This Broccoli Cheddar Soup is creamy and delicious…and it’s a favorite for these cold winter days!
Excuse me, sir, would you like some cheese soup with that broccoli? Why, yes, yes I would! Broccoli is one of those funny vegetables. It gets a bad rap from years and years of parents saying, “Now you have to eat all of your broccoli before you can get up from the table.” (I feel like that statement is immediately followed by the family dog getting some “treats” under the table…)
Or there is the whole ‘cover broccoli with melted cheese’ thing. I mean if you ever need to make something more delicious, just cover it with melted cheese. Success! Who doesn’t like melted cheese? Unless we’re talking about chocolate cake. But, then again, why would you need melted cheese for chocolate cake…the cake is already delicious enough as it is.
I’m one of those weird kids who liked broccoli. My Mom didn’t have to cover it with cheese or tell me it’s like a dinosaur eating a tree. I just liked it. And get this…I liked it raw the most! And now that I’m older, one of my favorite snacks is a classic veggie dip with a whole plate of raw broccoli. Man, I can tear that one up! Followed by a piece of chocolate cake, of course. Because it’s chocolate cake.
Today’s recipe is along the lines of broccoli covered in melted cheese…but it’s reversed. It’s melted cheese (in soup form) with a bunch of broccoli in it. And this Broccoli Cheddar Soup is amazing! It’s packed with flavor, and I could hardly wait for dinner last week when I knew we had leftovers of this one sitting in the fridge. We served up small bowls of this soup alongside some toasted garlic bread and a side salad. Epic winter comfort food right there!
I recall ordering broccoli cheddar soup at a restaurant once, and I recall not liking it very much. It was this strange combination of cheese and broth…and the two didn’t quite mix together very well. But this at home version is legit, y’all! And, honestly, it doesn’t take that long to make a pot of this Broccoli Cheddar Soup. You could even make this for a weeknight dinner. However, like all soups, this one tastes better the next day after all of the flavors have had a chance to meld overnight. I’ve even been known to make soup the day before and put it straight into the fridge…just to eat it in leftover form!
Since this soup is loaded with delicious cheddar flavor, do me a favor and use a good cheddar cheese, ok? I personally prefer using Cabot’s Extra Sharp Cheddar when cooking. Cabot describes this one as ‘sharp cheddar without the training wheels,’ and they are totally right. I love, love, love sharp cheddar cheese, and it was a real battle to make sure all of that cheese ended up in the Broccoli Cheddar Soup instead of in my mouth. (I might have cheated just a little…)
Oh, and while we’re talking favors…do me another favor and shred your own cheese for this soup. Grab a block of sharp cheddar and grate it up at home. It will melt better than pre-shredded cheese, and that will lead to a creamier soup. (I suspect this may have been the problem with that restaurant version that I ordered a while back…)
If you’re anything like us, then you’re hunkered down by the fireplace trying to stay warm this winter. Well take that fireplace day to a whole new level with a bowl of this Broccoli Cheddar Soup! Stay warm, my friends!
Disclosure: I am a member of Cabot’s Cheese Board, and Cabot occasionally sends me cheese. However, this post is not sponsored. I just love their sharp cheddar cheese! A lot.