Broccoli and sharp cheddar soup is a comforting and cheesy dish perfect for a quick weeknight soup dinner. You can easily make this creamy, flavorful soup to warm you from the inside out. This recipe is a fantastic addition to your collection of soup dinner recipes.
Key Ingredients & Substitutions
- Broccoli: Fresh florets are best, but frozen chopped broccoli works too.
- Sharp Cheddar Cheese: For the best flavor, grate your own from a block. Other cheeses like Gruyère or Monterey Jack also work.
- Broth: Use vegetable broth for a vegetarian option; chicken broth adds richness.
- Milk: Whole milk or 2% milk creates a creamy texture. Heavy cream makes it extra luxurious.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups broccoli florets (about 1 lb)
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 cups sharp cheddar cheese, grated
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 380-420 calories
- Tools Needed: Large pot or Dutch oven, immersion blender (or regular blender)
Step-by-Step Instructions
1. Sauté Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Broccoli
Pour in the vegetable broth and bring it to a simmer. Add the broccoli florets and cook until tender, about 8-10 minutes. The broccoli should be bright green and easily pierced with a fork.
3. Blend the Soup
Carefully use an immersion blender to purée the soup until it’s mostly smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids.
4. Add Dairy and Seasonings
Stir in the milk, salt, pepper, and smoked paprika (if using). Bring the soup to a gentle simmer, but do not boil. Simmer for about 5 minutes, stirring occasionally, allowing the soup to thicken slightly.
5. Incorporate the Cheese
Remove the pot from the heat. Gradually add the grated sharp cheddar cheese, stirring constantly until it is completely melted and smooth. Taste and adjust seasonings as needed. Your delicious soup dinner is ready!
Variation Ideas
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce.
- Extra Veggies: Include a diced carrot or celery when you sauté the onion.
- Creamier Texture: Increase the amount of milk or substitute some with heavy cream.
- Different Cheese: Experiment with other melty cheeses like Gruyère, Monterey Jack, or even a smoked cheddar.
Storage Instructions
Store leftover broccoli and sharp cheddar soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring frequently, until heated through. You can also microwave individual portions.
Frequently Asked Questions (FAQ)
Q: Can I use frozen broccoli for this soup dinner recipe?
A: Yes, you can use frozen broccoli. Add it directly to the simmering broth; it may cook slightly faster.
Q: Why is my soup grainy?
A: Grainy soup often happens if you add cold cheese to hot soup, causing it to separate. Ensure your soup is off the heat and add cheese gradually, stirring until fully melted.
Q: Can I make this soup dairy-free?
A: You can try using a dairy-free milk alternative and a good quality dairy-free cheddar cheese alternative, but the flavor and texture will be different.
Q: How can I make this soup thicker?
A: For a thicker soup, you can create a roux by whisking 1-2 tablespoons of flour into the melted butter before adding the onion. Alternatively, reduce the amount of broth.
Q: What can I serve with this soup?
A: This soup is fantastic with crusty bread, a simple green salad, or some homemade croutons. It makes a satisfying soup dinner.
Q: Can I freeze this broccoli and sharp cheddar soup?
A: Dairy-based soups can sometimes separate or become grainy when frozen and thawed. While technically possible, it’s best enjoyed fresh or refrigerated. If you do freeze it, thaw slowly in the refrigerator and reheat gently.