BROCCOLI CHEDDAR SOUP
Welcome to the coziest bowl of comfort food you’ll ever meet – Broccoli Cheddar Soup! 🥦🧀 This soup is like a warm hug in a bowl, perfect for chilly days or anytime you need something creamy, cheesy, and packed with flavor. We’re talking tender broccoli, rich cheddar cheese, and a silky smooth broth that’ll have you coming back for seconds (or thirds!).
Whether you’re a soup lover or just looking to sneak some veggies into your meal in the tastiest way possible, this Broccoli Cheddar Soup is easy to make, fun to eat, and totally delicious. Get ready to dive into a bowl of pure comfort!
BROCCOLI CHEDDAR SOUP INGREDIENTS
- Olive Oil & Butter: We’re starting with a combo of these two for that perfect balance of richness and flavor. Butter adds creaminess, while olive oil keeps things light and smooth.
- Onions & Garlic: These two are the flavor base of any great soup. The onions bring a slight sweetness, while the garlic adds a savory kick that makes this soup irresistible.
- Flour: We’ll use just a bit to thicken up the broth and give that luscious, creamy texture we all love.
- Chicken Stock: This gives the soup a deep, savory flavor. You can use vegetable stock if you want to keep it vegetarian.
- Carrots & Broccoli: The stars of the show! Carrots add a little natural sweetness, while the broccoli gives us that hearty, veggie goodness.
- Heavy Cream & Milk: This is where the creaminess happens! The heavy cream makes the soup rich and velvety, and the milk keeps it from being too heavy.
- Salt & Pepper: Of course, we need these two to balance all the flavors perfectly.
- Cheddar Cheese & Mozzarella Cheese: The cheesy duo! Cheddar brings that sharp, bold flavor, and mozzarella adds extra creaminess and a little stretch factor.
Together, these ingredients create the ultimate comfort food: rich, cheesy, veggie-packed, and oh-so-satisfying. It’s the perfect balance of hearty and creamy!
Top Tips for the Best Soup
Here are some tips to make sure your Broccoli Cheddar Soup turns out perfectly every time!
- Sauté for Max Flavor: Start by sautéing onions, garlic, and carrots in olive oil and butter until soft and fragrant. This builds a flavorful base for your soup.
- Use Fresh Broccoli: Fresh broccoli gives the best texture and flavor. Cut into small, bite-sized pieces for even cooking.
- Don’t Overcook Broccoli: Add broccoli towards the end to keep it tender and slightly firm.
- Blend for Creaminess: Blend part or all of the soup for a smoother texture, or leave it chunky if you prefer.
- Shred Your Own Cheese: Grate fresh cheddar and mozzarella for the smoothest, creamiest melt.
- Add Cheese Off Heat: Remove the soup from heat before adding cheese to prevent graininess and ensure it melts smoothly.
- Season Gradually: Taste and season with salt and pepper in stages for balanced flavors.
- Adjust Thickness: Thin with milk or stock if too thick, or simmer longer to thicken if needed.
- Top It Off: Finish with extra cheese, a drizzle of olive oil, or crispy bread for added texture.
These tips will help you create a soup that’s creamy, cheesy, and loaded with flavor – the perfect bowl of comfort!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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BROCCOLI CHEDDAR SOUP
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion thinly sliced
- 4 garlic cloves thinly sliced
- 3 tbsp flour
- 2 carrots shredded
- 4 cups fresh broccoli
- 2 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- Salt and pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
Instructions
- In a large pot, heat the olive oil over medium heat, then add the onion and garlic and cook for about 3-4 minutes until soft and translucent.
- Sprinkle in the flour and butter and stir constantly for 1-2 minutes. This will thicken the soup and give it that creamy texture. Make sure the flour is fully absorbed.
- Slowly whisk in the chicken stock, making sure to scrape up any bits from the bottom of the pot for extra flavor.
- Add the carrots and broccoli to the soup and bring it to a simmer. Let it cook for about 5-7 minutes, until the carrots are tender but not mushy and the broccoli is tender but still vibrant green.
- Lower the heat and stir in the heavy cream and milk. Let the soup heat through but don’t let it boil.
- Add in the spices and stir.
- Remove the soup from the heat. Gradually stir in the cheddar and mozzarella cheese, a handful at a time, making sure it melts completely before adding more.
- Top with some extra cheese and serve with toasted bread!
Notes
- If the soup is too thick, you can add a little more milk or stock to thin it out. If it’s too thin, let it simmer a little longer or add more cheese to thicken it up.
- If you prefer a smoother texture, you can use an immersion blender to blend part of the soup. Just leave some broccoli and carrot chunks for texture. If you like it chunky, skip this step!