Creamy Broccoli and Cheddar Soup with Crusty Bread Recipe

Growing up, there was always something magical about a warm bowl of creamy broccoli and cheddar soup. It’s a recipe that has been passed down through generations in my family, and it’s one of those comforting dishes that instantly transports me back to cozy Sunday evenings by the fireplace. 

This delightful recipe combines the timeless flavors of broccoli and cheddar in a velvety, creamy soup, perfectly paired with crusty bread. Whether you have fond memories of this soup or you’re about to create some, this recipe is bound to become a cherished part of your culinary repertoire.

Why I Like the Recipe and Why You Will Want to Try It: A Bowl of Pure Comfort

I absolutely adore this recipe for its simplicity and heartwarming flavors. The tender broccoli, the sharpness of cheddar, and the creamy texture all come together in perfect harmony. But what truly makes this dish special is the feeling it evokes. 

It’s like a warm hug in a bowl, making it ideal for those chilly evenings when you crave a bit of nostalgia. Not to mention, it’s a breeze to make, taking just about 45 minutes from start to finish. If you haven’t tried it yet, I wholeheartedly recommend giving it a shot. You won’t be disappointed!

Key Ingredients You’ll Need: Building the Creamy Dream

To make this creamy broccoli and cheddar soup, you’ll need:

• 1 pound of fresh broccoli, cut into florets: Freshness is key here. The vibrant green broccoli adds a lovely earthy flavor to the soup.
• 1 small onion, finely chopped: The onion provides a subtle sweetness and depth of flavor.
• 2 cloves of garlic, minced: Garlic adds a delicious aromatic quality to the dish.
• 4 cups vegetable broth: Use a good-quality vegetable broth for a rich base.
• 1 cup whole milk: Whole milk contributes to the creamy, indulgent texture.
• 2 cups shredded cheddar cheese: Sharp cheddar cheese gives the soup its signature bold flavor.
• 2 tablespoons butter: Butter adds a touch of richness to the roux and enhances the overall creaminess.
• 2 tablespoons all-purpose flour: Flour helps create the roux, which thickens the soup.
• Salt and pepper to taste: Seasoning is essential to bring out the flavors of the ingredients.
• Crusty bread for serving: A must-have for that perfect soup-and-bread pairing.

Instructions: Crafting Your Creamy Masterpiece

Now, let’s get cooking:

Preparation:

• Wash and chop the broccoli into small florets.
• Finely chop the onion and mince the garlic.
• Shred the cheddar cheese.
• Preheat your oven to 350°F (175°C) to warm the crusty bread later.

Sauté the Aromatics:

• In a large pot, melt the butter over medium heat.
• Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 3 minutes.

Create the Roux:

• Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2 minutes to create a roux, a thickening agent for the soup.

Add Broccoli and Broth:

• Pour in the vegetable broth and add the broccoli florets. Season with a pinch of salt and pepper.
• Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the broccoli is tender.

Blend the Soup:

• Carefully transfer the soup to a blender in batches, or use an immersion blender to puree until smooth. Be cautious when blending hot liquids.
• Return the soup to the pot over low heat.

Incorporate Cheese and Milk:

• Stir in the shredded cheddar cheese and whole milk, continuously stirring until the cheese is melted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.

Warm the Crusty Bread:

• While the soup simmers, warm the crusty bread in the preheated oven for 5-7 minutes, or until it’s toasty and golden.

Serve:

• Ladle the hot, creamy broccoli and cheddar soup into bowls.
• Serve with warm, crusty bread on the side.

There you have it—a bowl of pure comfort that’s both easy to make and deeply satisfying. Enjoy!

Creamy Broccoli and Cheddar Soup with Crusty Bread

This delightful recipe combines the comforting flavors of broccoli and cheddar in a velvety, creamy soup, perfectly paired with crusty bread. Ideal for a cozy dinner, this dish can be prepared in about 45 minutes and serves 4. Get ready to savor the rich, cheesy goodness!

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 370 kcal

Equipment

• Large pot
• Wooden spoon
• Blender or immersion blender
• Ladle
• Soup bowls
• Baking sheet

Ingredients

  

• 1 pound fresh broccoli cut into florets
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Crusty bread for serving

Instructions

 

Preparation:

• Wash and chop the broccoli into small florets.
• Finely chop the onion and mince the garlic.
• Shred the cheddar cheese.
• Preheat your oven to 350°F (175°C) to warm the crusty bread later.

Sauté the Aromatics:

• In a large pot, melt the butter over medium heat.
• Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 3 minutes.

Create the Roux:

• Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2 minutes to create a roux, a thickening agent for the soup.

Add Broccoli and Broth:

• Pour in the vegetable broth and add the broccoli florets. Season with a pinch of salt and pepper.
• Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the broccoli is tender.

Blend the Soup:

• Carefully transfer the soup to a blender in batches, or use an immersion blender to puree until smooth. Be cautious when blending hot liquids.
• Return the soup to the pot over low heat.

Incorporate Cheese and Milk:

• Stir in the shredded cheddar cheese and whole milk, continuously stirring until the cheese is melted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.

Warm the Crusty Bread:

• While the soup simmers, warm the crusty bread in the preheated oven for 5-7 minutes, or until it’s toasty and golden.

Serve:

• Ladle the hot, creamy broccoli and cheddar soup into bowls.
• Serve with warm, crusty bread on the side.

Notes

Tips:

• Customize the soup by adding crispy bacon bits, croutons, or a dollop of sour cream as garnishes.
• For an extra kick, sprinkle some red pepper flakes on top.
• To make it vegetarian-friendly, use vegetable broth instead of chicken broth.

 

Nutrition (per serving):

• Calories: 370 kcal
• Fat: 24g
• Carbohydrates: 23g
• Protein: 16g
• Fiber: 5g

Keyword broccoli, cheddar soup

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