Green Broccoli Cheddar Soup

The first time I made broccoli cheddar soup, I was nursing a nasty winter cold and desperate for something that felt like a warm hug. My grandmother had always sworn by soup as medicine, but I wanted something more substantial than her usual clear broth experiments. I grabbed whatever vegetables were lingering in my crisper drawer and a block of sharp cheddar I impulse bought earlier that week. When that first spoonful hit my lips, I forgot I was even sick.

Last February during a snowstorm that trapped us inside for three days, this soup became our lifeline. My roommate and I took turns manning the pot, adding pinches of this and dashes of that until we had something neither of us wanted to stop eating. We ate it curled under blankets while watching bad movies, and somehow the soup made everything cozy instead of just stuck.

Ingredients

• 1 large head broccoli (about 500 g), chopped: I include the stems because they are just as delicious as florets and add incredible body to the soup
• 1 medium yellow onion, diced: The foundation of flavor that mellows beautifully as it cooks down in the butter
• 2 cloves garlic, minced: Add this after the onions soften so it does not burn and turn bitter
• 1 medium Yukon Gold potato, peeled and diced (about 150 g): This is the secret to velvety texture without adding heavy cream
• 2 celery stalks, diced: Provides subtle aromatic depth that balances the sharp cheddar
• 2 cups (200 g) sharp cheddar cheese, shredded: Buy a block and grate it yourself because pre shredded cheese contains anti caking agents that prevent smooth melting
• 2 tablespoons unsalted butter: Creates a rich base for sautéing the vegetables
• 1 cup (240 ml) whole milk: Adds creaminess without overpowering the vegetable flavors
• 4 cups (950 ml) low sodium vegetable broth: Low sodium is crucial here since you will be adding cheese later
• 1/2 teaspoon salt, plus more to taste: Start conservatively and adjust at the end since cheese varies in saltiness
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in depth of flavor
• 1/4 teaspoon ground nutmeg: A classic pairing with cheese that adds a whisper of warmth
• 2 cups (about 100 g) day old bread, cut into 1/2 inch cubes: Slightly stale bread absorbs the olive oil better and yields crisper croutons
• 2 tablespoons olive oil: Coats the bread cubes evenly for golden crunch
• 1/4 teaspoon garlic powder: Dusts the croutons with savory flavor without burning like fresh garlic would
• 1/4 teaspoon dried thyme: Earthy and woody, this complements both the soup and the cheese
• Pinch of salt: Just enough to make the croutons irresistible on their own

Instructions

Make the golden croutons first:

Preheat your oven to 375°F (190°C) and toss those bread cubes with olive oil, garlic powder, dried thyme, and a pinch of salt until every piece is glistening. Spread them on a baking sheet and toast for 12 to 15 minutes, tossing halfway through, until they are golden and crisp all over.

Build your flavor base:

Melt the butter in a large pot over medium heat and add the onion and celery, letting them soften and become fragrant for about 5 minutes. Stir in the garlic and cook for just 1 minute more until it becomes aromatic but not browned.

Add the vegetables:

Toss in the broccoli and potato, cooking them for 2 to 3 minutes while stirring to coat them in all those flavorful fats. Season everything with salt, pepper, and that pinch of nutmeg which will bloom beautifully in the heat.

Simmer to tenderness:

Pour in the vegetable broth and bring everything to a boil before reducing the heat to low, covering the pot, and letting it simmer gently for 15 to 20 minutes until the vegetables are completely tender.

Purée until silky:

Remove the pot from heat and use an immersion blender to purée the soup until it is completely smooth and creamy, or work in batches with a countertop blender if you prefer.

Add the cheese:

Return the pot to low heat and stir in the milk and shredded cheddar, cooking gently while stirring until all the cheese has melted and the soup is heated through. Be careful not to let it boil or the cheese might separate.

Season to perfection:

Taste the soup and adjust the seasoning if needed, remembering that the cheddar will have added some saltiness.

Serve with love:

Ladle the hot soup into bowls and top generously with those homemade croutons and an extra sprinkle of cheddar if you are feeling extra indulgent.

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This soup has become my go to for friends who need comforting, whether they are heartbroken, stressed, or just homesick. There is something about that vibrant green color and the way the croutons stay impossibly crisp that makes people feel cared for in a way that feels like home.

Making It Your Own

I have discovered that swapping half the milk for cream creates an incredibly luxurious version perfect for dinner parties, though I rarely bother for weeknight meals. Sometimes I add a handful of fresh spinach right before blending which makes the color even more striking and sneaks in extra nutrients without changing the flavor profile at all.

The Crouton Secret

After years of making soggy croutons that dissolved into the soup, I finally learned that day old bread is non negotiable for achieving that satisfying crunch. I keep a bag of bread ends in my freezer specifically for croutons, and now I always have perfect texture ready to go at a moment notice.

Freezer Friendly Tips

This soup freezes surprisingly well if you leave out the cheese and add it fresh when reheating. I have started making double batches and portioning half into freezer bags for those nights when cooking feels impossible.

• Let the soup cool completely before freezing to prevent ice crystals from forming
• Label your bags with the date because frozen soup all starts to look the same after a few weeks
• Thaw overnight in the refrigerator rather than on the counter for food safety

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There is nothing quite like sitting down with a steaming bowl of this soup while snow falls outside, knowing you made something that nourishes both body and soul. I hope it becomes a comfort in your kitchen too.

Recipe FAQs

→ What ingredients add flavor to this soup?

Fresh broccoli, sharp cheddar cheese, sautéed onion, garlic, celery, and a touch of nutmeg combine for deep, balanced flavor.

→ How are the croutons prepared?

Bread cubes are tossed with olive oil, garlic powder, thyme, and salt, then baked at 375°F until golden and crispy.

→ Can I make this soup vegetarian and gluten-free?

Use vegetable broth, ensure cheddar is vegetarian-friendly, and substitute gluten-free bread for croutons or omit them.

→ What’s the best way to blend the soup smoothly?

Use an immersion blender directly in the pot or blend in batches using a countertop blender for creamy texture.

→ How can I adjust the soup’s richness?

Replace half the milk with cream for a richer, more indulgent finish without affecting the delicate flavors.