Creamy Broccoli Cheddar Soup is the ultimate comfort food that warms both the heart and the soul. This delightful dish combines fresh vegetables with rich cheddar cheese, creating a velvety texture that is simply irresistible. Whether you’re looking to warm up on a chilly evening or need a nourishing meal, this soup is the answer. Let’s dive into this delicious recipe!
Why You’ll Love This Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is not only delicious but also packed with nutrition. Here’s why you’ll adore it:
- Rich in vitamins and minerals from fresh broccoli and other vegetables.
- Perfect for chilly evenings, making it a great winter comfort dish.
- Easy to customize with ingredients like chicken or bacon for added protein.
- A fantastic way to sneak in some greens for picky eaters.
- Can be made gluten-free or vegan with simple substitutions.
- This Broccoli Cheddar Soup Recipe can be prepared in under 45 minutes!
Cooking is a breeze with this Thick Broccoli Cheese Soup, making it a weeknight hero in any American kitchen.
Ingredients for Creamy Broccoli Cheddar Soup
Gather these items:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
How to Make Creamy Broccoli Cheddar Soup Step-by-Step
- Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently for about 4-5 minutes until the vegetables soften and become fragrant.
- Step 2: Add the can of crushed or diced tomatoes with their juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir well to combine all ingredients evenly.
- Step 3: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency.
- Step 4: For a creamier texture, use an immersion blender to blend several times within the pot until just slightly pureed, or transfer 1-2 cups of soup to a blender, puree until smooth, and return it back to the pot, stirring to incorporate.
- Step 5: Stir in the baby spinach ribbons and lemon juice. Allow the spinach to wilt for about a minute. Taste and season with salt as needed before serving.
Pro Tips for the Best Creamy Broccoli Cheddar Soup
Keep these in mind:
- This soup is easy to customize with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove over medium heat, adding a splash of water if necessary.
- For a richer flavor, consider adding a bit of cheese on top just before serving.
Best Ways to Serve Creamy Broccoli Cheddar Soup
Here are some delicious serving ideas:
- Pair it with crusty bread for dipping.
- Top with croutons for added crunch.
- Serve alongside a fresh salad for a complete meal.
How to Store and Reheat Creamy Broccoli Cheddar Soup
Store any leftovers in an airtight container in the refrigerator. This soup can be reheated on the stove over medium heat. If it thickens too much, simply add a splash of vegetable broth or water. This makes it a great meal prep option for busy days!
Frequently Asked Questions About Creamy Broccoli Cheddar Soup
What’s the secret to perfect Creamy Broccoli Cheddar Soup?
The secret lies in balancing the flavors of the vegetables and spices, ensuring a rich and creamy texture. Using fresh broccoli and quality cheese makes a noticeable difference.
Can I make Creamy Broccoli Cheddar Soup ahead of time?
Absolutely! You can prepare the soup ahead and store it in the fridge for up to 5 days. Just reheat when you’re ready to enjoy!
How do I avoid common mistakes with Creamy Broccoli Cheddar Soup?
To avoid common pitfalls, ensure that you do not overcook the broccoli, which can make it mushy. Also, blending it just enough to create a creamy texture while leaving some chunks offers better flavor and mouthfeel.
Variations of Creamy Broccoli Cheddar Soup You Can Try
Feel free to experiment with these variations:
- Add cooked chicken for a hearty Broccoli Cheddar Soup with Chicken.
- Try a vegan version by substituting the cheese with cashew cream.
- Incorporate different greens like kale for added health benefits.
For more delicious recipes, check out our Creamy Stuffed Banana Pepper Soup or Hearty Tomato Soup with Cheddar.
For more tips on healthy eating, visit Healthline’s article on the benefits of broccoli.
Print
Creamy Broccoli Cheddar Soup: 5 Comforting Secrets
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy broccoli cheddar soup is hearty and flavorful, made with fresh vegetables and aromatic spices. It’s nutritious and filling, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently for about 4-5 minutes until the vegetables soften and become fragrant.
- Add the can of crushed or diced tomatoes with their juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir well to combine all ingredients evenly.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency.
- For a creamier texture, use an immersion blender to blend several times within the pot until just slightly pureed, or transfer 1-2 cups of soup to a blender, puree until smooth, and return it back to the pot, stirring to incorporate.
- Stir in the baby spinach ribbons and lemon juice. Allow the spinach to wilt for about a minute. Taste and season with salt as needed before serving.
Notes
- This soup is easy to customize with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stove over medium heat, adding a splash of water if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 236
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 13 g
- Protein: 13 g
- Cholesterol: 0 mg