Creamy Broccoli Cheddar Soup
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This Creamy Broccoli Cheddar Soup is the perfect bridge between seasons, as we leave behind the dreary cold days of winter and enter into a new season of spring. This velvety rich soup is made with wholesome broccoli, rich sharp cheddar cheese, and aromatic spices like oregano and thyme to awaken the senses. It’s a comforting nod to those in-between moments. Whether you are seeking warmth to warm off the lingering cold or a taste of the fresh vibrancy that spring promises, this creamy and comforting soup is the quintessential recipe for a farewell to winter.
savoring the season:
Broccoli is one of my favorite vegetables to grow in the garden. Where I live, broccoli is usually ready for picking at the end of spring or into early summer and in the late autumn months. The lovely green heads remind me of a little forest of trees, perfect for the fair folk to walk underneath!
This recipe has a lovely blend of flavors with savory onion and garlic, carrots for added depth and texture, and of course the delicious robustness of sharp cheddar cheese. It’s so much yummier when you make it at home!
ingredients for broccoli cheddar soup:
Broccoli cheddar soup is a lovely recipe that can be made entirely without meat, making it an excellent vegetarian lunch or supper option! This is one my favorite savory meals, and I often make this for dinner on nights where I did not plan ahead!
Broccoli. Of course, this wouldn’t be broccoli soup without broccoli! This recipe uses 3 cups of broccoli florets, or about 2 large heads of fresh broccoli.
Carrots. To add some depth of flavor and creaminess to the soup, as well as color, carrots are added into the recipe. You can also add some potatoes, if you’d like to avoid using flour!
Sharp Cheddar Cheese. For this recipe, I believe that sharp yellow cheddar cheese is best. It’s just a classic. however, a white cheddar broccoli soup would be delicious, too. Parmesan tastes delightful sprinkled over the top!
Oregano and Thyme. For a delightful flavor pairing, oregano and thyme are absolutely delicious mixed with these cold-hardy vegetables.
Heavy Cream. To give the soup a delightful creamy texture, heavy cream or half/half is added at the very end.
how to make broccoli cheddar soup:
Learn the steps to making your own pot of creamy broccoli cheddar soup at home:
Cook the vegetables. Begin by cooking the onions, garlic, carrots, and broccoli and seasoning them with the fresh herbs, salt, pepper, and red pepper flakes for a little added kick.
Create a roux. To thicken the soup and make it extra creamy, you will create a roux with flour and broth. This is easily done by coating the vegetables in flour and then slowly adding the liquid, letting it come to a boil with every cup of broth, and stirring it constantly.
Blend the soup. Once the soup has cooked for about 10 to 15 minutes, you will transfer about 1/2 of the soup to a food processor or blender. Pulse the soup until it’s still slightly chunky and stir it back into the pot with the whole chunks of broccoli.
Stir in the cheese. Once the soup has been blended, stir in the sharp cheddar cheese and heavy cream just before serving!
recipe notes:
Making a Roux. This soup uses a “roux” to give it its thickness and creaminess. If you would like to avoid using flour, you can easily add in a small peeled baking potato to this recipe. You will want to blend about 3/4 of the soup instead, and the potato will help to give the final soup that similar creaminess!
Using Frozen Broccoli. Is fresh broccoli not available to you? That’s okay. You can definitely use frozen broccoli for this recipe. I would suggest roasting the broccoli first rather than cooking it directly into the soup. Simply add roasted the broccoli after the soup has simmered for 10 to 15 minutes, or after the carrots have softened. Then continue the recipe as normal.
final thoughts:
In every spoonful of this Creamy Broccoli Cheddar Soup, I hope that you feel a taste of the new season ahead of us and a warm cozy hug! Let this recipe be a simple reminder that enjoying a comforting bowl of warm soup can be a small celebration in itself. Whether you’re curled up by the fire or sharing in laughter around the table, let this soup be your companion for an enchanted evening. Here’s to cozy evenings and hearty soups!
xoxo Kayla
Broccoli Cheddar Soup
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 tbsp (29 g) salted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 cups fresh broccoli florets
- 1 tbsp fresh oregano, minced
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp ground black pepper
- Pinch of red pepper flakes
- 4 tbsp (32 g) all-purpose flour
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1/2 cup (120 ml) heavy cream or half/half
- 2 cups (300 g) shredded sharp cheddar cheese
Instructions
- Begin by heating the olive oil and butter together in a large stockpot over medium-high heat. Toss in the onion and cook until translucent, about 5 minutes, then stir in the garlic and cook for another 1 to 2 minutes.
- Once the onion and garlic have softened, stir in the carrots and broccoli florets tossing to coat them in the oil. After cooking for about 1 to 2 minutes, season all of the vegetables with the oregano, thyme, salt, pepper, and red pepper flakes. Then, add the flour and toss to coat everything. Cook the flour onto the vegetables for about 2 minutes.
- Begin to slowly add the broth, about 1 cup (240 ml) at a time, stirring constantly. The soup should begin to thicken up fairly quickly, and you may need to lower the heat slightly. Stir in the bay leaves.
- Continue to stir until the soup is slightly thickened and has come to a boil.
- Lower the heat to a simmer and cover the pot, letting the soup cook for about 10 to 15 minutes or until the broccoli is fork tender. Then, uncover the soup.
- Transfer about 1/2 of the soup to a blender or food processor and blend the soup until it's not quite smooth and still a bit chunky. Add the blended soup back into the soup pot and stir everything to mix it well. Then, stir in the heavy cream and cheddar cheese.
- Serve the soup hot with some warm homemade bread or pretzel buns!
Nutrition Facts
Calories
276Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
