Classic Cheddar Broccoli Soup Recipe

Broccoli and cheddar cheese truly make a fantastic pair! I’ve been whipping up this creamy soup for years. From restaurant patrons to picky kids, a cozy bowl of this broccoli cheese soup is always a hit. This soup relies on broccoli as its base. We omit the roux and potatoes, making for a lighter, gluten-free, and quicker recipe, while still keeping the creamy, delightful flavor. Thyme, dry mustard, nutmeg, and a pinch of parmesan add delightful depth to this comforting bowl.

Ingredients

• Broccoli: Utilize both broccoli florets and the stems; peel and slice them into small chunks.
• Carrots: They provide a hint of sweetness and a pop of color.
• Cheddar Cheese & Parmesan Cheese: Opt for sharp cheddar for maximum flavor. Grate your cheese from a block for an ideal texture!
• Yellow Onion, Garlic Cloves, and Carrots: All contribute aromatic, savory notes and a subtle sweetness.
• Dry Mustard Powder, Dried Thyme, Salt, Black Pepper, Nutmeg, and Cayenne: If dry mustard isn’t handy, you can substitute with dijon mustard and skip the vinegar.
• Vegetable or Chicken Broth: Homemade stock gives the best flavor!
• Milk: Feel free to use either regular or plant-based milk.
• Apple Cider Vinegar: Just a splash helps to brighten up the flavors!

Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, over medium heat, melt some butter. Add the onions and allow them to sauté for about five minutes until they become soft. Next, toss in the garlic and carrots, stirring for about a minute until the vegetables start to soften.

2. Add Ingredients and Simmer

Now it’s time to add the broccoli along with the dry mustard, a generous pinch of salt and pepper, and any other spices you fancy. Pour in the broth and cover. Let this simmer for about 15 to 20 minutes until the veggies are nicely softened.

3. Blend and Incorporate Milk

Once cooked, turn off the heat and pour in the milk. If you have an immersion blender, simply blend until smooth. If using a standing blender, remember to only fill it halfway to prevent spills! Work in batches, ensuring to cover the lid with a kitchen towel while blending. Once you’ve achieved a creamy texture, return the soup to the pot. Mix in the cheeses, whisking them in until melted. If needed, switch the heat back to low to help with melting.

4. Taste and Adjust the Seasoning

Give your soup a taste. Add salt, more broth, or vinegar as necessary to adjust the flavors to suit your liking.

5. Serve

Serve the soup warm topped with a sprinkle of parmesan, croutons, or alongside a nice crusty bread to dip in.

Storing Leftover Broccoli and Cheddar Soup

Any leftover soup can be stored in an airtight container in the refrigerator for up to four days.

Can You Freeze Broccoli Cheese Soup?

To do this, allow the soup to cool completely before transferring it to a freezer-safe container, making sure to leave an inch of space at the top for expansion. It will stay delicious for up to three months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave. Keep in mind the texture might alter slightly after freezing, but the flavor remains delightful!

How to Serve Broccoli and Cheese Soup

This soup shines when served alongside warm, crusty sourdough bread, savory leek bread, cheddar scones, perfect popovers (which can be adapted to be gluten-free), or our lovely sourdough biscuits. For a fresh touch, serve it with a side salad, such as a white cheddar apple salad or a classic Waldorf salad.

Recipe Tips

For the best texture, freshly grated cheese melts far more smoothly than pre-packaged shredded cheese, which often contains anti-caking agents that may affect melting. When you need to store leftovers, seal them in an airtight container in the fridge to keep fresh for up to four days.