Comforting Broccoli and Cheddar Soup with loads of broccoli, white cheddar cheese, a creamy texture and sharp, savory flavor. This wholesome soup is a perfect choice for a cozy meal. Gluten-free.
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Comfortingly Classic Cheddar Broccoli Soup Recipe
Broccoli and cheddar are a serious love match. I have been making this creamy, dreamy broccoli soup for years and years. From restaurant patrons to catered clients and picky kids, a cozy bowl of this broccoli cheese soup is always a winner.
Broccoli creates the body for this soup. We skip the roux and potatoes, making the soup lighter, gluten-free, faster to make, and just as creamy and delicious. Thyme, dry mustard, nutmeg, and a touch of parmesan give it the perfect depth of flavor.
Broccoli Cheese Soup Recipe Ingredients
- Broccoli: Add both broccoli florets and stems- peeled and sliced in small chunks.
- Carrots: Give a light sweetness and tinge of color.
- Cheddar cheese and parmesan cheese: Use sharp cheddar cheese for best flavor. Grate a block of cheese for optimal texture!
- Yellow onion, garlic cloves, and carrots: For savory, aromatic flavor and subtle sweetness.
- Dry mustard powder, dried thyme, salt, black pepper, nutmeg, and cayenne: Instead of mustard powder, you can use dijon mustard and omit the vinegar.
- Vegetable broth or chicken broth: Use homemade vegetable or chicken stock for the best flavor!
- Milk: Both regular or plant-based milk work well.
- Apple cider vinegar: Just a touch to make the flavor pop!
How to Make Cheesy Broccoli Soup
1. Sauté the aromatics. Warm butter over medium heat in a large dutch oven or large pot. Add the onions and sauté for 5 minutes. Add garlic and carrots and stir for a minute, letting the vegetables soften.
2. Simmer. Add broccoli, dry mustard powder, kosher salt, pepper, and other spices, and broth. Simmer, covered, for 15-20 minutes until the veggies are soft.
3. Add milk and blend. Turn off the heat. Add milk and use an immersion blender or blend in batches with a regular blender. Avoid filling up the blender to prevent a soup explosion! Fill it halfway, work in batches, tighten the lid firmly, and cover with a kitchen towel.
Pour the blended soup back into the pot. Add the cheese, whisking it in to melt, and turn the heat back to low.
4. Taste and adjust. Adjust salt to taste, add more broth if needed, and stir in the vinegar.
Storing Leftover Broccoli and Cheddar Soup
Leftover soup will keep in the fridge in an airtight container for up to 4 days.
Can You Freeze Broccoli Cheese Soup?
To freeze, let the soup cool completely, then store in a freezer-safe container leaving an inch of space for expansion. Store for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The texture may change slightly after freezing.
How to Serve Broccoli and Cheese Soup
This soup is best served with a side of warm, crusty sourdough bread, savory Leek Bread, savory cheddar scones, Perfect Popovers (gluten-free adaptable) or our sourdough biscuits.
Or serve with a side of leafy greens, like White Cheddar Apple Salad or Waldorf Salad.
Broccoli Cheese Soup Recipe Tips
Sharp aged cheddar cheese, a bit of parmesan, and mustard powder give the soup a tangy, rich flavor.
The essential ingredients you’ll need are broccoli, cheddar and parmesan, onion, spices, broth, and milk.
We add dry mustard powder, thyme, nutmeg, and parmesan for a rich depth of flavor! Take your time to sauté the onions and carrot filling, and don’t skimp on the salt or skip any of the spices!
Hope you enjoy this flavorful Broccoli Cheddar Soup recipe—the ultimate comfort food! Let us know what you think in the comments below!
More Favorite Broccoli Soup Recipes
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Description
Comforting Broccoli and Cheddar Soup with loads of broccoli, white cheddar cheese, a creamy texture and sharp, savory flavor. This wholesome soup is a perfect choice for a cozy meal.
- In a large dutch oven or large pot, sauté the onions in butter over medium heat, until tender. Add garlic and carrots stir for a minute.
- Add broccoli, mustard, thyme, salt, pepper, nutmeg, and broth. Simmer, covered for 15-20 minutes until the broccoli is soft.
- Turn heat off, add the milk and use an immersion blender or blend in batches in a regular blender for ultra smooth texture (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel– pour back into the pot). Add both cheeses, whisk them in to melt, and turn the heat on low if needed to melt the cheese. Add vinegar and a pinch of cayenne if desired.
- Adjust with salt, more broth, or vinegar to taste.
- Serve warm with parmesan, croutons or bread.
Notes
Freshly grated cheese melts more evenly and smoothly, creating a creamy texture in your soup. Pre-packaged shredded cheese often contains anti-caking agents that can affect melting.
Store leftovers sealed in an airtight container in the fridge, for 4 days.
To freeze the soup, allow it to cool completely, then store it in an airtight freezer-safe container, leaving an inch of space at the top for expansion. Use within 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. Keep in mind that the texture may change slightly after freezing, but the flavor will still be delicious!
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 180
- Sugar: 5.8 g
- Sodium: 470.5 mg
- Fat: 11.1 g
- Saturated Fat: 6.4 g
- Carbohydrates: 11.1 g
- Fiber: 2.4 g
- Protein: 10.5 g
- Cholesterol: 30.5 mg