Broccoli cheddar soup is a creamy, comforting dish in which broccoli florets and sharp cheddar cheese are blended into a smooth, velvety base. It's a great satisfying option for a cozy vegetarian meal.
I prefer light clear soups over rich creamy ones but this cheddar broccoli soup is an exception. Despite being very rich and filling it's one of my favorite soups. This cheesy, creamy, thick soup is the epitome of comfort.
Whether you like broccoli or not, try this broccoli cheese soup- you will love it. It's so delicious.
As the days get colder, this cheesy broccoli soup will become even more enjoyable.
Ingredients required and substitute suggestions
This broccoli and cheese soup recipe requires the following 13 ingredients:
- Broccoli
- Carrots
- Garlic
- Onion
- Cheddar cheese
- Butter
- Full cream milk
- Vegetable stock
- All-purpose flour
- Nutmeg
- Mustard powder
- Salt
- Ground black pepper
How to make (step-by-step photo instructions)
Recipe tips, tricks, and variation suggestions
- To make the soup more creamy, you can also add potatoes to it. When the potatoes get cooked, blend them. Add broccoli and carrots after that.
- Use full cream milk for extra creaminess in the soup.
- Instead of milk, cream can also be added. However, since the soup is already thick and rich, I recommend full cream milk instead of cream.
- Use a good quality cheese to get that strong cheddar flavor.
- If you don't like vegetable pieces in your soup, blend it and enjoy a smooth and creamy soup.
- Cheese lovers may use a combination of cheddar, mozzarella, and parmesan cheese too in
- For some heat, add chili flakes to the soup.
Storing the leftover soup
This soup will be fine in the fridge for up to 3 days. The taste of cheese and mustard will become stronger the next day so, it will taste even better.
Because it has cheese in it, I won't recommend freezing cheddar broccoli soup.
More easy soup recipes
If you liked this broccoli cheddar soup recipe, don't miss to check out my following easy soup recipes:
- Vegan pumpkin soup
- Carrot ginger soup
- Spiced chickpea and sweet potato soup
- Mexican black bean soup
- Roasted tomato and red pepper soup
- Yellow pepper soup
- Easy frozen vegetable soup
- Vegetarian harira
More broccoli recipes
Looking for more ways to add broccoli to your dishes? The following recipes are worth trying out:
- Curried broccoli
- Broccoli au gratin rice a roni
- Tofu broccoli in peanut sauce
- Broccoli in garlic sauce
- Vegan kung pao noodles with charred broccoli
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Easy broccoli and cheese soup
Equipment
- 1 Large cooking pot
- Knife and chopping board
- Grater or food processor to shred carrot and cheese
Ingredients
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 cup shredded carrot
- 2 cups chopped broccoli florets
- 3 tablespoons butter
- 2 cups shredded cheddar cheese
- 2 cups whole milk full fat milk
- 4 cups vegetable stock
- ¼ cup all-purpose flour
- ½ teaspoon nutmeg powder
- ½ teaspoon mustard powder adjust to taste
- Ground black pepper to taste
- Salt to taste
Instructions
- Melt butter in a large pot. Add chopped onion and garlic. Saute until the onion turns translucent.
- Add all-purpose flour and stir for about 1-2 minutes or until the raw smell of the flour goes away.
- Add vegetable stock and stir continuously until no lumps are left in the soup.
- Add chopped broccoli and shredded carrot. Mix, and cover the pot. Cook for about 15 minutes.
- Next, add milk, salt, pepper, nutmeg, and mustard. Mix and let the soup simmer for a few minutes.
- Add shredded cheddar, mix, and turn off the heat.
Notes
- Use whole milk (full-fat milk) in this recipe to make a rich and creamy soup.
- Instead of milk, cream can also be added.
- You can also add parmesan and mozzarella cheese along with cheddar in this recipe.
- If you are a vegetarian, make sure the cheese that you are using is made with microbial rennet, not animal rennet.
- Use good quality cheese for a strong cheddar taste.
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