Your Speedy Path to Creamy, Cheesy Bliss
Forget the drive-thru; your favorite comforting broccoli cheddar soup is now easily achievable in your own kitchen! This recipe delivers all the rich, cheesy goodness and tender broccoli florets you crave, but in a fraction of the time. It’s a warm, inviting bowl of creamy perfection, perfect for a quick lunch or a satisfying weeknight dinner, proving that homemade doesn’t have to mean hours in the kitchen.
Prep Time
10 minutes
Cook Time
20 minutes
Servings
4
Cuisine: American Comfort | Diet: Vegetarian | Skill Level: Beginner | Cost: Affordable
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2% recommended for creaminess)
- 2 cups vegetable or chicken broth
- 4 cups small broccoli florets (fresh or frozen, thawed)
- 1/2 tsp dried mustard powder
- Salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese (freshly grated melts best!)
- Optional garnishes: extra shredded cheddar, croutons, a dash of hot sauce
👨🍳 Chef’s Tips
- Using full-fat milk and freshly grated sharp cheddar cheese will yield the creamiest, most flavorful results.
- For a thicker soup, you can reduce the amount of broth slightly, or for a thinner soup, add a splash more milk or broth.
- Don’t overcook the broccoli initially, as it will continue to cook slightly in the hot soup.
- If you prefer a completely smooth soup, you can blend a portion of it with an immersion blender before adding the cheese, leaving some florets whole for texture.
- A pinch of cayenne pepper can add a subtle warmth and depth without making it overtly spicy.
Preparation
- Prepare your vegetables: Chop the yellow onion into small pieces and mince the garlic. Break the broccoli into small, bite-sized florets. If using frozen, ensure it’s thawed. Having everything prepped makes the cooking process smooth and quick.
- Measure liquids and dry ingredients: Measure out the milk, broth, flour, and mustard powder. Grate your cheddar cheese if you haven’t already. Freshly grated cheese melts much more smoothly than pre-shredded, which often contains anti-caking agents.
Cooking
- Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. A sweet, mellow aroma will signal a good start to your flavor base. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown, as burnt garlic can taste bitter.
- Make a roux: Sprinkle the flour over the softened onions and garlic. Stir continuously for 1-2 minutes, cooking out the raw flour taste. This mixture will form a thick paste, known as a roux, which is essential for thickening your soup. The aroma will change from raw flour to a slightly nutty, cooked smell.
- Whisk in liquids: Gradually whisk in the milk and broth, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. It will transform into a creamy, pale yellow sauce. Keep the heat at medium-low to prevent scorching.
- Cook broccoli: Add the small broccoli florets and dried mustard powder to the pot. Stir well. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the broccoli is tender. The broccoli should be bright green and easily pierced with a fork, but still have a slight bite. The mustard powder enhances the cheese flavor beautifully.
- Melt cheese and season: Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until it is completely melted and incorporated, creating a smooth, luscious, creamy soup. Do not boil the soup once the cheese is added, as it can cause the cheese to separate or become grainy. Taste and season generously with salt and freshly ground black pepper. Adjust seasoning as needed. The soup should be rich, savory, and wonderfully cheesy, with the vibrant green flecks of broccoli visible.
Serving
Ladle the hot, creamy Speedy Broccoli Cheddar Soup into warm bowls. Garnish with a sprinkle of extra shredded cheddar cheese or a few crunchy croutons. Serve immediately, piping hot. The contrast of the hot soup with the cool, melting cheese is delightful.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave. If it thickens too much, add a splash of milk or broth while reheating. Freezing is not recommended as dairy-based soups can separate upon thawing.
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 22g |
| Carbohydrates | 25g |
| Fat | 25g |
Comfort in Every Creamy Spoonful
This Speedy Broccoli Cheddar Soup is more than just a quick meal; it’s an embrace in a bowl. It perfectly balances wholesome vegetables with indulgent cheese, proving that healthy and delicious can coexist, and effortlessly so. Enjoy the comforting warmth and rich flavors that will make this recipe a quick favorite in your kitchen.
Tags: broccoli cheddar soup, creamy soup, cheesy soup, easy soup, quick dinner, vegetarian soup
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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