Save It A creamy, rich broccoli cheddar soup elevated with a spicy, garlicky chili crunch topping for depth and texture.
I first made this broccoli cheddar soup when I wanted a little extra punch in a classic comfort dish. Adding chili crunch transformed it into a family favorite we request again and again.
Ingredients
- Broccoli: 1 large head, cut into florets (about 4 cups)
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Garlic: 2 cloves, minced
- Celery: 1 stalk, diced
- Unsalted butter: 2 tbsp
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Sharp cheddar cheese: 2½ cups, shredded
- Low-sodium vegetable broth: 4 cups
- Smoked paprika: 1⁄2 tsp
- Ground black pepper: 1⁄2 tsp
- Kosher salt: 3⁄4 tsp (plus more to taste)
- Ground nutmeg (optional): 1⁄4 tsp
- All-purpose flour: 2 tbsp
- Chili crunch: 4 tbsp (store-bought or homemade)
- Fresh chives (optional): 2 tbsp, finely sliced
Instructions
- Sauté Vegetables:
- Melt butter in a large pot over medium heat. Add onion, carrot, celery, and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Add Flour:
- Sprinkle flour over vegetables and stir well to coat. Cook for 2 minutes to remove raw flour taste.
- Add Broth:
- Gradually whisk in vegetable broth, ensuring no lumps form.
- Simmer and Season:
- Add broccoli, smoked paprika, salt, pepper, and nutmeg. Bring to a gentle simmer. Cover and cook for 12–15 minutes, until broccoli is very tender.
- Blend:
- Use an immersion blender to puree soup until mostly smooth, leaving some small broccoli pieces for texture. Alternatively, blend half the soup and return to the pot.
- Add Dairy:
- Stir in milk and cream. Heat gently (do not boil). Gradually add cheddar, stirring until melted and smooth. Adjust seasoning if necessary.
- Serve:
- Ladle soup into bowls. Top each serving with chili crunch and fresh chives if desired.
Save It Whenever I make this for my family, we gather around the table with fresh bread and share both the soup and plenty of laughs. It has easily become a signature comfort food at home.
Tools Needed
Large soup pot, immersion blender (or standard blender), chefs knife and cutting board, ladle.
Allergen Information
Contains milk (dairy), wheat (flour), and may contain soy or sesame in chili crunch. For gluten-free, use cornstarch and check labels.
Nutrition Info
Each serving: 410 calories, 30g total fat, 20g carbohydrates, 14g protein.
Save It This soup is best enjoyed hot with generous chili crunch on top. Make it ahead for even better flavor the next day.
Common Questions About Recipes
- → How do I make the broccoli tender but not mushy?
Simmer broccoli until just tender, about 12-15 minutes, then blend lightly to retain some texture.
- → Can I substitute the chili crunch topping?
Yes, alternatives like chili oil or spicy garlic flakes also provide a punchy, textured finish.
- → What thickener is recommended for smooth consistency?
A small amount of all-purpose flour is cooked with vegetables before broth addition to avoid lumps.
- → How to adapt for gluten-free diets?
Replace flour with cornstarch mixed in cold water, added after simmering vegetables for thickening.
- → What pairs well with this creamy broccoli cheddar dish?
Crusty bread or a dry Riesling wine complements the rich, slightly spicy flavors beautifully.