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Broccoli Cheddar Soup is a cozy bowl of comfort perfect for chilly days. This creamy, cheesy delight combines broccoli florets, cheddar cheese, and a touch of heavy cream to create a rich, satisfying meal. Simple ingredients, easy steps, and a whole lot of flavor make this soup a must-try. Dive into this recipe and warm up your kitchen with a pot of homemade goodness.
Broccoli Cheddar Soup Recipe
Ingredients:
- 4 cups broccoli florets
- 2 cups cheddar cheese, shredded
- 1 cup heavy cream
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- to taste salt and pepper
Instructions:
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
- Use a blender to puree the soup until smooth. Return to pot.
- Stir in heavy cream and shredded cheddar cheese. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste.
- Serve hot and enjoy!
What You Will Need
Read more: Instant Pot Broccoli Cheddar Soup Recipe
What you will need to make broccoli cheddar soup
- Broccoli florets: Provide the base flavor and texture, making the soup hearty and nutritious.
- Cheddar cheese: Adds a rich, creamy texture and sharp flavor that complements the broccoli.
- Heavy cream: Creates a velvety, smooth consistency, enhancing the soup's richness.
- Chicken broth: Infuses the soup with a savory depth, balancing the creaminess.
- Onion: Adds sweetness and complexity, forming a flavorful foundation.
- Garlic: Enhances the overall taste with its aromatic, slightly spicy notes.
- Butter: Provides a rich, buttery base, helping to sauté the onions and garlic.
Essential Tools and Instruments
What tools/instruments will be needed to make Broccoli Cheddar Soup Recipe
- Large pot: Essential for cooking the broccoli, onions, and garlic together, ensuring even heat distribution and proper simmering.
- Blender: Needed to puree the soup until smooth, giving it a creamy texture.
- Cheese grater: Used to shred the cheddar cheese, which melts more evenly and quickly in the soup.
- Measuring cups: Important for accurately measuring the heavy cream and chicken broth, ensuring the right consistency.
- Wooden spoon: Ideal for stirring the soup and cheese, preventing scratching on the pot's surface.
Broccoli Cheddar Soup Recipe
Ingredients:
Main Ingredients
- 4 cups Broccoli florets
- 2 cups Cheddar cheese, shredded
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Butter
- to taste Salt and pepper
Instructions:
- 1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- 2. Add minced garlic and cook for another minute.
- 3. Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
- 4. Use a blender to puree the soup until smooth. Return to pot.
- 5. Stir in heavy cream and shredded cheddar cheese. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste.
- 6. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare soup as directed, but don't add cheese.
- Let cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat on the stove, then add cheese.
Freezing Instructions
- Prepare soup as directed, excluding cheese.
- Cool soup completely.
- Pour into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove, then stir in cheese.
Did you know that adding a pinch of nutmeg to Broccoli Cheddar Soup enhances the cheese flavor and adds a subtle warmth to the dish?
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