Rich Cheddar Broccoli

Craving a cozy, cheesy bowl for dinner? Throw together this Broccoli Cheddar Soup in half an hour. It’s creamy, full of veggies, and easy to whip up at home. Tastes just like Panera’s—without the trip.

Reasons You'll Love This Soup

Chilly night? Grab a hot bowl. This one’s filled with tons of broccoli and gooey cheese. Both picky eaters and grown-ups go for it. Got cheese, broccoli, and milk at home? You’re halfway there. It’s simple for weeknights, but folks will think you worked all day.

What To Grab

• Cheese: 2 cups sharp cheddar, freshly grated is best
• Mustard: Use 1 tablespoon Dijon for zing
• Carrot: 1 large, cut into skinny pieces
• Broccoli: 4 cups florets, chopped up
• Broth: 2 cups chicken or veggie
• Milk: 2 cups whole milk for a creamy vibe
• Flour: 1/4 cup plain, all-purpose
• Garlic: 4 fresh cloves, diced
• Black Pepper: Crack it fresh if you can
• Salt: A big spoonful of sea or table salt
• Onion: 1 large yellow one, diced tiny
• Butter: 4 tablespoons, skip the margarine
• Salt/Pepper: Have extra on hand to tweak the taste

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Simple Steps To Make It

Serve up right:

Ladle soup into bowls while super hot. Throw on more cheese for fun. Don’t stress if it thickens as it sits.

Get flavors right:

Give it a taste. More salt? Add a dash. Want some pepper? Sprinkle now. Too thick? Add more hot broth till it’s how you want.

Cheese goes in:

Drop burner to low. Toss in cheese by the handful, stirring each time so it melts nice. Don’t hurry or it’ll get stringy.

Check veggies now:

Stab that broccoli with a fork. Still hard? Let it go another 5 minutes.

Veggie time:

Chuck in carrots and broccoli. Squeeze in mustard. Let everything simmer softly for about 15 minutes, stirring so nothing sticks.

Pour the liquids:

Add milk slowly, stirring so it’s smooth—no need for lumps. Then pour in broth. Keep whisking until you see bubbles.

Make it thick first:

Add garlic, cook one minute. Next, throw in flour and stir for two minutes straight. It’ll look a bit like paste—that’s what you want.

Start with prep:

Chop onion and garlic small. Cut carrot into slivers. Grate the cheese from a block. Slice broccoli into little pieces for even cooking.

Butter and base:

Heat butter in a big pot over medium. Drop in onions, then salt and pepper. Let ‘em cook till soft and kind of see-through, about 5 minutes.

Ultra Creamy Tips

Skip the bagged cheese—grate it yourself so soup turns out creamy, not gritty. Go low with the heat as you stir in cheese, or you’ll get clumps fast. Pick one way to stir and stick with it for a smooth finish. Whole milk makes the creamiest version, so grab that if you can. If it gets crazy thick, a bit of hot milk (never cold) gets things moving again.

Choosing Great Stuff

Your broccoli should be bright and green—skip the yellow bits. Smaller florets are good—they cook fast and blend easily. Tangy cheddar makes every bite cheesier. Pick deep orange carrots over faded ones since they’re tastier. Chopping your own garlic beats the jar. If your onion has some green inside, just cut that out—it’s bitter stuff.

Troubleshooting Made Easy

Sitting runny? Stir a spoon of flour into cold milk, add it in. Looks more like paste? Trick is to splash in hot broth little by little. Cheese not melting? Drop the heat and keep mixing. Still crunchy broccoli? Next round go with small bits. Soup sticking on the bottom? Turn down heat and stir more. Need a punch of flavor? Add a little more salt instead of cheese.

Storing Leftovers Right

Let your soup hang out for about an hour before moving to the fridge. It’ll stay fresh up to four days. Thickens in the fridge—that’s normal! Reheat gently on the stove, stirring as it warms up, and thin it out with a little hot milk. Don’t turn up the heat or the cheese will split. Skip freezing—makes the texture weird.

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Make It Just How You Like

Craving heat? Add a dash of cayenne for kick. Want extra veggies? Cauliflower mixes in great. Going gluten-free? Use cornstarch for thickening instead of flour. Got kids? Pile on more cheese—they’ll dig it. Trying to impress? Sprinkle bacon bits and green onion on top. Want to move quicker? Bagged broccoli florets do the trick.

Frequently Asked Questions

→ Could I use frozen broccoli?

Yep, totally fine! Match it to fresh amounts—about 4 cups. No need to thaw; toss it in frozen. Cooking might be faster than fresh, so check at the 5-minute mark. Small frozen bits work best; break up the bigger chunks if you can. Got steam-bag broccoli? Microwave it halfway beforehand. Frozen’s perfect when fresh isn’t an option, but fresh still delivers the best texture!

→ What pairs well with it?

Can’t skip crusty bread—it’s a dunking dream! Toast it with garlic butter for a quick upgrade or go cheesy with melted cheese on top. Croutons are awesome too—cube old bread, toss in oil and seasonings, and bake. Crackers work if you’re in a pinch. Looking for fresh? A crisp green salad with vinaigrette balances the creaminess. Want hearty? Pour it right over a baked potato!

→ How can I make it wheat-free?

Use cornstarch instead! Mix 3 tablespoons with cold water before adding—no lumps that way. Rice flour works too; sub it one-for-one with wheat flour. Potato starch is another good pick. Stir while it cooks or it might clump! If you’ve got gluten-free blends like Bob’s Red Mill, those work just as well. It may seem runny at first, but give it a little time—it’ll thicken nicely.

→ Best way to store leftovers?

Cool it down first before sealing in a tight-lid container. It’s good in the fridge for 3 days. When reheating, go slow and stir it often to keep it smooth. Too thick when warming? Splash in some milk. Don’t boil, though—it may turn grainy. For microwaving, use 50% power and stir every minute. Freezing works, but expect changes in texture when thawed.

→ How do I boost the flavor more?

Try these ideas: A small pinch of nutmeg—it’s subtle but works! For a hint of heat, use a dash of hot sauce or cayenne. Smoked paprika throws in some depth. Sharp cheddar instead of mild gives it a flavor kick. A spoon of Dijon mustard can surprise you. Fresh garlic over powder makes it pop, and a splash of white wine with the onions adds a twist! Don’t overdo extras, though—small additions go a long way.

Conclusion

Can’t get enough? Try a cheesy broccoli rice bake next time, or go for a broccoli cheese omelet. Same flavors, new twists!