There’s nothing quite like a warm, creamy bowl of Broccoli Cheddar Soup to satisfy your hunger and comfort your soul. This 30-minute recipe delivers rich flavors, tender vegetables, and a cheesy kick in no time. Whether it’s a weeknight dinner or a quick lunch, this soup is a winner. Let’s dive into how you can whip up this delicious dish for eight servings.
1. 30-Minute Broccoli Cheddar Soup Recipe
Ingredients
- 1 tablespoon butter
- ½ onion, chopped
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 ½ cups shredded sharp Cheddar cheese
- Salt and ground black pepper to taste
Instructions
Sauté the Aromatics
In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until it softens, about 3-4 minutes.
Create the Roux
In the same pot, add the melted butter and stir in the flour. Cook the mixture for 1-2 minutes, stirring constantly to remove the raw flour taste.
Add the Liquids
Gradually whisk in the milk and chicken stock, ensuring no lumps remain. Bring the mixture to a gentle simmer and let it thicken slightly.
Cook the Vegetables
Toss in the chopped broccoli, carrots, and celery. Simmer the soup for about 10-12 minutes, or until the vegetables are tender but not mushy.
Incorporate the Cheese
Lower the heat and slowly stir in the shredded sharp Cheddar cheese. Stir until the cheese melts completely and the soup becomes creamy. Season with salt and ground black pepper to taste.
Serve and Enjoy
Ladle the soup into bowls and serve immediately.
2. Tips to Perfect Broccoli Cheddar Soup
Use Fresh Ingredients
Fresh broccoli, carrots, and celery make a big difference in flavor and texture. Avoid frozen vegetables for this recipe to keep the soup vibrant and crisp.
Shred Your Own Cheese
Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Grating cheese from a block ensures a creamy texture.
Don’t Overcook the Vegetables
Simmer until just tender to maintain a bit of texture in the broccoli and carrots. Overcooking can make the vegetables mushy and dull the flavors.
Adjust the Consistency
If you prefer a thicker soup, add an extra tablespoon of flour to the roux or simmer it longer. For a thinner soup, stir in a bit more chicken stock or milk.
3. What to Eat with Broccoli Cheddar Soup
Crusty Bread
A warm, crusty baguette or sourdough bread is perfect for dipping into the creamy soup.
Salads
Pair it with a light salad, such as a Caesar or mixed greens, for a well-rounded meal.
Sandwiches
Grilled cheese sandwiches are the ultimate partner for Broccoli Cheddar Soup. Try variations with ham, turkey, or even apple slices for a twist.
Crackers or Breadsticks
For a simple side, serve some buttery crackers or crunchy breadsticks.
4. How to Store & Reheat Leftovers
Storing: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: This soup can be frozen, but keep in mind that the cheese and milk may separate slightly when reheated. Freeze in individual portions for easy reheating.
Reheating: Reheat the soup gently on the stovetop over low heat. Stir frequently to prevent the cheese from separating. If the soup thickens too much, add a splash of milk or chicken stock to restore its creamy consistency.
This 30-minute broccoli cheddar soup recipe is a comforting treat that’s easy to make and hard to resist. With the right sides, proper storage, and a few tips for success, you’ll have a go-to recipe that’s perfect for any occasion. Give it a try and watch it become a family favorite!
