There’s nothing quite like a velvety, cheesy soup to wrap you in a warm hug, no matter the season. This broccoli cheddar soup is a constant on our menu, and for good reason—it’s ridiculously easy and comes together in under 30 minutes. My husband swears it rivals his favorite from Ruby Tuesday’s, and I have to agree! The secret is simple, quality ingredients that melt into the most luxurious, comforting bowl you can imagine. I always make a double batch; the leftovers are a dream for a quick lunch.
Ingredients
• 3 tablespoons / 42g salted butter
• ½ cup / 75g chopped white onion
• 2 cloves garlic, minced
• 1 16-ounce / 450g bag frozen broccoli florets
• 3 cups / 720ml vegetable broth
• 2 cups / 225g shredded sharp cheddar cheese, plus extra for garnish
• 1 cup / 240ml heavy whipping cream
• Salt and freshly ground black pepper, to taste
Instructions
1. Melt the butter in a stockpot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the vegetable broth and add the frozen broccoli florets. Increase the heat to high and bring the soup to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cook for about 15 minutes, or until the broccoli is very tender.
3. Reduce the heat to the lowest possible setting. This is crucial to prevent the soup from curdling. Slowly stir in the heavy cream, followed by the shredded cheddar cheese. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
4. Taste the soup and season generously with salt and pepper. Ladle into bowls and serve immediately, garnished with a sprinkle of extra cheddar cheese.
Nutritional Information
• Serving: 1 bowl | Calories: 450kcal | Carbohydrates: 12g | Protein: 18g | Fat: 38g | Saturated Fat: 24g | Sodium: 950mg | Fiber: 4g | Sugar: 5g
Pro Tips
• For a smoother, creamier soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream.
• Shred your own cheese! Pre-shredded cheeses are often coated with anti-caking agents that can make the soup grainy. A block of sharp cheddar will melt much more smoothly.
• For a deeper flavor, add a pinch of nutmeg or a dash of Dijon mustard along with the cream and cheese. It enhances the cheesiness without being overpowering.
• To reheat leftovers, warm the soup gently over low heat on the stovetop. Avoid boiling or microwaving on high, as this can cause the cream and cheese to separate.
FAQ
Q: How do I prevent my broccoli cheddar soup from curdling
A: To prevent the soup from curdling, it is crucial to reduce the heat to the lowest possible setting before you stir in the heavy cream and cheese. When reheating leftovers, warm the soup gently on the stovetop and avoid boiling it.
Q: Can I use pre-shredded cheese for this recipe
A: For the best results, shred your own cheese from a block. Pre-shredded cheeses are often coated with anti-caking agents that can result in a grainy texture instead of a smooth, creamy soup.
Q: How can I make this soup smoother
A: For a smoother, creamier soup, use an immersion blender to partially or fully blend the soup after the broccoli is tender but before adding the cream and cheese.
Q: What’s the best way to reheat broccoli cheddar soup
A: To reheat leftovers, warm the soup gently over low heat on the stovetop. Avoid boiling or using high heat in the microwave, as this can cause the cream and cheese to separate.
