Can I make broccoli cheddar soup ahead of time?

Yes, you can make this soup ahead of time. Once prepared, allow it to cool and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it on the stove over low heat, stirring occasionally to maintain the creamy texture.

Can I freeze broccoli cheddar soup?

While this soup can be frozen, it's important to note that the texture may change slightly upon reheating. To freeze, let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

What type of cheddar cheese is best for broccoli cheddar soup?

For the richest flavor, sharp cheddar is the best choice. It adds a tangy, bold flavor that complements the creaminess of the soup. However, you can use mild cheddar if you prefer a milder taste or even a blend of cheeses for extra richness.

Broccoli Cheddar Soup: Creamy Comfort in Every Bowl

Description

This creamy, comforting broccoli cheddar soup is the ultimate dish for chilly days. With rich, melted cheddar cheese and tender broccoli, it’s easy to make in just 30 minutes and perfect for any meal.

Ingredients

Scale

4 tablespoons unsalted butter
1 medium yellow onion, chopped
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
3 garlic cloves, chopped
1/4 cup all-purpose flour
2 cups whole milk (or unsweetened almond milk for a dairy-free option)
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
1/2 teaspoon Dijon mustard
8 ounces shredded cheddar cheese (about 2 heaping cups)
Homemade croutons for serving (optional)

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, salt, and pepper, and cook for 5 minutes until softened.
Add the garlic and cook for an additional minute.
Stir in the flour and whisk continuously for 1-2 minutes until the flour turns golden.
Slowly pour in the milk while whisking to prevent lumps.
Add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir to combine and bring to a simmer.
Let the soup simmer for 15-20 minutes, or until the broccoli is tender.
Gradually add the shredded cheddar cheese, stirring after each addition until the cheese melts and the soup becomes creamy.
Season the soup to taste with salt and pepper, then serve hot with optional croutons or crusty bread.

Notes

For the best texture, grate your own cheese rather than using pre-shredded cheese.
Whisk continuously when adding flour and milk to prevent lumps.
Add the cheese over low heat to avoid it becoming stringy or greasy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to maintain its creamy texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 330
Sugar: 7g
Sodium: 790mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 13g
Cholesterol: 55mg