Salt and pepper
Garnish (optional)
- to taste croutons For added crunch
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
- Stir in the broccoli and cook for a few minutes.
Cooking
- Add the vegetable broth and bring to a boil. Let it simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Stir in the milk and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with croutons if desired.
