Cheesy Broccoli Soup Recipe

Imagine a steaming bowl of velvety broccoli soup, rich with melted cheese and a hint of nutmeg, warming your hands as the aroma teases your senses. Each spoonful offers a balance of tender broccoli florets and creamy, cheesy comfort, perfect for chilly evenings or a light lunch.

Cheesy Broccoli Soup Recipe

Ingredients

• 2 tablespoons unsalted butter — helps create a silky base for the soup.
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets (fresh or frozen)
• 2 cups vegetable or chicken broth — adds depth of flavor.
• 1 cup whole milk (or almond milk for dairy-free)
• 1 cup sharp cheddar cheese, shredded — melts smoothly for rich creaminess.
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional: croutons or extra shredded cheese for garnish

Kitchen Tools

• Large pot — essential for simmering vegetables evenly.
• Immersion blender — perfect for creating a smooth, lump-free soup.
• Cheese grater — quickly shreds cheddar for consistent melting.

Instructions

1. Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in broccoli florets and pour in vegetable broth. Bring to a simmer and cook for 10–12 minutes, or until broccoli is tender.
4. Remove from heat and use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
5. Return the pot to low heat, stir in milk and gradually add shredded cheddar cheese, stirring until melted and creamy.
6. Season with nutmeg, salt, and pepper. Serve warm with optional croutons or extra cheese.

Ingredient Spotlights

Broccoli: Rich in vitamins C and K, adds vibrant color and texture. Use fresh for best flavor or frozen for convenience.

Cheddar Cheese: Sharp flavor balances the mild broccoli, creating a creamy, indulgent mouthfeel.

Substitutions

• Milk: Swap with oat, almond, or soy milk for a dairy-free version.
• Cheese: Use gruyere, gouda, or mozzarella for alternative flavors.
• Broth: Vegetable broth keeps it vegetarian; chicken broth adds depth for omnivores.

Troubleshooting

• Soup too thick? Add more milk or broth until desired consistency.
• Cheese clumps? Remove from heat before adding cheese and stir continuously.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to restore creaminess. Freezes well for up to 2 months.

Serving Suggestions

• Pair with a warm garlic bread or grilled cheese sandwich.
• Top with crispy bacon bits or a drizzle of olive oil for extra flavor.

FAQ

Can I make this soup ahead of time?

Yes, it stores well in the fridge and can also be frozen for later use.

Is this soup vegetarian?

Yes, use vegetable broth and it is fully vegetarian.

Can I make it vegan?

Swap milk with a plant-based milk and cheese with vegan cheddar for a vegan version.

How can I make it thicker or thinner?

Add more cheese for thickness or extra broth/milk for a thinner consistency.

Recipe Card

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings
• Nutritional Estimate: 250 calories per serving, 15g fat, 12g carbs, 12g protein
• ⭐️⭐️⭐️⭐️☆ 4/5

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