A Creamy Delight: One-Pot Broccoli Cheddar Soup
As the leaves begin to change and the air turns crisp, there’s nothing quite like the warmth and comfort of a rich bowl of One-Pot Broccoli Cheddar Soup. This creamy concoction invites you into its embrace with the earthy scent of sautéed onions and garlic mingling with fresh broccoli, all slowly transitioning into a velvety, cheese-laden bliss. Each spoonful promises a heartwarming connection, making even the most hectic of days feel a tad softer and cozier.
Imagine the first taste: a rich, luscious blend that caresses your palate with a perfect harmony of flavors. The crunch of sautéed garlic dances with the tender silky broccoli, all brought together with the creamy sharpness of cheddar cheese. Topped with crispy croutons, the experience is a delightful symphony of texture—soft, creamy, and crunchy, all in one.
This recipe shines during cozy evenings or leisurely family gatherings where everyone can huddle around a pot and share laughter over warm bowls of soup. In just about thirty minutes, you can create a nutritious meal that’s perfect for quick weeknight dinners or lazy weekend lunches – the kind of dish that wraps you in a warm hug, bringing families together, and making memories one bowl at a time.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty Level: Easy
Nutrition Information (per serving)
- Calories: 350
- Protein: 15g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 4g
Sources: USDA FoodData Central, Mayo Clinic
Why Make This Recipe
One-Pot Broccoli Cheddar Soup combines taste, aroma, and ease seamlessly. The rich cheddar enchants cheese lovers, while the healthy dose of broccoli promises a splash of nutrition. The best part? Making it all in one pot minimizes the cleanup, allowing you to savor every delightful spoonful without the stress of a mountain of dishes afterward. This soup is ideal for warming up during chilly evenings, impressing guests at family gatherings, or simply indulging yourself on a quiet night.
How to Make One-Pot Broccoli Cheddar Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup milk or heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: Croutons for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-5 minutes.
- Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred for more texture.
- Stir in the milk or heavy cream and shredded cheddar cheese. Continue to cook, stirring constantly until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with croutons if desired.
How to Serve
Enjoy this creamy soup as a standalone feast or pair it with buttery toasted bread for a delightful experience. For a light afternoon treat, consider serving it alongside a fresh garden salad or a warm cup of tea.
How to Store
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to store it for longer, freeze it in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the soup thickens.
Expert Tips
- Sauté the onions until they are slightly golden to intensify the flavor.
- Use freshly shredded cheddar cheese for the best melt and texture—pre-shredded cheese often contains anti-caking agents that can alter consistency.
- Incorporate some diced potatoes for a heartier version of this soup or garnish with fresh herbs for an extra pop of flavor.
Delicious Variations
- Vegan Version: Substitute cheddar cheese with a plant-based cheese alternative and replace the milk with almond or oat milk.
- Gluten-Free: This recipe is naturally gluten-free. Just ensure your broth is gluten-free if you’re using store-bought.
- Spicy Kick: Add a pinch of red pepper flakes for a bit of heat or drizzle with sriracha just before serving.
Frequently Asked Questions
-
Can I use frozen broccoli?
Yes, frozen broccoli works well! Just add it to the pot without thawing. Allow an extra few minutes to ensure it heats through properly. -
Can I make this soup ahead of time?
Absolutely! It stores well in the refrigerator and flavors often improve overnight. -
What if my soup is too thick?
Add a bit more vegetable broth or milk until you reach your desired consistency. -
Can this soup be made in the Instant Pot?
Yes! Follow the same initial sauté steps, then add ingredients and cook on high pressure for 5 minutes, followed by a quick release. -
How can I add more protein?
Add cooked diced chicken or beans while stirring in the cheese for a nutritious boost.
Conclusion
One-Pot Broccoli Cheddar Soup is a delicious, versatile dish that promises not just to warm your belly but also your spirits. It’s simple enough for busy weeknights yet impressive enough for entertaining guests. Grab your ingredients and try this comforting soup that’s bound to become a favorite in your culinary repertoire. Don’t forget to share your adventures and variations with us! Happy cooking!
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One-Pot Broccoli Cheddar Soup
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting broccoli cheddar soup made in one pot, perfect for warming up on chilly evenings and easy to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup milk or heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: Croutons for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-5 minutes.
- Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred for more texture.
- Stir in the milk or heavy cream and shredded cheddar cheese. Continue to cook, stirring constantly until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with croutons if desired.
Notes
For a heartier version, consider adding diced potatoes or incorporating fresh herbs as a garnish. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
