Nothing beats the warmth and satisfaction of a homemade bowl of soup on a chilly evening. If you’re looking for a recipe that combines the creamy richness of cheddar cheese with the wholesome goodness of broccoli, then Sandy’s Homemade Broccoli and Cheddar Soup is exactly what you need. This recipe is perfect for beginners and seasoned cooks alike, delivering a heartwarming dish that’s easy to prepare and even easier to enjoy.
Why You’ll Love This Soup
There’s something incredibly comforting about making soup from scratch. It’s not just about the ingredients; it’s about the love and care you pour into each step. Sandy’s Homemade Broccoli and Cheddar Soup is:
- Simple to make: Perfect for weeknight dinners or leisurely weekends.
- Nutritious: Packed with vegetables like broccoli, carrots, and celery.
- Rich and creamy: Thanks to the combination of cheddar cheese and half-and-half.
- Customizable: You can adjust the flavors and texture to suit your preferences.
This recipe doesn’t require fancy equipment or exotic ingredients—just simple pantry staples and fresh produce to create magic in your kitchen.
Ingredients for Sandy’s Homemade Broccoli and Cheddar Soup
Here’s what you’ll need to bring this delicious soup to life. Each ingredient serves an essential purpose in creating the perfect balance of flavor, texture, and nutrition.
| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Small onion (chopped) | ¼ |
| All-purpose flour | 2 tablespoons |
| Half-and-half | 1 cup |
| Chicken broth | 1 ½ cups |
| Salt | To taste |
| Ground black pepper | To taste |
| Broccoli (chopped) | 2 cups |
| Carrot (chopped) | 1 |
| Celery stalk (chopped) | 1 |
| Mild Cheddar cheese (shredded) | 1 ¼ cups |
Step-by-Step Instructions
Follow these easy steps to prepare Sandy’s Homemade Broccoli and Cheddar Soup. Don’t rush—enjoy the process and watch your ingredients come together to create a hearty, flavorful dish.
1. Start with a Sauté
- Melt butter in a large stock pot over medium-high heat.
- Add the chopped onion and sauté for 3–4 minutes until tender and fragrant.
2. Create the Base
- Whisk in the flour gradually, stirring continuously. Cook for about 5 minutes until the mixture turns golden brown.
- Slowly pour in the half-and-half, whisking as you go to ensure a smooth consistency.
3. Add Broth and Seasonings
- Stir in the chicken broth and season with a pinch of salt and ground black pepper.
- Reduce the heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.
4. Incorporate Vegetables
- Add the chopped broccoli, carrot, and celery to the pot.
- Simmer for 20 minutes until the vegetables are tender but still slightly crisp.
5. Melt the Cheese
- Lower the heat to low and stir in the shredded Cheddar cheese.
- Continue to stir occasionally for about 5 minutes, allowing the cheese to fully melt and blend into the soup.
6. Serve and Enjoy
- Ladle the soup into bowls and serve warm. Pair it with crusty bread or crackers for a complete meal.
Pro Tips for the Perfect Broccoli and Cheddar Soup
To take this recipe to the next level, keep these tips in mind:
- Use fresh broccoli: Fresh broccoli provides a vibrant flavor and texture. If you’re in a pinch, frozen broccoli works too, but it might require a shorter cooking time.
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect the soup’s creaminess. Freshly grated cheese melts more smoothly.
- Experiment with seasonings: Add a pinch of nutmeg for warmth or a dash of cayenne pepper for a slight kick.
- Blend for a smoother texture: If you prefer a creamier soup, use an immersion blender to partially or fully puree the soup before adding the cheese.
Nutritional Information (Per Serving)
This soup isn’t just delicious—it’s packed with nutrients. Here’s a quick look at the approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 250–300 |
| Protein | 12g |
| Carbohydrates | 15g |
| Fats | 18g |
| Fiber | 3g |
| Vitamin C | 60% of DV |
| Calcium | 20% of DV |
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth, and you’ll have a vegetarian-friendly version of this soup.
2. How do I store leftovers?
Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
3. Can I freeze this soup?
Absolutely! However, keep in mind that soups with dairy can sometimes separate when reheated. If you plan to freeze it, consider leaving out the cheese and adding it fresh when reheating.
4. What can I serve with this soup?
This soup pairs beautifully with crusty bread, garlic toast, or a simple side salad. For extra indulgence, serve it in a bread bowl.
5. Can I make it gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
6. Can I use a different type of cheese?
Definitely. Sharp cheddar, Gouda, or even a blend of cheeses can work well in this recipe. Just ensure the cheese melts smoothly.
Why Homemade Soup is Always Better
When you make soup at home, you control every aspect—from the quality of ingredients to the level of seasoning. Homemade soups like Sandy’s Broccoli and Cheddar Soup are free from preservatives and packed with fresh flavors that store-bought versions simply can’t match. Plus, cooking at home brings a sense of accomplishment and joy, knowing you’ve created something wholesome for yourself and your loved ones.
Try Sandy’s Homemade Broccoli and Cheddar Soup Today
Now that you have everything you need, it’s time to roll up your sleeves and get cooking! This creamy, cheesy, veggie-packed soup is sure to become a staple in your household. Share it with friends and family, and don’t forget to experiment with your own creative twists.
Sandy’s Homemade Broccoli and Cheddar Soup: A Comforting Classic
A creamy, cheesy, and veggie-packed soup that’s perfect for warming up on a chilly day. With the wholesome goodness of broccoli and the rich flavor of cheddar, this comforting classic is simple to make and customizable for any taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 tablespoons butter
- ¼ small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 ½ cups chicken broth
- Salt, to taste
- Ground black pepper, to taste
- 2 cups broccoli, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 ¼ cups mild cheddar cheese, shredded
Instructions
- Sauté the Onion:
Melt butter in a large stock pot over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until tender and fragrant. - Prepare the Base:
Gradually whisk in the flour, stirring continuously. Cook for about 5 minutes until golden brown. Slowly pour in the half-and-half, whisking to create a smooth consistency. - Add Broth and Season:
Stir in chicken broth. Season with salt and ground black pepper to taste. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. - Incorporate Vegetables:
Add chopped broccoli, carrot, and celery. Simmer for 20 minutes until the vegetables are tender but still slightly crisp. - Melt the Cheese:
Lower heat to low. Stir in shredded cheddar cheese and continue stirring until fully melted and incorporated, about 5 minutes. - Serve:
Ladle the soup into bowls. Serve warm with crusty bread or crackers.
Notes
- Fresh vs. Frozen: Use fresh broccoli for the best flavor, but frozen works in a pinch—just adjust cooking time.
- Cheese Tip: Freshly grate cheese for a smoother texture. Avoid pre-shredded varieties with anti-caking agents.
- Texture: Use an immersion blender if you prefer a smoother soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.