Can you make broccoli cheddar soup without flour?

Yes, you can thicken broccoli cheddar soup without flour by using cornstarch. Mix 2 tablespoons of cornstarch with cold water and stir it into the soup as it simmers. It thickens quickly and keeps the texture smooth, making it a great gluten-free option.

Can you use frozen broccoli instead of fresh?

Frozen broccoli works well in this soup and cooks quickly. It may soften faster than fresh broccoli, so monitor the texture if you prefer chunkier florets.

Why does cheese sometimes turn grainy in broccoli cheddar soup?

Cheese becomes grainy when the heat is too high. Lower the temperature and add freshly grated cheddar slowly so it melts smoothly into the broth. Pre-shredded cheese contains anti-caking agents that affect creaminess.

Can you freeze broccoli cheddar soup?

You can freeze broccoli cheddar soup, but dairy may separate when reheated. For best texture, freeze the soup before adding cheese and stir in the cheddar after reheating.

Broccoli Cheddar Soup – 5 Secrets for Truly Amazing Comfort

Description

A creamy, cozy broccoli cheddar soup made with fresh broccoli, a rich cheddar blend, and a velvety broth that delivers true comfort in every bowl.

Ingredients

Scale

4 cups fresh broccoli florets
1 cup grated sharp cheddar cheese
1/2 cup grated mild cheddar cheese
1 medium onion, diced
2 carrots, shredded
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 1/2 cups whole milk
1/2 cup half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder

Cook Mode Keep your screen awake while you cook

Instructions

Melt butter in a large pot and sauté the diced onion until softened.
Stir in the flour to form a smooth roux, whisking gently.
Slowly pour in the broth while whisking to prevent lumps.
Add milk and half-and-half, allowing the mixture to warm through.
Add broccoli and carrots, then simmer until the vegetables soften.
Blend part or all of the soup for desired texture.
Lower the heat and gently stir in the cheddar cheeses until fully melted.
Season with salt, pepper, smoked paprika, and garlic powder.
Simmer briefly and serve hot with garnish.

Notes

For a brighter green color, blanch broccoli before cooking.
Add cheese only on low heat to prevent graininess.
Adjust thickness by adding more broth or milk as needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6
Sodium: 800
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 15
Cholesterol: 60