Broccoli Cheddar Bliss Soup

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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This Broccoli Cheddar Bliss Soup is comfort in a bowl — creamy, cheesy, and packed with hearty veggies. Perfect for those chilly days when you want something warm and satisfying without spending hours in the kitchen.

Ingredients for Broccoli Cheddar Bliss Soup

Butter and olive oil form the flavorful base for sautéing the aromatics. The combination ensures a buttery taste without burning. Onion and garlic add depth and a fragrant aroma, setting the stage for the flavors. Broccoli florets are the star, offering a hearty texture and a pop of green. Carrots bring a subtle sweetness and an extra layer of nutrition.

Chicken broth acts as the savory liquid backbone, while whole milk and heavy cream contribute to the soup’s richness. Sharp cheddar cheese is the hero, melting into creamy goodness, and Parmesan cheese gives a nice salty finish. All-purpose flour helps thicken the soup, while a pinch of nutmeg adds warmth and a hint of spice.

Tips & Tricks

  • If you prefer a thicker soup, use a bit more flour or reduce the broth slightly.
  • For a smoother consistency, blend the soup longer. For a chunkier texture, blend just a little.
  • Freshly grated cheese melts better and provides superior flavor compared to pre-shredded varieties.

Serving Suggestions

This soup pairs wonderfully with a crusty baguette or a slice of sourdough bread for dipping. A simple side salad with a light vinaigrette is a great way to add a fresh contrast to the creamy soup.

Frequently Asked Questions

Can I make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth.
How long does this soup keep in the fridge?
Store it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Due to the dairy content, freezing may affect the texture. If you plan to freeze, consider adding the cream and cheeses after reheating.

Broccoli Cheddar Bliss Soup Recipe Walkthrough

Start by heating a large pot over medium heat, adding a tablespoon of olive oil and butter. Once the butter melts, toss in the diced onion and garlic. Let them cook until they’re translucent and fragrant, which usually takes about 3 to 4 minutes.

Next, add the sliced carrots and broccoli florets into the pot. Stir them around, allowing them to soften just a bit — this should take about 5 minutes. Sprinkle in the flour and stir continuously for a couple of minutes to cook out the raw flour taste.

Slowly whisk in the chicken broth and milk. It's important to do this gradually to avoid lumps. Once the liquids are in, bring the mixture to a gentle simmer. Lower the heat and let it cook for around 10 minutes until the vegetables are tender.

Stir in the shredded cheddar cheese, allowing it to melt completely. Add a dash of salt, pepper, and a pinch of nutmeg to enhance the flavors. For a creamy but slightly chunky texture, blend the soup with an immersion blender.

Finally, incorporate the heavy cream and grated Parmesan cheese, stirring until heated through. Your Broccoli Cheddar Bliss Soup is ready to serve, warm and inviting!

Why You'll Love This Recipe

  • Quick and easy to prepare, ready in just about 30 minutes.
  • Rich, creamy texture with a delightful blend of cheddar and Parmesan.
  • A great way to sneak in vegetables for picky eaters.
  • Perfect for meal prep — reheats beautifully for lunch or dinner.

Ingredients

2 tbsp unsalted butter
1 medium onion, diced
2 cloves garlic, minced
4 cups broccoli florets
2 medium carrots, sliced
3 cups chicken broth
2 cups whole milk
8 oz sharp cheddar cheese, shredded
1/4 cup all-purpose flour
Salt and pepper to taste
Pinch of nutmeg
1 tbsp olive oil
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated

Step-by-step Instructions

1. In a large pot, heat olive oil and butter over medium heat. Add diced onion and minced garlic, sauté until translucent.
2. Stir in the sliced carrots and broccoli florets; cook for 5 minutes until they begin to soften.
3. Sprinkle in flour, stirring constantly for 2 minutes to remove the raw flour taste.
4. Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring to a gentle simmer.
5. Reduce heat and cook for about 10 minutes until vegetables are tender.
6. Add shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
7. Blend the soup using an immersion blender until smooth but still slightly chunky for texture.
8. Stir in heavy cream and grated Parmesan cheese, heating through.
9. Serve warm, garnished with additional cheese or fresh herbs if desired.

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