As the chill of evening settles in, there’s nothing quite like a steaming bowl of Loaded Broccoli Cheddar Soup to wrap you in warmth and comfort. This delightful dish transforms simple ingredients into a creamy, cheesy masterpiece that’s as satisfying as a cozy hug. Picture vibrant chunks of fresh broccoli mingling with sharp cheddar in a velvety broth that envelops your senses—it’s a true comfort food classic!
I discovered this gem one particularly busy night when I craved something hearty yet quick to prepare. The great thing about this soup is how easily you can personalize it, whether you’re looking to make it vegetarian or mix in other veggies you have on hand. In just a short time, you can have a bowl ready that’s not only delicious but also impressively nutritious. Ready to dive into this cozy recipe? Let’s get cooking!
Why is Loaded Broccoli Cheddar Soup a Must-Try?
Comforting warmth: This soup brings the ultimate cozy feeling, perfect for chilly evenings.
Quick to make: Ready in under 30 minutes, this recipe is ideal for busy weeknights and last-minute gatherings.
Customizable ingredients: Use whatever veggies you have on hand or tailor it to fit your dietary needs.
Cheesy goodness: The rich blend of cheddar and cream creates an indulgent finish that everyone will love.
Crowd-pleaser: Serve it at your next dinner party, and watch as your guests rave about this delightful dish!
Nutrition boost: Packed with vitamins and minerals from the broccoli, it’s a guilt-free indulgence your body will appreciate.
Loaded Broccoli Cheddar Soup Ingredients
For the Soup Base
- Unsalted Butter – Adds richness and is the base for sautéing vegetables; substitute with olive oil for a lighter option.
- Onion – Provides overall flavor depth; use shallots for a milder taste.
- Carrot – Adds natural sweetness and color; can be swapped with parsnips for a unique twist.
- Celery – Contributes to the aromatic base; omit if not available in your pantry.
- Garlic – Enhances flavor and aroma; use garlic powder in a pinch for convenience.
- All-Purpose Flour – Thickens the soup for that creamy texture; can be replaced with cornstarch for a gluten-free option.
- Vegetable or Chicken Broth – Forms the soup’s base, imparting additional flavor; any broth you have works beautifully.
For the Star Ingredient
- Broccoli – The highlight of the dish, providing vibrant color and nutrients; substitute with cauliflower or spinach if preferred.
For the Creamy Finish
- Whole Milk & Heavy Cream – Adds creaminess to the soup; use half-and-half for a lighter version or almond milk for a dairy-free option.
- Cream Cheese – Enhances the soup’s creamy texture; omit or use a dairy-free cream alternative for dietary needs.
- Sharp Cheddar Cheese – Provides distinct flavor and richness essential to the Loaded Broccoli Cheddar Soup; substitute with vegan cheese if desired.
Seasoning & Garnishes
- Smoked Paprika – Delivers a subtle smokiness and warmth; regular paprika can work as a substitute.
- Salt & Black Pepper – Essential for seasoning; adjust to taste for your desired flavor profile.
- Garnishes (Bacon, Green Onions, Sour Cream) – Optional toppings to enhance flavor and presentation; feel free to get creative!
How to Make Loaded Broccoli Cheddar Soup
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Melt Butter: In a large soup pot, melt 4 tablespoons of unsalted butter over medium heat. This will form a rich base for your flavorful soup.
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Sauté Vegetables: Add 1 chopped onion, 1 diced carrot, and 1 cup of chopped celery. Sauté the mixture for about 5 minutes until the vegetables are tender and aromatic.
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Add Garlic: Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant. This step is crucial for developing a deep flavor.
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Make a Roux: Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to form a roux, which thickens the soup.
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Whisk in Broth: Gradually whisk in 4 cups of vegetable or chicken broth, making sure to eliminate any lumps for a smooth soup base.
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Simmer with Broccoli: Add 4 cups of chopped broccoli, 1 teaspoon of smoked paprika, and salt and pepper to taste. Bring the mixture to a gentle simmer for around 15 minutes until the broccoli is tender.
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Add Dairy: Lower the heat and mix in 1 cup whole milk, 1/2 cup heavy cream, and 4 ounces of cream cheese. Stir until everything is creamy and well combined.
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Melt the Cheese: Gradually incorporate 2 cups of shredded sharp cheddar cheese, stirring continuously until melted and creamy, creating that delightful cheesy texture.
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Blend (Optional): For a smoother consistency, you can use an immersion blender to blend the soup to your desired thickness. Leave a few pieces of broccoli for delightful texture.
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Serve and Garnish: Taste and adjust seasonings if needed. Serve hot, garnished with extra cheddar, crumbled bacon, chopped green onions, or a dollop of sour cream for that extra touch of flavor.
Optional: Top with crispy bacon bits for a burst of flavor contrast.
Exact quantities are listed in the recipe card below.
What to Serve with Loaded Broccoli Cheddar Soup?
Cozy up your meal with delightful pairings that complement the creamy warmth of this soup.
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Crusty Bread: A must-have for dipping! The crunchy exterior and soft inside make it perfect for sopping up that cheesy goodness.
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Fresh Side Salad: A crisp mix of greens with a light vinaigrette balances the rich texture of the soup, adding a refreshing pop of flavor.
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Garlic Breadsticks: These warm, buttery sticks are a fun, flavorful sidekick that pairs beautifully with the creamy broth, enhancing your comfort food experience.
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Cheddar Biscuits: Soft, flaky biscuits dotted with sharp cheddar echo the flavor profiles in your soup and offer a delightful bite with every spoonful.
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Sautéed Greens: Lightly sautéed kale or spinach add nutrition and a bit of earthiness, brightening up the meal without overwhelming flavors.
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Sparkling Apple Cider: This bubbly drink pairs refreshingly with the rich soup, cleansing your palate while adding a festive touch.
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Homemade Cookies: For dessert, opt for soft chocolate chip or oatmeal cookies; their sweetness perfectly concludes a comforting meal.
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Herb-Infused Olive Oil: Drizzle a bit over the soup for an aromatic touch. The richness of the oil and herbs enhances the overall flavor experience.
Tips for the Best Loaded Broccoli Cheddar Soup
- Fresh Ingredients: Use fresh broccoli and dairy for the best flavor and creamy texture in your Loaded Broccoli Cheddar Soup. Avoid pre-shredded cheese if possible, as it may not melt as smoothly.
- Adjust Consistency: For a thicker soup, mix more flour or cornstarch with a bit of water before adding it to the broth. This helps achieve your desired creaminess without lumps.
- Season Gradually: Taste as you go; adjust the salt and pepper at different stages for the best depth of flavor. Remember, adding ingredients later can change the overall seasoning balance.
- Make Ahead: This soup can be made a day in advance. Just reheat gently on the stove, but avoid boiling to prevent curdling the cream.
- Cheese Melting Tip: When adding cheddar, incorporate it gradually to ensure it melts evenly, resulting in a smooth, rich finish without clumping.
Make Ahead Options
Preparing your Loaded Broccoli Cheddar Soup in advance is a fantastic way to save time during busy weeknights! You can chop the vegetables and store them in an airtight container in the refrigerator up to 3 days ahead of time. Additionally, you can make the entire soup up to 24 hours in advance; simply let it cool, refrigerate, and reheat gently on the stove, stirring in a little extra milk if needed for creaminess. To maintain quality, avoid freezing the soup with dairy; instead, freeze the base without cheese and add fresh cheese when you reheat. This way, your soup will still taste just as delicious and comforting when you’re ready to enjoy it!
How to Store and Freeze Loaded Broccoli Cheddar Soup
- Fridge: Store leftovers in an airtight container for up to 3 days. When reheating, gently warm on the stove, adding a splash of milk if it thickens.
- Freezer: This soup can be frozen for up to 2 months, but avoid freezing if it contains dairy. Instead, freeze the base, then add cheese when reheating for best results.
- Reheating: Thaw overnight in the fridge, then reheat on the stove over low heat, stirring frequently until warmed through. Adjust the consistency with a little broth or milk if needed.
- Airtight Storage: Ensure your container is completely sealed to prevent freezer burn and maintain the delicious flavor of your Loaded Broccoli Cheddar Soup.
Loaded Broccoli Cheddar Soup Variations
Inviting readers to explore their creativity is the heart of cooking. Let your culinary imagination take center stage with these delightful twists!
- Dairy-Free: Substitute whole milk and heavy cream with almond milk or coconut milk for a creamy, plant-based version.
- Protein-Packed: Add shredded rotisserie chicken or cooked sausage for an extra boost of flavor and heartiness.
- Spicy Kick: Toss in a diced jalapeño or a pinch of cayenne pepper to ignite a fiery flavor that warms the soul.
- Herb-Infused: Stir in fresh thyme or rosemary for an aromatic twist that elevates the comforting essence of the soup.
- Texture Variation: Blend half of the soup for a silky finish while leaving chunks of broccoli for delightful texture.
- Cheese Swap: Replace sharp cheddar with Gouda or Pepper Jack for a different cheese experience that tantalizes the taste buds.
- Veggie Delight: Mix in diced zucchini or peas for a pop of color and an additional layer of nutrition.
- Nutty Flavor: Add a handful of toasted walnuts or pecans as a garnish to bring a delightful crunch to each bowl.
With these variations, you can craft a soup that not only warms your heart but suits every palate and preference!
Loaded Broccoli Cheddar Soup Recipe FAQs
What should I look for when selecting broccoli?
Absolutely! When selecting broccoli for your Loaded Broccoli Cheddar Soup, look for firm, bright green florets without any dark spots or yellowing. The stems should be crisp, and if they appear limp, it’s best to pass. Fresh broccoli will provide the best flavor and nutrients, making your soup even more delightful!
How long can I store leftovers in the fridge?
Very! You can store your Loaded Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing it up to preserve its creamy texture. When you’re ready to enjoy it again, just reheat on the stove and add a splash of milk to bring it back to its original consistency.
Can I freeze the Loaded Broccoli Cheddar Soup?
Yes, you can! However, it’s best to freeze the soup without any dairy contents. To properly freeze, prepare the soup base up to the dairy mixing step, then cool completely and transfer it to an airtight freezer bag or container. It can last in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove, adding the cheese fresh for a beautiful melty finish.
What if my soup is too thick?
No problem! If your Loaded Broccoli Cheddar Soup turns out too thick, simply stir in some warm vegetable or chicken broth a little at a time until you reach your desired consistency. This will help maintain flavor while adjusting the thickness! Remember to heat it gently to avoid curdling the cream.
Is this soup suitable for dietary restrictions?
Absolutely! For a vegetarian version, just ensure you’re using vegetable broth and omit any bacon. If you’re catering to dairy-free dietary needs, replace the milk and cream with almond or coconut milk, and use vegan cream cheese and cheese alternatives. This flexibility makes it a perfect dish for everyone to enjoy, regardless of their dietary preferences.
Creamy Loaded Broccoli Cheddar Soup That'll Warm Your Soul
Ingredients
Equipment
Method
- In a large soup pot, melt 4 tablespoons of unsalted butter over medium heat.
- Add 1 chopped onion, 1 diced carrot, and 1 cup of chopped celery. Sauté for about 5 minutes until tender.
- Stir in 2 minced garlic cloves, cooking for an additional minute until fragrant.
- Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and stir constantly for about 2 minutes to form a roux.
- Gradually whisk in 4 cups of broth, eliminating lumps for a smooth soup base.
- Add 4 cups of chopped broccoli, 1 teaspoon of smoked paprika, and salt and pepper to taste. Simmer for around 15 minutes.
- Lower the heat and mix in 1 cup of whole milk, 1/2 cup of heavy cream, and 4 ounces of cream cheese.
- Gradually incorporate 2 cups of shredded cheddar cheese until melted and creamy.
- For a smoother consistency, use an immersion blender to blend soup, leaving some broccoli pieces for texture.
- Taste and adjust seasoning if needed. Serve hot, garnished with additional cheddar, bacon, chopped green onions, or sour cream.