Broccoli Cheddar Soup
This broccoli cheddar soup is very creamy and flavorful. The soup is very delicious, smooth, and thick, with loads of broccoli, carrots, and cheddar cheese. It’s a perfect recipe to have in the winter season and you can’t go wrong with it.
This creamy, chunky, and colorful soup is going to make you happy and satisfied. It’s absolutely a comfort food to have for lunch or dinner with some homemade bread. The soup will come together in just 45 minutes!
Broccoli is packed with lots of vitamins, minerals, and antioxidants. Broccoli is a good source of fiber and protein as well. It is low in calories but contains a wealth of nutrients. It is very good to include broccoli in your diet on a regular basis.
Many people, especially young kids do not enjoy or rather hate eating broccoli…I am sure, this creamy tasting soup will change their opinion about eating broccoli and will ask for one more bowl of soup 🙂
Table of Contents
Ingredients
- Broccoli
- Carrot
- Onion
- Garlic
- All purpose flour
- Cheddar cheese
- Butter
- Milk
- Vegetable stock
- Cayenne pepper
- Black pepper powder
- Garlic powder
- Salt
What Makes The Soup Thick And Creamy?
You will need to add equal amounts of butter and all purpose flour in the soup – Roux. It will help the flour to cook until the flour loses its raw smell and the soup will become thick and creamy.
Most of the broccoli cheddar soup recipes contain heavy cream or half and half to make the soup very rich, thick, and creamy. I have added 2% milk in the recipe and it still turned super thick and equally delicious.
Cheese plays a very important role to make the soup more thick, creamy, and tasty at the same time.
Broccoli Cheddar Soup Step By Step Recipe
Melt some butter in a large deep pot on medium heat. Add chopped onion and garlic and fry for 2-3 minutes.
Mix some flour and keep stirring continuously with a whisk for 2-3 minutes.
Add some vegetable stock, little at a time, and keep stirring with a whisk for about 5-7 minutes, until the mixture turns shiny. Add garlic powder, cayenne pepper, black pepper powder, and salt. Mix well.
Add broccoli florets and carrots and mix well. Cover it with a lid and bring the soup to a simmer and cook for about 12 minutes.
Stir in some milk and cook for 2-3 minutes on low heat. Mix some cheddar cheese and cook on low heat for another 1-2 minutes until it melts. Make sure the milk is at room temperature or warm it up in a microwave for 30-40 seconds.
Taste the seasoning and adjust as per taste. Serve hot with some homemade french bread.
Variations
- If you are on a gluten-free diet, add corn flour to the recipe as a thickening agent.
- You can add corn starch as well, but make sure you are adding half the amount of corn starch than corn flour or all purpose flour in the recipe. In a small bowl, mix some corn starch and an equal amount of water/vegetable stock and then add it into the recipe.
- To make the soup more rich, you may add half cup heavy cream in the recipe.
- You can use frozen broccoli as well in this recipe.
- Use 7-8 baby carrots and chop them into small circles or chop a large carrot into small pieces.
- My family loves mild cheddar cheese in this recipe, you can add sharp cheddar cheese as well.
- You can add paprika or red chili powder as a seasoning as well.
How To Store Broccoli Cheddar Soup?
Broccoli cheddar can be stored into a refrigerator for 3-4 days.
Simply reheat it again on the stovetop or in an individual microwave safe bowls by covering it with a lid slightly open.
Other Tofu recipes:
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Recipe Card
Broccoli Cheddar Soup
Ingredients
- 4 cups Broccoli florets small florets
- 1 large Carrot julienned/shredded
- 1 small Onion chopped
- 2 Garlic cloves chopped
- 4 tbsp All purpose flour
- 1.5 cup Cheddar cheese mild/sharp
- 4 tbsp Butter
- 2 cups Milk 2% room temperature
- 2 cups Vegetable stock
- 1/4 tsp Cayenne pepper
- 1/2 tsp Black pepper powder
- 1/4 tsp Garlic powder
- 1 tsp Salt or as required
Instructions
- Melt some butter in a large deep pot on medium heat. Add chopped onion and garlic and fry them for 2-3 minutes.
- Mix some flour and keep stirring continuously with a whisk for 2-3 minutes.
- Add some vegetable stock, little at a time, and keep stirring with a whisk for about 5-7 minutes, until the mixture turns shiny. Add garlic powder, cayenne pepper, black pepper powder, and salt. Mix well.
- Add broccoli florets and carrots, and mix well. Cover it with a lid and bring the soup to a simmer and cook for about 12 minutes.
- Stir in some milk and cook for 2-3 minutes on low heat. Mix some cheddar cheese and cook on low heat for another 1-2 minutes until it melts.
- Taste the seasoning and adjust as per taste. Serve hot.
Notes
- Make sure milk is at room temperature or warm it up in a microwave for 30-40 seconds.
- If you are on a gluten-free diet, add corn flour to the recipe as a thickening agent.
- You can add corn starch as well, but make sure you are adding half the amount of corn starch than corn flour or all purpose flour in the recipe.
- To make the soup more rich, you may add half cup heavy cream in the recipe.
- You can use frozen broccoli as well in the recipe to save some time.
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Super easy , super awesome ,super delicious and perfect recipe for a nice winter dinner !!
Thank you for the kind review. I am super delighted that you liked this recipe!