This Creamy Broccoli Cheddar Soup is indulgent, cheesy, and filled with soft broccoli and carrots! Pureed cauliflower forms a smooth base without any flour, while tangy cheddar and a touch of cream cheese deliver that comforting taste of home-style cooking.
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There’s nothing quite like a hot bowl of Broccoli Cheddar Soup on a cold day! It’s creamy, cheesy, comforting, and one of those soups that the entire family enjoys. This healthier take on broccoli cheese soup maintains all that beloved creamy flavor, but I’ve made it a bit lighter by using pureed cauliflower instead of a flour-based roux. The cauliflower almost vanishes when blended, providing the soup with a remarkably smooth, creamy texture while adding even more vegetables!
Next, we incorporate lots of fresh broccoli, shredded carrots, sharp cheddar cheese, and just a hint of cream cheese for extra richness. Everything comes together in a single pot for the perfect cozy soup! If you’re looking for more comforting soup recipes, you’ll also enjoy my chicken and wild rice soup, healthy turkey chili, and minestrone soup for easy meals during the colder months.
Why I Adore This Soup!
- Luxuriously creamy – pureed cauliflower, half-and-half, cream cheese, and cheddar combine to create an extraordinarily creamy soup without a roux.
- No flour required – cauliflower naturally thickens the soup, making this a simple broccoli cheddar soup without any flour.
- Loaded with vegetables – you’re enjoying broccoli, cauliflower, carrots, onion, and garlic all in one delightful bowl.
- Highly customizable – use vegetable broth for vegetarian-friendly soup, swap in whole milk for a lighter version, or opt for heavy cream for a richer soup.
- Perfect for leftovers – the flavors remain just as tasty the following day, making this a fantastic meal prep option.
Essential Ingredients
- butter – used to sauté the onion and garlic, enhancing the base’s flavor.
- onion + garlic – a small onion and fresh garlic provide a savory base for this soup.
- cauliflower – my secret ingredient! Two cups of cauliflower florets are simmered until soft and blended into the broth, contributing to the soup’s thick, creamy consistency without flour. Potatoes could also be used!
- chicken broth – I prefer lower-sodium chicken broth for better control over salt content. Vegetable broth works wonderfully as well.
- half-and-half – adds creaminess without being too heavy. You can substitute heavy cream for an even richer broccoli cheddar soup.
- dry mustard – just a touch enhances the cheddar flavor without infusing a mustard taste.
- nutmeg – a small pinch adds warmth and complements creamy cheese sauces beautifully.
- broccoli – the star ingredient! You’ll require about 6 cups of fresh broccoli florets. Cut them into small, bite-sized pieces for a broccoli piece in every spoonful.
- carrots – shredded carrots provide a hint of sweetness, vibrant color, and even more veggies.
- cream cheese – only 2 tablespoons are necessary, but it enriches the soup and adds a subtly richer flavor.
- cheddar cheese – for optimal flavor, I recommend using sharp cheddar and grating it fresh from a block. Freshly grated cheese melts much more smoothly than pre-packaged shredded cheese.
- salt + black pepper – for seasoning and to enhance the overall flavors.
Find the complete ingredient list with measurements in the recipe card below.
Steps to Create Broccoli Cheddar Soup
Making homemade broccoli cheddar soup is simpler than you may think, and everything is prepared in just one pot!
- Sauté the onion and garlic. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Cook the cauliflower. Incorporate the cauliflower florets, chicken broth, half and half, dry mustard, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until the cauliflower is tender.
- Blend until smooth. Take the pot off the heat and use an immersion blender to puree the cauliflower mixture until completely smooth and creamy. If you lack an immersion blender, carefully transfer the soup to a countertop high-powered blender and blend in batches. Return the blended soup to the pot.
- Add broccoli and carrots. Place the pot back on medium-low heat and stir in the broccoli florets and shredded carrots. Allow to simmer gently for another 10 to 15 minutes, stirring occasionally, until the broccoli is tender.
- Incorporate cheese. Reduce heat to low and mix in the cream cheese until fully melted and smooth. Gradually add the freshly shredded cheddar cheese, stirring between each handful until melted. Turn off the heat once all the cheese is blended in. Avoid boiling the soup after adding cheese to prevent it from becoming grainy or separating.
- Serve and savor! Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is thicker than desired, stir in a splash of chicken broth until you achieve your preferred consistency. Ladle into bowls, sprinkle with extra cheddar cheese, and enjoy!
Tips for Exceptional Broccoli Cheddar Soup
- Shred your own cheese. This truly makes a difference! Pre-shredded cheese has anti-caking agents that can hinder it from melting smoothly. A block of freshly grated sharp cheddar will give your soup the creaminess you want.
- Ensure the cauliflower is very tender. The softer it becomes, the smoother your soup base will be once blended.
- Blend prior to adding broccoli. We want the cauliflower completely smooth while keeping those lovely bits of broccoli and carrot intact.
- Avoid boiling the cheese. When adding cheddar and cream cheese, keep the heat low. High temperatures can cause dairy and cheese to separate, resulting in a grainy texture for your soup.
- Chop your broccoli into small pieces. Smaller, bite-sized florets cook evenly and make the soup easier to enjoy.
- Modify the thickness. Broccoli cheddar soup will gradually thicken as it sits. If yours becomes overly thick, just stir in a little more broth when serving or reheating.
What Makes This Broccoli Cheddar Soup Healthier?
Standard broccoli cheddar soup is often made with a roux of flour and butter, accompanied by a considerable amount of cream and cheese. In this version, I utilize pureed cauliflower to thicken the soup naturally, introducing another vegetable and creating a creamy texture without flour.
Additionally, I incorporate only one cup of half-and-half and 2 tablespoons of cream cheese alongside plenty of broccoli and cauliflower. It remains broccoli cheddar soup, ensuring you still experience that cheesy comfort-food essence, just with a vegetable-rich twist!
Common Inquiries
This broccoli cheddar soup is thickened using cauliflower rather than flour. The cauliflower cooks until very soft and is then blended with the broth and half-and-half to create a naturally thick and creamy base.
Not really! Cauliflower has a very mild flavor and, once blended with the broth, cheddar, broccoli, and seasonings, it becomes an indistinguishable part of the soup. It’s primarily there to provide body and creaminess.
Absolutely! Frozen broccoli works perfectly in this soup and can be added directly to the pot. Since frozen broccoli is partially softened, reduce the simmering time slightly.
Cheese soups can separate if cooked over excessively high heat. Lower the heat to low before adding the cream cheese and cheddar, incorporate the shredded cheese gradually, and avoid letting the soup boil once the cheese is added.
Yes, you can freeze broccoli cheddar soup, but dairy-containing soups may separate slightly once thawed. For optimal texture, refrigerate and consume within 3 to 4 days. If freezing, thaw in the fridge overnight and reheat slowly over low heat while frequently stirring.
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I hope you all savor this Creamy Broccoli Cheddar Soup, and if you love it as much as we do, please drop me a ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delightful recreations!
- Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
Incorporate the cauliflower florets, chicken broth, half and half, dry mustard, nutmeg, salt and pepper. Bring everything to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 15 to 20 minutes, until the cauliflower is tender.
- Using an immersion blender (or transfer to a high-powered blender), puree the mixture until smooth and creamy.
Stir in the broccoli florets and grated carrots. Let the soup simmer for 10 to 15 minutes until the broccoli is tender.
Lower the heat. Blend in the cream cheese until smooth, then gradually incorporate the shredded cheddar cheese a handful at a time, stirring in between until completely melted. Turn off the heat once the cheese is fully integrated.
Sample and adjust the seasonings as needed, then ladle into bowls and serve warm.
To Freeze: This soup can be frozen for up to 2 months, but remember that dairy soups might experience a slight texture change once thawed.
Serving: 1/6th of recipe | Calories: 320kcal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 14g | Sodium: 780mg | Fiber: 4g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
**Broccoli and Cheddar Cheese Soup with a Creamy Consistency: A Comforting Classic**
Broccoli and cheddar cheese soup is a cherished dish that melds the earthy essence of broccoli with the rich and zesty flavor of cheddar cheese, resulting in a warm and fulfilling meal. Renowned for its creamy consistency, this soup is a favorite during the cooler seasons, offering warmth and satisfaction in each spoonful.
**Ingredients and Preparation**
To craft a classic broccoli and cheddar cheese soup with a creamy texture, gather the following components:
– Fresh broccoli florets
– Sharp cheddar cheese, shredded
– Onion, finely diced
– Garlic, minced
– Butter
– All-purpose flour
– Chicken or vegetable broth
– Milk or cream
– Salt and pepper to taste
– Optional: carrots, celery, or nutmeg for enhanced flavor
**Step-by-Step Cooking Process**
1. **Sauté the Aromatics**: Begin by melting butter in a large pot over medium heat. Include the chopped onion and minced garlic, cooking until the onion becomes translucent and aromatic.
2. **Create the Roux**: Sprinkle the flour over the sautéed onion and garlic, stirring continually to form a roux. This mix will aid in thickening the soup and contribute to its creamy texture.
3. **Add the Broth**: Gradually whisk in the chicken or vegetable broth, making sure there are no lumps. Allow the mixture to come to a gentle simmer.
4. **Cook the Broccoli**: Introduce the broccoli florets to the pot. If desired, add sliced carrots or celery for added flavor and nutrition. Cook the vegetables until they reach tenderness.
5. **Blend for Creaminess**: For a velvety texture, utilize an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in portions to a countertop blender, then return it to the pot.
6. **Incorporate Dairy**: Mix in the milk or cream, adjusting the quantity based on your preference for creaminess. Warm the soup gently, avoiding a boil.
7. **Melt the Cheese**: Gradually add the shredded cheddar cheese, stirring continuously until it completely melts and integrates into the soup. The cheese will elevate the soup’s creamy texture and enhance its flavor profile.
8. **Season to Taste**: Add salt, pepper, and a hint of nutmeg if desired. Adjust seasoning according to your personal taste.
**Serving Suggestions**
Serve broccoli and cheddar cheese soup hot, garnished with an extra sprinkle of cheese or some croutons for additional texture. Pair it with a slice of crusty bread or a fresh green salad for a complete meal. This soup can also be stored in the refrigerator for a few days, making it a convenient option for meal preparation.
**Nutritional Benefits**
This soup not only provides comfort but also offers nutritional advantages. Broccoli is abundant in vitamins C and K, fiber, and antioxidants, while cheddar cheese provides calcium and protein. By utilizing milk or cream, you incorporate additional calcium and vitamin D into the dish.
**Conclusion**
Broccoli and cheddar cheese soup with a creamy texture is a timeless classic that seamlessly merges simplicity with indulgence. Its rich flavors and smooth consistency make it a go-to choice for anyone in search of a comforting and nutritious meal. Whether served as an appetizer or main dish, this soup is guaranteed to delight the taste buds and warm the heart.
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