Creamy Broccoli Cheddar Soup

Ingredients

• 1 medium sweet onion, diced
• 1 medium carrot, peeled and diced
• 4 tablespoons butter or light butter
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 1 (32 oz) container low sodium chicken stock
• 4 cups broccoli florets, chopped into bite-size pieces
• 1 (8 oz) container regular or light onion and chive cream cheese
• 3 cups shredded extra-sharp cheddar cheese, plus more for garnishing
• 2 cups half & half or light cream
• ¼ cup cornstarch dissolved in ½ cup half & half

Step-by-Step Instructions

1. Melt butter and olive oil: Heat 4 tablespoons of butter with a drizzle of olive oil in a large soup pot or Dutch oven over medium heat.
2. Sauté onion and carrot: Add diced sweet onion and carrot to the pot. Cook slowly, stirring occasionally, until softened and starting to turn golden, about 8-10 minutes. Season lightly with salt and black pepper.
3. Add garlic: Stir in minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn.
4. Add chicken stock and broccoli: Pour in the low sodium chicken stock and add the broccoli florets. Season lightly again and bring the soup to a gentle simmer.
5. Simmer broccoli: Let the soup cook uncovered for about 12-15 minutes until the broccoli is fork-tender but still retains its bright green color.
6. Incorporate cream cheese: Lower the heat to medium-low and stir in the onion and chive cream cheese until fully melted and combined with the soup.
7. Add cheddar cheese: Gradually add the shredded extra-sharp cheddar cheese, stirring gently until melted and the soup looks luscious and cheesy.
8. Thicken with cornstarch slurry: In a separate bowl, whisk the ¼ cup cornstarch into ½ cup cold half & half until smooth. Slowly pour this mixture into the soup while stirring constantly.
9. Bring to gentle boil: Increase the heat slightly and bring the soup to a gentle boil, stirring often. Cook until thickened to your desired consistency, about 3-5 minutes.
10. Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed. Ladle into bowls and garnish with extra cheddar cheese.

Pro Tips for Perfect Creamy Broccoli Cheddar Soup

• Use freshly shredded cheddar cheese instead of pre-shredded for better melting and flavor.
• Don’t overcook the broccoli; it should be tender but still bright green to maintain texture and nutrients.
• Cook vegetables low and slow at the start to fully develop their sweetness and depth.
• Stir the cornstarch slurry constantly into the soup to avoid lumps and ensure even thickening.
• For extra creaminess, add a splash of half & half towards the end before serving.

Variations and Substitutions

You can customize this soup easily to match your preferences or dietary needs:

• Vegetarian option: Substitute chicken stock with vegetable broth.
• Dairy-free swap: Use vegan cream cheese and plant-based cheddar alternatives, plus coconut or oat milk instead of half & half.
• Healthier swaps: Use light cream cheese and reduced-fat cheddar, or swap half & half with evaporated milk for fewer calories.
• Add texture: Toss in some cooked diced potatoes or white beans to make it heartier.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.

Storage and Reheating Tips

Store any leftover creamy broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove over low heat to prevent the cheese from separating or becoming grainy. Stir frequently and add a splash of milk or half & half to bring back the creamy texture if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating slowly.

Frequently Asked Questions

• Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works fine. Add it directly to the soup during the simmering step, but reduce cooking time slightly as frozen broccoli tends to cook faster.
• What if I don’t have cream cheese? You can substitute with an equal amount of heavy cream or a combination of cream and a tablespoon of flour to help thicken, though it won’t have the same tangy flavor.
• Is it possible to make this soup vegan? Absolutely, by swapping chicken stock for vegetable broth and using vegan cheeses and dairy alternatives.
• How can I make the soup thicker or thinner? To thicken, add a little more cornstarch slurry gradually. To thin it out, stir in more stock or half & half until you reach your preferred consistency.
• Can I prepare this soup in advance? Yes, this soup tastes even better the next day once flavors meld. Just reheat gently before serving.

Nutrition Estimate per Serving

Each generous serving of creamy broccoli cheddar soup contains approximately 320 calories, with about 18 grams of protein from the cheddar and cream cheese. Carbohydrates are moderate at roughly 20 grams, mainly from the vegetables and small amounts of starch. Fat content is about 21 grams, contributed by butter, cheese, and cream, providing the luxurious creamy texture. This makes a balanced and satisfying choice for a wholesome meal.