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.
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.
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
Instructions
- 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.
– 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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