Introduction to Loaded Broccoli Cheddar Soup
There’s something truly magical about a warm bowl of Loaded Broccoli Cheddar Soup. It wraps around you like a cozy blanket on a chilly day. As a busy mom, I know time is precious, and this soup is a comforting solution that won’t keep you in the kitchen for hours.
With vibrant broccoli, sharp cheddar, and a creamy texture, it’s a crowd-pleaser that even the pickiest eaters will adore. Plus, it’s easy to whip up after a hectic day. Let’s dive into this delightful recipe that’s perfect for both a quick weeknight dinner or impressing loved ones on the weekend!
Why You’ll Love This Loaded Broccoli Cheddar Soup
This Loaded Broccoli Cheddar Soup is a true lifesaver for busy families. It’s quick to make, allowing you to savor a hot meal in under an hour. The blend of fresh vegetables and sharp cheese makes every spoonful a taste of comfort.
Whether it’s topped with crispy bacon or a dollop of sour cream, this soup brings joy to the table while feeding those you love.
Ingredients for Loaded Broccoli Cheddar Soup
Gathering the right ingredients sets the stage for a delicious pot of Loaded Broccoli Cheddar Soup. Here’s what you’ll need:
- Broccoli florets: Fresh is best! This is the star of the soup, bringing both color and nutrition.
- Carrot: Adds a subtle sweetness and a pop of color to your soup.
- Onion: A flavor foundation that enhances everything; I like using yellow or white onions.
- Garlic: A few cloves lend heartiness and depth to the dish.
- Celery: This veggie gives a delightful crunch and extra flavor.
- Unsalted butter: For sautéing veggies and creating richness in the soup.
- Whole milk and heavy cream: They work together to create the creamy texture that makes this soup comforting.
- Sharp cheddar cheese: The key to that signature cheesy flavor and gooey goodness.
- Cream cheese: This ingredient adds extra creaminess and a hint of tang.
- All-purpose flour: Essential for thickening the soup without lumps.
- Low-sodium vegetable or chicken broth: Holds everything together and adds depth; feel free to choose whichever suits your dietary needs.
- Smoked paprika, black pepper, and kosher salt: Bringing the spices to life, these will elevate your soup’s flavor profile.
- Crumble bacon: Completely optional, but it adds a delightful crunch and savory depth.
- Chopped green onions: Perfect for garnishing and adds a fresh bite.
- Sour cream: A dollop on top not only looks pretty but adds a lovely tang.
Don’t forget, if you’re looking for a lighter twist, swapping out the heavy cream for half-and-half is a fantastic option! You can find exact quantities for all these ingredients at the bottom of this article, and they’re available for printing too.
How to Make Loaded Broccoli Cheddar Soup
Now that you’ve gathered your ingredients, let’s roll up our sleeves and jump into the process of making this delightful Loaded Broccoli Cheddar Soup. Each step is simple and infused with love, ensuring that every spoonful feels like a warm hug.
Step 1: Sauté the Vegetables
Begin by melting the unsalted butter in a large soup pot over medium heat. Once it’s bubbly, add the diced onion, carrot, and celery. Stir in the minced garlic too! Sauté these veggies for about 5 minutes, or until they’re tender and fragrant. This step builds the flavor base for your soup.
Step 2: Add the Flour
Next, sprinkle the all-purpose flour evenly over the sautéed vegetables. I recommend stirring it in for about 2 minutes. This will help eliminate any raw flour taste and thicken the soup later. You’ll create a wonderful roux that compliments the creamy texture.
Step 3: Pour in Broth and Seasonings
Gradually whisk in your vegetable or chicken broth. This keeps things lump-free! As the broth begins to blend in, toss in the chopped broccoli, smoked paprika, salt, and black pepper. Let’s bring this mixture to a gentle simmer. This is where all those beautiful flavors start to unite!
Step 4: Simmer with Broccoli
Cover the pot and let it simmer for about 15 minutes. This will soften the broccoli just enough while keeping its vibrant green color. Occasionally check and give it a gentle stir. You want your broccoli to become fork-tender but not mushy.
Step 5: Stir in Dairy
Once the broccoli is tender, reduce the heat to low. Time to add in the whole milk, heavy cream, and softened cream cheese. Stir until everything is creamy and smooth. The real magic happens here, as your soup transforms into a velvety delight!
Step 6: Incorporate Cheese
Gradually add the shredded sharp cheddar cheese. Stir it in slowly, watching it melt into creamy goodness. This cheese is what gives our Loaded Broccoli Cheddar Soup its signature flavor. Feel free to sneak a taste—you won’t regret it!
Step 7: Blend for Texture
If you prefer a smoother soup, grab an immersion blender and blend it gently. I like to leave some chunks for fun texture. It’s like adding little surprises in each bite! If you don’t have an immersion blender, carefully transfer a portion to a regular blender, then return it to the pot.
Step 8: Season and Serve
Give your soup a taste and adjust the seasoning, adding more salt or pepper as needed. When you’re ready to serve, ladle it into bowls. Don’t forget those lovely garnishes! Top with extra cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream. Your family will be calling you a “soup star”!
Tips for Success
- Chop your broccoli into uniform florets to ensure even cooking.
- For extra flavor, consider adding a pinch of nutmeg alongside the spices.
- If you want a thicker soup, let it simmer a bit longer after adding the cheese.
- Garnish right before serving to keep toppings fresh and vibrant.
- Leftovers store beautifully in the fridge for up to 3 days; just reheat gently.
Equipment Needed
- Large soup pot: A sturdy pot is essential for even cooking; a Dutch oven works great too.
- Wooden spoon: Perfect for stirring everything together without scratching your pot.
- Immersion blender: If you don’t have one, a regular blender will work; just be cautious when blending hot soup.
- Measuring cups and spoons: Handy for accurate ingredient amounts.
Variations on Loaded Broccoli Cheddar Soup
- Broccoli Cheddar and Potato: Toss in diced potatoes for extra heartiness, creating an even more filling dish.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a kick of heat that will warm you up!
- Gluten-Free Option: Substitute all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
- Plant-Based Version: Use almond or oat milk instead of dairy, and swap cheese for a vegan cheese alternative!
- Herb-Infused Delight: Add fresh thyme or parsley for an aromatic touch that elevates every spoonful.
Serving Suggestions for Loaded Broccoli Cheddar Soup
- Crusty Bread: Serve with slices of warm, crusty bread or garlic bread for a delightful dip.
- Salad Side: A fresh garden salad or Caesar salad pairs beautifully and balances the creaminess.
- Wine Pairing: Enjoy with a crisp white wine like Sauvignon Blanc to enhance flavors.
- Presentation: Serve in rustic bowls, garnished lavishly with extra cheese and green onions for a pop of color.
FAQs about Loaded Broccoli Cheddar Soup
Got questions? Don’t worry, I’ve got answers! Here are a few common queries about this wonderful Loaded Broccoli Cheddar Soup:
Can I make this soup ahead of time? Absolutely! This Loaded Broccoli Cheddar Soup can be made a day in advance. Just store it in the fridge, and reheat gently on the stove when you’re ready to enjoy!
How can I make this soup vegetarian? This soup is naturally vegetarian, especially when you use vegetable broth. Just skip the bacon, and you’ll still have a delicious, hearty soup.
What if my family doesn’t like broccoli? No worries! You can swap out the broccoli for other vegetables like spinach, cauliflower, or even mushrooms. Just adjust the cooking times as needed.
Can I freeze Loaded Broccoli Cheddar Soup? It’s best not to freeze this soup due to the dairy; it can change the texture. However, if you must, consider freezing without cheese and add it fresh when you reheat!
How do I thicken the soup if it’s too thin? If you find your soup is a bit watery, sprinkle in a little more flour or cornstarch mixed with cold water while it’s simmering. Stir until thickened to your liking.
Final Thoughts
Making Loaded Broccoli Cheddar Soup feels like crafting a warm hug in a bowl. The comforting aroma fills your kitchen, drawing in family members, as they prepare for a delightful meal. This soup is not just food; it’s a shared experience that brings joy to your table. As each spoonful warms you from the inside out, memories are created, laughter shared, and love expressed. I hope this recipe becomes a staple in your home as it has in mine, a go-to on busy nights or a special family gathering. Enjoy every moment—and every flavor!
Print
Loaded Broccoli Cheddar Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and comforting Loaded Broccoli Cheddar Soup, filled with fresh vegetables and rich dairy ingredients.
Ingredients
- 4 cups broccoli florets, chopped (about 1 large head)
- 1 medium carrot, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded, plus extra for garnishing
- 1/4 cup cream cheese, softened
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 4 strips cooked bacon, crumbled (optional)
- 1/4 cup chopped green onions
- 1/4 cup sour cream
Instructions
- Melt the unsalted butter in a large soup pot over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until vegetables are tender.
- Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook, stirring constantly, for 2 minutes to eliminate any raw flour taste.
- Gradually whisk in the vegetable or chicken broth to avoid lumps. Add the chopped broccoli, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
- Cover the pot and cook for 15 minutes, or until the broccoli is fork-tender.
- Reduce heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until fully incorporated and smooth. Simmer gently for 5 minutes.
- Gradually add shredded sharp cheddar cheese, stirring until completely melted and the soup is creamy.
- For a smoother consistency, use an immersion blender to blend the soup partially, leaving some texture if desired.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls. Garnish with extra cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream as preferred.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- If using fresh broccoli, ensure it is well-washed and chopped into small florets for even cooking.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
