Why Make This Recipe
This Irresistibly Creamy Broccoli Cheddar Soup is perfect for a cozy meal at home. It’s rich and creamy, packed with nutrients, and brings a delicious combination of flavors. This soup is not just a dish; it’s a warm hug in a bowl. You can enjoy it on a chilly day or serve it as an appetizer for a special gathering. It’s quick to make and uses simple ingredients that you probably already have in your kitchen, making it an easy choice for weeknight dinners.
How to Make Irresistibly Creamy Broccoli Cheddar Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Directions:
- Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for 2 more minutes.
- Add the minced garlic and Dijon mustard, cooking until fragrant.
- Toss in the chopped broccoli and pour in the vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the milk and lemon juice. Gradually add the grated cheddar, stirring until melted.
- Season with more salt and pepper to taste. Garnish with extra cheddar, and serve warm with some bread or a salad.
How to Serve Irresistibly Creamy Broccoli Cheddar Soup
Serve this comforting soup hot in bowls. You can top it with extra grated cheese or a sprinkle of black pepper for added flavor. For a complete meal, consider pairing it with a crusty bread or a light salad. This soup is also great as a starter for larger meals or gatherings.
How to Store Irresistibly Creamy Broccoli Cheddar Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer period, you can freeze the soup. Just make sure to cool it completely before transferring it into a freezer-safe container. It can last in the freezer for up to 3 months.
Tips to Make Irresistibly Creamy Broccoli Cheddar Soup
- For added flavor, try using different types of cheese like Gruyère or Monterey Jack.
- If you want a thicker soup, blend it more until you reach your desired texture.
- Adding a pinch of red pepper flakes can give the soup an exciting kick.
Variation
Feel free to add other vegetables like cauliflower or spinach for extra nutrition. You can also use chicken broth instead of vegetable broth for a different flavor.
FAQs
Can I make this soup vegan?
Yes! You can substitute the whole milk with a plant-based milk and omit the cheese or use vegan cheese.
What can I use instead of fresh broccoli?
You can use frozen broccoli if fresh is not available. Just add it directly without thawing.
Can I make the soup ahead of time?
Absolutely! This soup tastes even better the next day. Just reheat gently on the stove when you’re ready to serve.
Irresistibly Creamy Broccoli Cheddar Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A rich and creamy soup that’s packed with nutrients and flavor, perfect for cozy meals or gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for 2 more minutes.
- Add the minced garlic and Dijon mustard, cooking until fragrant.
- Toss in the chopped broccoli and pour in the vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the milk and lemon juice. Gradually add the grated cheddar, stirring until melted.
- Season with more salt and pepper to taste. Garnish with extra cheddar, and serve warm with some bread or a salad.
Notes
For added flavor, try using different types of cheese like Gruyère or Monterey Jack. If you want a thicker soup, blend it more until you reach your desired texture. Adding a pinch of red pepper flakes can give the soup an exciting kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American