Rich Homemade Broccoli Cheddar Soup (with Carrots)

This recipe was partially inspired by this cream of pumpkin soup and this Hungarian creamy garlic soup.

Growing up we mostly ate traditional Slavic dishes like borscht with beets, pelmeni, and pierogi, so discovering the new world of creamy vegetable soups has been a blast for me!

You can make croutons out of this fluffy Turkish bread.

Ingredients

See the recipe card at the end of the post for quantities.

• Broccoli - use fresh broccoli without discolorations. The older the broccoli, the more bitterness it might have. You can add some cauliflower for more flavor!

• Cheddar - use sharp or medium cheddar, depending on how cheesy you want the soup to taste. If you don't want to use cheddar, you can use Gruyere, Fontina, or Monterey Jack. DON'T buy pre-shredded cheese because it won't melt as well due to the anti-caking agent and it might have a weaker flavor.
• Broth - use chicken stock or bone broth and for a vegetarian broccoli soup, use vegetable stock. If you don't have either, you can use water with a bouillon cube!
• Milk/cream - milk will make the soup lighter while heavy cream will make it richer. You can also use half and half or coconut cream for a dairy-free version.
• Flour - I always use gluten-free flour for this soup because my husband has celiac. You, however, can use the regular all-purpose flour instead!
• Onions - you can use yellow or red onions or shallots.
• Garlic - adds to the overall flavor!

Substitutes

Butter - use 4 tablespoon of olive oil for a dairy-free version.

Dairy - you can use plant-based milk or coconut cream instead.

Cheddar - you can use 4 tablespoon of nutritional yeast to make this soup dairy-free and vegan.

Flour - use gluten-free flour for a gluten-free broccoli soup.

Step-by-step instructions

First, you need to peel and julienne or shred the carrots to save time later on. You can also buy carrot matchsticks that are already cut up.

If you don't have a special peeler to julienne the carrots quickly, take the other route and shred them with a fine or medium-sized shredder/grater instead. Set aside until called for.

Then chop the broccoli into small bite-sized florets and cut off the stem. Broccoli stems can be used in other recipes!

Measure about 4 full heaping cups.

Top Tip

Older broccolis can have a bitter flavor. To get rid of bitterness, simply blanch the florets in boiling water for 60 seconds and rinse, then proceed with the recipe!

Preheat a Dutch oven or another heavy-bottomed on the stove over medium heat.

Add butter and melt it stirring occasionally to prevent burning.

Why use a Dutch oven?

You have less risk of burning the food if using a Dutch oven or another heavy-bottomed pot (1cm/0.4in).

Chop the onion finely and add to the pot. Saute over medium heat for about 4-5 minutes stirring occasionally until soft and translucent.

Mince the garlic and add it to the onions. Cook for another 1-2 minutes.

Finally, add the flour and whisk or stir it in to incorporate evenly.

Melted butter with flour is called roux and is often used to thicken soups and sauces.

Once the onions and garlic are evenly coated in flour, add the chicken (or vegetable) stock, broccoli florets, and carrots.

Stir and bring to a boil. Turn the heat down and let the soup simmer for 10 minutes with the lid on.

Stir every 3 minutes to prevent sticking and burning. Add about 1 teaspoon of salt and ½ teaspoon of pepper (adjust to taste).

Then, add the cream, milk, or half and half and stir to incorporate.

Turn the heat off (important) and stir in the cheese a handful at a time.

If you add cheddar at high heat, it might clump or curdle. Turning the heat off ensures a smooth melting and blending.

Once the cheese is incorporated, bring the soup back to a simmer and cook for another minute.

Serve with croutons or homemade crusty bread for dunking!

How to serve

• Top with homemade croutons and shredded cheddar;
• Serve with crusty gluten-free French baguettes for dunking;
• Add a tomato mozzarella salad on the side;
• Serve with chopped roasted chicken and fresh herbs;
• Top with fried bacon;
• Serve in a bread bowl;
• More ideas on what to serve with the soup.

Variations

Spicy broccoli cheddar soup - add ½ teaspoon of cayenne pepper at a time.

Jalapeno broccoli cheddar soup - chop 1-2 jalapeno peppers and saute with the onions, then proceed with the recipe.

Broccoli rice cheddar soup - bowl 1 cup of rice in 2 cups of water for 10-11 minutes, then stir into the soup at the end. You might need to add 1-2 cups more chicken stock or water to make the soup thinner.

Sausage broccoli soup - sautee the sausage together with the onions until no longer pink, then proceed with the recipe.

Expert Tips

• Choose healthy-looking broccoli without discolorations.
• Turn off the heat when incorporating the cheese to prevent it from clumping.
• Use a heavy-bottomed pot or a Dutch oven to prevent burning and sticking.

How to store, freeze, and reheat

You can store this broccoli soup in the refrigerator in an air-tight container for up to 3 days. It might thicken in the fridge, so add some extra stock or water to thin it out again when you reheat.

If you plan on freezing the soup, don't add dairy and cheese until you defrost the soup and are ready to serve. Dairy tends to separate when freezing!

To freeze:

• Don't add dairy;
• Ladle the soup into the freezer bags or air-tight freeze-friendly containers about ⅔ of the way;
• Label the bags/containers with the date and lay flat on the freezer shelf.

The soup will keep in the freezer for up to 3 months. Let it thaw in the fridge and then reheat in a pot on the stove over medium heat, then add the dairy and cheese.