If you're craving something warm and cheesy, broccoli cheddar soup is a classic go-to. Whether you want the traditional creamy version, a lighter twist, or even a vegan alternative, there's a recipe that'll tickle your taste buds. Got a slow cooker? We have you sorted. Plus, there's a hearty quinoa option for those chilly days. Stick around to discover how to whip up these comforting bowls of goodness!
Classic Broccoli Cheddar Soup
Classic Broccoli Cheddar Soup is a comforting and creamy dish that combines the rich flavors of sharp cheddar cheese with the freshness of broccoli. Perfect for chilly days, this soup isn't only satisfying but also easy to make.
With its velvety texture and delicious taste, it can be served as a hearty lunch or a delightful dinner. Pair it with crusty bread for a complete meal that warms the soul.
Ingredients:
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Cooking Instructions:
In a large pot over medium heat, melt the butter and add the diced onion, cooking until softened.
Stir in the minced garlic and cook for an additional minute. Add the broccoli florets and broth, bringing the mixture to a boil.
Reduce the heat to a simmer and cook until the broccoli is tender, about 10 minutes. Remove from heat and use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
Return the pureed soup to the pot, then stir in the heavy cream and shredded cheddar cheese until melted and creamy.
Season with salt, pepper, and nutmeg (if using) to taste.
Extra Tips:
For added depth of flavor, consider sautéing some diced carrots or celery along with the onions.
You can also experiment with different types of cheese, such as Gruyère or Monterey Jack, for a unique twist.
If you prefer a chunkier soup, reserve some cooked broccoli florets to stir back into the soup before serving.
Finally, if the soup is too thick, feel free to thin it out with additional broth or cream to reach your desired consistency. Enjoy!
Lightened-Up Broccoli Cheddar Soup
Lightened-Up Broccoli Cheddar Soup is a delicious and nutritious twist on the classic favorite, perfect for those looking to enjoy a creamy soup without the extra calories. This recipe features fresh broccoli, a blend of sharp cheddar cheese, and a few healthy substitutions to keep it light yet satisfying.
Ideal for a cozy dinner or a warming lunch, this soup is sure to become a staple in your kitchen.
Ingredients:
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the broccoli florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
Using an immersion blender, puree the soup until smooth, then stir in the almond milk, shredded cheddar cheese, salt, pepper, and nutmeg if desired.
Continue to cook on low heat until the cheese is melted and the soup is creamy. Serve hot, garnished with additional cheese or a sprinkle of black pepper.
Extra Tips:
For added flavor, consider roasting the broccoli in the oven before adding it to the soup; this will amplify its natural sweetness.
If you prefer a chunkier texture, reserve some cooked broccoli and stir it back into the soup after blending.
Additionally, feel free to experiment with different types of cheese or add spices like cayenne pepper for a kick.
This soup can be stored in the refrigerator for up to three days, making it a great meal prep option.
Slow-Cooker Broccoli Cheddar Soup
Slow-Cooker Broccoli Cheddar Soup is a comforting and creamy dish that's perfect for chilly days. This recipe allows you to set it and forget it, making it an ideal choice for busy weeknights. The slow cooker tenderizes the broccoli while melding the flavors of cheddar cheese, onions, and garlic, resulting in a rich and delicious soup that your whole family will love.
Ingredients:
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- Optional: croutons for garnish
Instructions:
In your slow cooker, combine the broccoli florets, diced onion, minced garlic, vegetable broth, salt, pepper, and paprika. Drizzle with olive oil and stir to mix.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the broccoli is tender.
About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese, allowing it to melt and create a creamy texture.
Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
Extra Tips:
For added flavor, consider sautéing the onion and garlic in a pan before adding them to the slow cooker. This will improve their sweetness and depth.
If you want to make the soup even heartier, you can add cooked potatoes or cauliflower.
Adjust the thickness of the soup by adding more or less heavy cream, or use a cornstarch slurry if you prefer a thicker consistency.
Finally, feel free to experiment with different types of cheese for a unique twist!
Vegan Broccoli Cheddar Soup
Vegan Broccoli Cheddar Soup is a hearty and creamy dish that brings comfort and nutrition to your table. Packed with fresh broccoli and a deliciously smooth vegan cheese sauce, this soup isn't only delicious but also a great way to sneak in some greens for the whole family.
Perfect for a cozy night in or as a nutritious lunch option, this vegan take on the classic broccoli cheddar soup is sure to satisfy your cravings without any animal products.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 medium carrots, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 cup nutritional yeast
- 1/4 cup cashews (soaked in water for at least 2 hours)
- 1 teaspoon turmeric
- Salt and pepper to taste
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute. Stir in the broccoli florets and diced carrots, cooking for another 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
In a blender, combine the almond milk, nutritional yeast, soaked cashews, and turmeric, and blend until smooth.
Pour this mixture back into the pot, stirring well to combine, and let it simmer for another 5 minutes.
Season with salt and pepper to taste, and serve warm.
Extra Tips:
For added flavor, consider incorporating spices like paprika or cayenne pepper for a bit of heat.
You can also improve the creaminess by blending a portion of the soup and then mixing it back in for a chunkier texture.
Feel free to customize the vegetables by adding in peas, cauliflower, or even some cooked potatoes for an extra hearty soup.
Garnish with fresh herbs or a sprinkle of extra nutritional yeast for a finishing touch!
Broccoli Cheddar Soup With Quinoa
Broccoli Cheddar Soup with Quinoa is a hearty and nutritious twist on the classic recipe, combining the rich flavors of cheddar cheese and tender broccoli with protein-packed quinoa.
This creamy and comforting soup is perfect for chilly days and can be enjoyed as a standalone meal or paired with crusty bread. With its vibrant green color and filling ingredients, it's an excellent way to sneak in some extra vegetables while satisfying your cheese cravings.
Ingredients:
- 1 cup quinoa, rinsed
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup milk (or milk alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for added spice
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed quinoa and vegetable broth, then bring to a boil.
Once boiling, reduce the heat to simmer and add the broccoli florets. Cook for about 15 minutes or until the quinoa is fluffy and the broccoli is tender.
Stir in the milk and shredded cheddar cheese, and allow the soup to heat through, stirring until the cheese is melted.
Season with salt, pepper, and optional red pepper flakes to taste.
Extra Tips:
For a creamier texture, consider blending a portion of the soup using an immersion blender before adding the cheese.
You can also customize the soup by adding other vegetables like carrots or cauliflower.
If you prefer a lighter version, feel free to substitute half of the milk with additional vegetable broth.
Leftovers can be stored in the refrigerator for up to three days and can be easily reheated on the stovetop or in the microwave.
Enjoy your delicious and nutritious Broccoli Cheddar Soup with Quinoa!