Best Broccoli Cheddar Soup Recipe with Gruyere

There’s nothing quite like a warm bowl of soup on a chilly day, and when that soup is a creamy, cheesy broccoli cheddar soup, it’s pure comfort in a bowl! This isn’t just any broccoli cheddar soup recipe; it’s elevated with the addition of nutty Gruyere cheese and a hint of warm nutmeg. Get ready to experience a classic favorite with a sophisticated twist.

In this recipe, I’ll show you how to make the ultimate creamy and flavorful soup, complete with step-by-step instructions, expert tips, and delicious variations. Get ready to ladle up some happiness!

Why You’ll Love This Broccoli Cheddar Soup Recipe

This broccoli cheddar soup recipe is a guaranteed crowd-pleaser. But here’s why this recipe stands out:

Unique Cheese Combination: The blend of sharp cheddar and Gruyere cheese creates a depth of flavor that’s simply irresistible.

Nutmeg Secret: A pinch of nutmeg enhances the creaminess and brings out the best in the cheese and broccoli.

Cozy and Comforting: This soup is the perfect remedy for a cold day, offering a warm and satisfying experience.

Quick and Easy: Ready in just 30 minutes, this broccoli cheddar soup is perfect for a quick weeknight meal.

Ingredients Needed

• 5 tbsp unsalted butter
• ½ onion (chopped)
• ⅓ cups all purpose flour
• 2 cups unsalted chicken stock
• 1 celery stalk (finely diced)
• 2½ cup broccoli (chopped into bite sized pieces)
• 2 cups whole milk
• 2 cups shredded cheddar
• salt and pepper to taste
• 1 cup shredded cheddar

Ingredient Notes & Substitutions

Cheddar Cheese: I recommend using a combination of sharp and mild cheddar for a balanced flavor. Sharp cheddar brings a bold, tangy flavor, while mild cheddar offers creaminess. Always grate your own cheese for better melting and avoid the additives in pre-shredded varieties. For an extra sharp cheddar, use an aged variety.

Gruyere Cheese: Gruyere has a nutty and slightly sweet flavor that complements the cheddar beautifully and melts perfectly. If you can’t find Gruyere, Swiss or Fontina cheese make excellent substitutes. You can read more about the characteristics of Gruyere cheese on Cheese.com.

Chicken Stock: Opt for low-sodium chicken stock to control the saltiness of the soup. Homemade chicken stock will add incredible depth of flavor, but store-bought works just fine. For a vegetarian version, use vegetable stock.

Milk: Whole milk adds richness and creaminess to the soup. You can use lower-fat milk options, but the soup won’t be as creamy. For a dairy-free alternative, try almond milk or oat milk, keeping in mind they might slightly alter the flavor and thickness.

Flour: All-purpose flour is used to create a roux, which thickens the soup. For a gluten-free option, use a gluten-free all-purpose blend or almond flour. Be sure to whisk constantly to avoid lumps when using gluten-free alternatives.

Broccoli: Fresh broccoli is my preference, but frozen broccoli florets can be used in a pinch. Just make sure to thaw and drain them well before adding them to the soup. To learn more about the nutritional value of broccoli, you can refer to this USDA FoodData Central entry.

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Place a large pot over medium heat and melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. The onions should become translucent and fragrant, releasing their sweet aroma.

Step 2: Create the Roux

Whisk in the flour and cook for about 2 minutes, stirring constantly. This creates a roux, which will thicken the soup. Make sure the roux doesn’t brown too much; you want it to be a light golden color.

Step 3: Add Stock and Vegetables

Stir in the chicken stock and season generously with salt and pepper. Add the diced celery and chopped broccoli. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer until the vegetables are tender, about 15 minutes. The broccoli should be easily pierced with a fork when it’s ready.

Step 4: Thicken the Soup

Stir in the milk and continue to simmer until the soup is thick enough to just coat the back of a wooden spoon, about 2 to 3 minutes. The soup should still have a ‘soupy’ texture, not overly thick. It’s important not to boil the soup after adding the milk to prevent curdling.

Step 5: Add the Cheese

Remove the pot from the heat and stir in the shredded cheddar in small handfuls, waiting until each handful is fully melted before adding more. Removing the pot from the heat prevents the cheese from separating and becoming grainy. Ensure each handful of cheese is fully melted before adding the next.

Step 6: Season and Serve

Season with additional salt and pepper to taste. Ladle the soup into bowls, top with the remaining shredded cheddar, and serve immediately. For an extra touch, add a sprinkle of nutmeg on top.

Broccoli Prep: Florets vs. Stems

For the best texture, chop the broccoli into uniform, bite-sized pieces. This ensures even cooking throughout the soup. Don’t discard the stems! Peel the tough outer layer with a vegetable peeler, then chop the tender inner stem into small dice. The stems add a lovely texture and extra fiber to the soup.

Making it Vegetarian

It’s easy to make this broccoli cheddar soup recipe vegetarian! Simply swap the chicken stock for vegetable stock. Ensure all other ingredients are vegetarian-friendly. For an extra cheesy flavor boost, consider adding a tablespoon or two of nutritional yeast.

Pro Tips & Troubleshooting

Pro Tips

• Grate your own cheese for a smoother melt and better flavor.
• Add the cheese off the heat to prevent separation.
• Don’t boil the soup after adding milk.
• Use a combination of sharp cheddar and Gruyere for a complex flavor.
• Add a pinch of nutmeg to enhance the creaminess and cheesy flavor.
• Taste and adjust seasoning as needed.

Common Mistakes to Avoid

• Using pre-shredded cheese (can result in a gritty texture).
• Adding the cheese too quickly (can cause clumping).
• Boiling the soup after adding milk (can cause curdling).
• Overcooking the broccoli (can become mushy).
• Reheating the soup too quickly (can lead to separation).

Serving & Storage

Serving Ideas

• Serve in a sourdough bread bowl for a truly indulgent experience.
• Serve with a side of crusty bread for dipping.
• Pair with a grilled cheese sandwich or a simple salad for a complete meal.
• Garnish with extra shredded cheddar, a sprinkle of nutmeg, or chopped fresh parsley.

Storage and Make-Ahead

Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended, as the texture may change and become grainy upon thawing. Reheat gently over low heat, stirring frequently, to prevent separation.

Conclusion

This broccoli cheddar soup recipe is a comforting and flavorful dish that’s easy to make in just 30 minutes. The addition of Gruyere cheese and a pinch of nutmeg elevates the classic flavor to a whole new level. Don’t be afraid to experiment and adapt the recipe to your liking. I encourage you to try it out and explore other soup recipes here on the blog. Happy cooking!

FAQ

Can I freeze this soup?
Freezing is not recommended due to potential texture changes.

What is the best way to serve broccoli cheddar soup?
I suggest serving it in a bread bowl or with crusty bread for dipping.

How can I make this soup vegetarian?
Substitute the chicken stock with vegetable stock.

What kind of cheddar cheese is best to use?
Using a combination of sharp and mild cheddar is best for a balanced flavor.

How long will broccoli cheddar soup last in the fridge?
It will last for 3-4 days in an airtight container.

Why add salt when there is so much in the chicken stock?
Seasoning is important for enhancing the overall flavor and balancing the dish. Taste and adjust the seasoning as needed.

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