Broccoli Cheddar Soup

I will argue that broccoli cheddar soup is best made to order. While many soups and stews become more complex and enticing after a day or so in the fridge, I don’t find this to be the case with broccoli soup. Am I here alone? The good news is that this version couldn’t be simpler. It’s quick to make and perfect for those times when you need something with some serious nutritional value. The soup gets an unexpected twist by being topped with golden, crunchy, mustard-colored croutons. Which you can skip, but I wouldn’t.

The recipe: A better version of broccoli cheddar soup

One of the things that strikes you when you look at many broccoli cheddar soup recipes is the amazing amount of dairy in them. There is often so much milk, cream and grated cheese that the soup is almost white. I totally get it, if you’re trying to make a version styled after Panera’s Broccoli Cheddar Soup (and it seems like a lot of people are doing that), you’ll probably go that route. Panera Copycat Broccoli Cheddar Soup recipes typically have a ratio of more cream/milk than broth and several cups of grated cheese. I will argue that you do not need all this. You can make a creamy, wonderful broccoli cheese soup with a fraction of the dairy, a good blender, and a few techniques to keep things creamy, light, and smooth.

Key Ingredients for a Good Broccoli Cheddar Soup

• Broccoli: Look for deep green, dense heads of broccoli. Avoid heads that have yellowed buds or discoloration, or appear dried out.
• vegetable broth: Use a tasty vegetable broth that you would drink straight. I like to make my own broth and freeze it, or make a quick broth using vegetable stock cubes or my homemade stock powder. Another delicious option would be to use a quick miso broth. You have a few options here!
• Cheese: I’m calling for freshly grated aged cheddar here. Something spicy with a lot of flavor. You can also use a Gruyere if you want to change things up a bit.
• Mustard: The mustard is my secret weapon in this soup. It pairs perfectly with broccoli and cheddar and pulls everything together. If you don’t have a whole grain mustard on hand, you can substitute a 100% Dijon mustard.

Troubleshooting: How to keep broccoli bright green?

Broccoli (and your broccoli soup) can turn a sad, dull, unappetizing green color if overcooked. For this soup, cook it until light and tender. Keep an eye on things is my advice on this front.

Troubleshooting: Why is my broccoli cheddar soup so grainy?

One of the most common issues cooks encounter when making broccoli cheddar soup is a grainy or grainy texture. Your soup may become grainy if the cheese or milk curdles. You shouldn’t have any trouble with a recipe like the one below, as the cheese is added as the final ingredient with the heat off. But to avoid “breaking” the milk when reheating (or with other dairy-rich soups), take it slow and slow. Heat the pot over medium-low, avoiding boiling.

Broccoli Cheddar Soup: Topping Ideas

Aside from the croutons, this soup likes crusty, toasted walnut bread or olive bread. It likes a good sheep’s feta instead of cheddar if you happen to have that on hand, or a kiss of harissa whipped in some olive oil. I know people love to pair broccoli with blue cheese. Personally, I find this overwhelming, but if you really love blue cheese, it might be another direction to explore. A final drizzle of chili oil or citrus olive oil is always welcome. If you have any other ideas let me hear them – I make this soup often enough that I need new angles to work!

What to serve with broccoli cheddar soup

I don’t think you need much more than large shards of the mustard croutons included in the recipe, no bread bowl needed. lol That said but you can certainly take other approaches or layer them up! A poached egg would be one way to make a meal out of things. Or a simple sandwich topped with quesadilla, grilled cheese, or egg salad. Or something like this TLT.

More broccoli recipes and ideas

Browse the archives for more broccoli recipes and inspiration. There are many great recipes from years past that are worth revisiting. I love a broccoli-centric version of this stir-fry, this double broccoli quinoa, this orzo super salad, and this is another broccoli soup made with coconut milk that’s another favorite.

More creamy soups

There’s a ton of easy creamy mixed soups in the archives, too! Or browse all soups.

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