Creamy Broccoli Cheddar Soup Recipe: A Cozy Winter Comfort Dish

by
Jump to Recipe

When the chill of winter sets in, there’s nothing quite like a warm bowl of broccoli cheddar soup to cozy up with.

This creamy and cheesy delight not only warms you from the inside out but also packs a punch of nutrition with fresh broccoli.

I love how this dish brings together simple ingredients to create something truly comforting.

Ingredients

For my cozy broccoli cheddar soup, I gather a few simple yet flavorful ingredients that come together beautifully. Here’s what I need to create this comforting dish.

Vegetables

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup potato, peeled and diced

Dairy

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil for sautéing

Instructions

Get ready to whip up a delicious batch of broccoli cheddar soup with these simple steps. I’ll walk you through the prep and cooking process to make it easy and enjoyable.

Prep

  1. Chop the Vegetables: Start by chopping 4 cups of fresh broccoli florets into bite-sized pieces. Dice 1 medium onion and mince 3 cloves of garlic. Peel and dice 2 medium carrots and 1 medium potato.
  2. Prepare the Dairy: Grate 2 cups of sharp cheddar cheese and set it aside. Measure out 1 cup of heavy cream and 1 cup of milk for later.
  3. Gather the Broth: In a measuring cup, pour 4 cups of vegetable broth and set it next to your workspace.
  1. Sauté the Aromatics: In a large pot over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the diced onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent and fragrant.
  2. Add the Vegetables: Stir in the chopped broccoli, diced carrots, and potato. Cook for another 5 minutes until the vegetables start to soften.
  3. Start the Soup Base: Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes until all the vegetables are tender.
  4. Blend the Mixture: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving some vegetables intact.
  5. Incorporate Dairy and Cheese: Stir in the heavy cream and milk, letting it heat through for a couple of minutes. Gradually add the grated cheddar cheese, stirring continuously until melted and creamy.
  6. Season to Taste: Add salt and pepper to taste, along with a pinch of nutmeg for depth of flavor. Let it simmer for an additional 5 minutes on low heat.

Directions

Follow these simple steps to create a delicious bowl of broccoli cheddar soup, perfect for any chilly day.

Step 1: Sauté Onions and Garlic

In a large pot over medium heat, I begin by adding 2 tablespoons of olive oil. Once the oil is shimmering, I toss in 1 diced onion and 3 minced garlic cloves. I sauté them until the onion turns translucent and fragrant, typically about 5 minutes.

Step 2: Add Broccoli and Stock

Next, I add 4 cups of chopped fresh broccoli florets and 1 medium diced potato to the pot. I pour in 4 cups of vegetable broth and stir everything together. I bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli and potato are tender.

Step 3: Blend the Soup

Once the vegetables are tender, I carefully use an immersion blender to puree the soup until smooth. If I prefer a chunkier texture, I blend only half of the soup and leave the rest as is. Alternatively, I can transfer the mixture to a blender in batches, ensuring to leave a small opening for steam to escape.

Step 4: Stir in Cheese

After blending, I return the pot to low heat and stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. I mix until the cheese melts completely and the soup is creamy. I taste as I go, adjusting seasoning with salt and pepper, giving it that perfect finishing touch.

Conclusion

I can’t wait for you to try this broccoli cheddar soup recipe. It’s the perfect dish to warm you up on chilly days while also giving you a boost of nutrition.

The blend of creamy cheese and fresh broccoli is simply irresistible.

Making it is a breeze with just a few simple ingredients and steps. Whether you’re enjoying it for lunch or dinner it’s bound to become a favorite in your home.

So grab your ingredients and get ready to enjoy a bowl of comfort that’s both delicious and satisfying. Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Broccoli Cheddar Soup Recipe

Print Recipe

Ingredients

Scale

Vegetables

    • 4 cups fresh broccoli florets

    • 1 medium onion, diced

    • 2 cloves garlic, minced

    • 2 medium carrots, diced

    • 1 cup potato, peeled and diced

Dairy

    • 4 cups vegetable broth

    • 1 cup heavy cream

    • 2 cups sharp cheddar cheese, shredded

    • 1 cup milk

    • 1 teaspoon salt

    • ½ teaspoon black pepper

    • ½ teaspoon paprika

    • ¼ teaspoon cayenne pepper (optional)

    • 1 tablespoon olive oil for sautéing

Instructions

  1. Chop the Vegetables: Start by chopping 4 cups of fresh broccoli florets into bite-sized pieces. Dice 1 medium onion and mince 3 cloves of garlic. Peel and dice 2 medium carrots and 1 medium potato.

  2. Prepare the Dairy: Grate 2 cups of sharp cheddar cheese and set it aside. Measure out 1 cup of heavy cream and 1 cup of milk for later.

  3. Gather the Broth: In a measuring cup, pour 4 cups of vegetable broth and set it next to your workspace.

  1. Sauté the Aromatics: In a large pot over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the diced onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent and fragrant.

  2. Add the Vegetables: Stir in the chopped broccoli, diced carrots, and potato. Cook for another 5 minutes until the vegetables start to soften.

  3. Start the Soup Base: Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes until all the vegetables are tender.

  4. Blend the Mixture: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving some vegetables intact.

  5. Incorporate Dairy and Cheese: Stir in the heavy cream and milk, letting it heat through for a couple of minutes. Gradually add the grated cheddar cheese, stirring continuously until melted and creamy.

  6. Season to Taste: Add salt and pepper to taste, along with a pinch of nutmeg for depth of flavor. Let it simmer for an additional 5 minutes on low heat.

  • Author: Mia

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆