Save to Pinterest A creamy, rich broccoli cheddar soup raised to new heights with a spicy, garlicky chili crunch topping. This American classic gets extra flavor and texture in every comforting spoonful.
I first tasted broccoli cheddar soup on a snowy evening, but adding chili crunch completely transformed the experience. The kick and crunch paired with creamy cheese makes even weeknight dinners feel special.
Ingredients
- Broccoli: 1 large head, cut into florets (about 4 cups)
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Garlic cloves: 2, minced
- Celery stalk: 1, 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: ½ tsp
- Ground black pepper: ½ tsp
- Kosher salt: ¾ tsp (plus more to taste)
- Ground nutmeg: ¼ tsp (optional)
- All-purpose flour: 2 tbsp
- Chili crunch: 4 tbsp (store-bought or homemade)
- Fresh chives: 2 tbsp, finely sliced (optional)
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 the vegetables, stir well to coat. Cook for 2 minutes.
- Whisk in Broth:
- Gradually whisk in vegetable broth, making sure no lumps form.
- Add Broccoli and Seasonings:
- Add broccoli, smoked paprika, salt, pepper, and nutmeg. Bring to a gentle simmer; cover and cook for 12–15 minutes until broccoli is tender.
- Blend:
- Use immersion blender to puree soup until mostly smooth, leaving some small broccoli pieces for texture. Alternatively blend half the soup and return to pot.
- Finish and Melt Cheese:
- Stir in milk and cream. Heat gently (do not boil). Gradually add cheddar, stirring until melted and smooth. Adjust seasoning as needed.
- Serve:
- Ladle soup into bowls. Top generously with chili crunch and fresh chives if desired.
Save to Pinterest This soup became a cold-weather favorite for our family especially when paired with crusty bread at the table. Everyone loves customizing their bowl with extra chili crunch.
Pairings & Serving Ideas
Serve with thick-cut toasted bread or a crisp, dry Riesling to complement the richness and spice. A simple green salad makes it a full meal.
Tool Recommendations
A large soup pot, immersion blender, chef's knife, cutting board, and ladle are the essentials for silky texture and easy preparation.
Nutrition & Allergens
Per serving: 410 Calories, 30 g Total Fat, 20 g Carbohydrates, 14 g Protein. Contains milk (dairy) and wheat (flour). For gluten-free, use cornstarch and check chili crunch for soy or sesame.
Save to Pinterest Enjoy every spoonful! The chili crunch adds excitement to classic comfort food, making this broccoli cheddar soup truly stand out.
Common Recipe Questions
- → What gives the soup its creamy texture?
The blend of whole milk, heavy cream, and melted sharp cheddar cheese creates the smooth, rich texture in the soup.
- → How is the chili crunch topping prepared?
The chili crunch can be store-bought or homemade, adding a spicy, garlicky crunch that enhances flavor and texture.
- → Can this dish be made gluten-free?
Yes. Substitute the all-purpose flour with cornstarch mixed with cold water to maintain thickness while keeping it gluten-free.
- → What vegetables are used in this dish?
Fresh broccoli, yellow onion, carrots, celery, and garlic provide the vegetable base and aroma for this dish.
- → How should the soup be thickened?
All-purpose flour is sprinkled over the cooked vegetables and stirred in to create a roux, which thickens the soup when broth is added.
- → Are there any tips for extra richness?
Adding a splash of dry white wine during broth addition or substituting half the cheddar with Gruyère introduces extra depth and richness.