Name: " Creamy Broccoli Cheddar Soup"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Chicken or Vegetable Stock; 2 tablespoons Gluten-Free Flour (or any flour of your choice); 1 tablespoon Olive Oil (or avocado oil); 1 tablespoon Butter (or Ghee); 1 Medium Sweet Yellow Onion; 1 medium Carrot (diced); 2 ribs Celery (thinly sliced); 1 Clove Garlic (diced, minced or pressed); 8 cups Broccoli (chopped small); 2 cups Milk; 1/4 teaspoon Cayenne Pepper; 2 cups Shredded Cheddar Cheese; To taste Sea Salt; To taste Freshly Ground Black Pepper

This broccoli cheddar soup recipe is designed for busy weeknights. It’s a straightforward method to achieve a rich, cheesy flavor quickly, making it ideal for family meals.

⏱ Time: 30 min

👥 Servings: 6

📊 Level: Easy

🥗 14 ingredients

” Creamy Broccoli Cheddar Soup”

Broccoli cheddar soup: whip up this creamy, comforting classic in under 30 minutes. Loaded with fresh veggies and rich cheese for a perfect meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

2 cups Chicken or Vegetable Stock
2 tablespoons Gluten-Free Flour (or any flour of your choice)
1 tablespoon Olive Oil (or avocado oil)
1 tablespoon Butter (or Ghee)
1 Medium Sweet Yellow Onion
1 medium Carrot (diced)
2 ribs Celery (thinly sliced)
1 Clove Garlic (diced, minced or pressed)
8 cups Broccoli (chopped small)
2 cups Milk
1/4 teaspoon Cayenne Pepper
2 cups Shredded Cheddar Cheese
To taste Sea Salt
To taste Freshly Ground Black Pepper

Method

In a small bowl, whisk flour and cold stock until well combined.
Heat olive oil and butter/ghee in a large skillet over medium-high heat. Sauté onions until translucent, about 5 minutes.
Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk, stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes.
Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot.
Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy!

Notes

– To ensure a smooth base, whisk the gluten-free flour and cold stock thoroughly before adding it to the pot. This prevents lumps, ensuring a velvety broccoli cheddar soup.
– For a richer flavor, consider using aged cheddar cheese. The sharper notes will really pop through the creamy base. Remember, the internal temperature of the soup should reach 165°F (74°C) if you add any pre-cooked meat to it, though this recipe is vegetarian.
– This soup stores beautifully. Refrigerate leftovers in an airtight container for up to 3-4 days. For reheating, gently warm on the stove over low heat, adding a splash of milk or stock if it’s too thick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

To ensure a smooth base, whisk the gluten-free flour and cold stock thoroughly before adding it to the pot. This prevents lumps, ensuring a velvety broccoli cheddar soup.
For a richer flavor, consider using aged cheddar cheese. The sharper notes will really pop through the creamy base. Remember, the internal temperature of the soup should reach 165°F (74°C) if you add any pre-cooked meat to it, though this recipe is vegetarian.
This soup stores beautifully. Refrigerate leftovers in an airtight container for up to 3-4 days. For reheating, gently warm on the stove over low heat, adding a splash of milk or stock if it’s too thick.

This homemade broccoli cheddar soup is a delightful way to enjoy a comforting classic. Experiment with different cheeses or add a pinch of nutmeg for a unique twist. Enjoy your delicious, wholesome meal!

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