Loaded Broccoli Cheddar Soup is a quintessential comfort food that warms the soul and satisfies the senses. This creamy and flavorful soup is packed with fresh vegetables and rich dairy ingredients that create a hearty meal perfect for any occasion. Indulging in this delightful soup transports me to cozy kitchens where the aroma of sautéed onions and garlic fills the air. Whether it’s a chilly winter day or a casual gathering, this soup is sure to impress.
Why You’ll Love This Loaded Broccoli Cheddar Soup
There are countless reasons to adore this Loaded Broccoli Cheddar Soup. First, it’s an incredibly easy broccoli cheese soup recipe that requires minimal prep time, making it perfect for busy weeknights. Second, it’s a fantastic way to sneak in vegetables, making it a healthy broccoli cheddar soup option. Third, the creamy texture and rich flavor will satisfy even the pickiest eaters. With variations like broccoli cheddar soup with bacon or broccoli cheddar soup with chicken, there’s something for everyone. Plus, this soup can be made in a slow cooker for added convenience! The American cuisine style and vegetarian-friendly ingredients add to its charm.
Ingredients for Loaded Broccoli Cheddar Soup
Gather these items:
- 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
How to Make Loaded Broccoli Cheddar Soup Step-by-Step
- Step 1: 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.
- Step 2: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook, stirring constantly, for 2 minutes to eliminate any raw flour taste.
- Step 3: 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.
- Step 4: Cover the pot and cook for 15 minutes, or until the broccoli is fork-tender.
- Step 5: 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.
- Step 6: Gradually add shredded sharp cheddar cheese, stirring until completely melted and the soup is creamy.
- Step 7: For a smoother consistency, use an immersion blender to blend the soup partially, leaving some texture if desired.
- Step 8: 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.
Pro Tips for the Best Loaded Broccoli Cheddar Soup
Keep these in mind:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months. Reheat gently on the stove.
- For an extra creamy texture, add more cream cheese or use a mix of cheeses.
- Garnish generously with broccoli cheddar soup with cream or broccoli cheese soup with heavy cream for a decadent finish.
Best Ways to Serve Loaded Broccoli Cheddar Soup
Enjoy this delicious soup with:
- Freshly baked garlic bread for dipping.
- Crusty bread bowls for a fun twist.
- Pair with a salad for a complete meal, making it a broccoli cheese soup for cold weather option.
How to Store and Reheat Loaded Broccoli Cheddar Soup
To store your soup, use an airtight container and keep it in the refrigerator for up to 3 days. It can also be frozen for two months for later enjoyment. Reheat gently on the stove, stirring frequently to maintain creaminess. This makes it an ideal meal prep option!
Frequently Asked Questions About Loaded Broccoli Cheddar Soup
What’s the secret to perfect Loaded Broccoli Cheddar Soup?
The secret lies in using fresh ingredients and taking time to sauté the vegetables properly. This enhances the flavors, making your broccoli cheddar soup recipe truly delightful.
Can I make Loaded Broccoli Cheddar Soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator. Just reheat before serving, which makes it a fantastic choice for gatherings or busy weeknights.
How do I avoid common mistakes with Loaded Broccoli Cheddar Soup?
Avoid overcooking the broccoli to keep some texture. Also, ensure the cheese is added gradually to prevent clumping for a smooth creamy broccoli cheese soup.
Variations of Loaded Broccoli Cheddar Soup You Can Try
Mix it up with these ideas:
- For a vegan version, try a vegan broccoli cheddar soup recipe using cashew cream and nutritional yeast.
- Make it gluten-free by swapping out the all-purpose flour for cornstarch or a gluten-free flour blend.
- Add shredded chicken for a hearty boost, transforming it into a broccoli cheddar soup with chicken.
- Incorporate other vegetables like spinach or kale for added nutrition.
For more delicious recipes, check out our Pumpkin Pecan Cobbler or try our Cheesy Garlic Zucchini Steaks. If you’re looking for a sweet treat, don’t miss our Irresistible Peach Upside Down Mini Cakes.
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Loaded Broccoli Cheddar Soup: 7 Comforting Secrets
- 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg