Broccoli Cheddar Soup Creamy (Print Version)
A creamy blend of broccoli and cheddar, paired with crusty bread for a cozy dish.
# Ingredient List:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups broccoli florets, chopped
05 - 2 cups low-sodium vegetable broth
06 - 1 cup half-and-half
→ Cheese and Seasonings
07 - 2 cups sharp cheddar cheese, shredded
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon kosher salt
→ To Serve
10 - Crusty bread slices
# Steps:
01 - Melt the butter in a large soup pot over medium heat. Add onion and garlic; sauté until onion becomes translucent, about 4 minutes.
02 - Add the chopped broccoli and pour in vegetable broth. Simmer for 12 minutes until broccoli is tender.
03 - Use an immersion blender to puree the soup until smooth, or transfer to a standard blender in batches if necessary.
04 - Return the blended soup to the pot and stir in half-and-half. Heat gently over low until warmed through.
05 - Mix in shredded cheddar cheese and season with salt and black pepper. Stir until cheese is fully melted and soup is creamy.
06 - Ladle hot soup into bowls and serve immediately with crusty bread alongside.
# Helpful Hints:
01 -
- Uses just one pot for easy cleanup
- Ready in about 30 minutes
- Great way to use up broccoli stems for zero waste
- Purees silky smooth or can stay chunky for texture
02 -
- Packed with antioxidants and vitamins
- A comfort classic even picky eaters enjoy
- Leftovers are just as delicious reheated
03 -
- Always grate cheddar cheese fresh for the smoothest melt and boldest flavor
- Let the roux cook until it smells a little nutty but not browned to avoid any grainy soup
- Taste and season just before serving since the cheddar can vary in saltiness
- When using a blender let the soup cool just a bit before pureeing to avoid splatters
- If you like some texture reserve a handful of steamed broccoli florets to stir in after blending for pops of color and crunch