Description
Simplify your weeknight dinners with this Easy Broccoli Cheddar Soup , a creamy and comforting dish that’s quick to prepare yet packed with flavor! Made with fresh broccoli, sharp cheddar cheese, and a velvety base of potatoes and cream, this soup is hearty enough to stand alone as a meal or pair perfectly with crusty bread. Whether you’re a busy parent, a working professional, or just looking for a cozy meal, this step-by-step guide—complete with an easy-to-follow video tutorial—will help you whip up this classic favorite in no time. Watch the video, follow along, and get ready to enjoy a bowl of cheesy, veggie-packed goodness that’s sure to satisfy!
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced into small cubes
- 4 cups chicken or vegetable broth
- 4 cups fresh broccoli florets (about 1 large head), chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- Salt and black pepper, to taste
For Serving:
- Crusty bread or crackers
- Extra shredded cheddar cheese (optional)
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and garlic, and sauté for 5-6 minutes until softened.
Add the Base Ingredients:
- Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
Cook the Broccoli:
- Add the broccoli florets to the pot and simmer for an additional 8-10 minutes, or until the broccoli is tender but still vibrant green.
Blend (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, skip this step if you prefer a chunkier soup.
Add Cheese and Cream:
- Reduce the heat to low and stir in 1 ½ cups of shredded cheddar cheese, heavy cream, and Dijon mustard (if using). Stir until the cheese is melted and the soup is smooth and creamy. Season with salt and black pepper to taste.
Serve and Enjoy:
- Ladle the soup into bowls and top with the remaining shredded cheddar cheese. Serve with crusty bread or crackers on the side for a complete meal.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: American
