Few dishes feel as universally comforting as broccoli and cheddar soup. Creamy, cheesy, and brimming with the earthy flavor of broccoli, it’s a classic for a reason. But what if we added a sophisticated twist? Enter Broccoli and Cheddar Soup with Caramelized Onions—a creamy, indulgent dish elevated by the deep, sweet complexity of caramelized onions.
This soup is perfect for cozy nights, casual family dinners, or as a show-stopping starter for guests. Pair it with a crusty loaf of bread or a crisp green salad, and you’ve got yourself a restaurant-worthy meal at home.
Why You’ll Love This Recipe
- Elevated Flavor: Caramelized onions take the standard broccoli cheddar soup to new heights, adding a rich sweetness that balances the sharp cheddar.
- Velvety Texture: Perfectly blended, this soup is creamy without feeling heavy.
- Easy to Make: Despite its fancy feel, this recipe is simple and uses common ingredients.
- Family-Friendly: A guaranteed hit with kids and adults alike.
Ingredients
Here’s everything you’ll need for this flavorful soup:
- 2 tbsp olive oil or butter
- 2 medium onions, thinly sliced
- 1 tsp sugar (optional, to speed up caramelization)
- 4 cups broccoli florets (fresh or frozen)
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups whole milk or heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 cup grated Parmesan cheese (optional, for added depth)
- 1/4 tsp nutmeg
- Salt and pepper, to taste
- Optional garnish: extra cheese, croutons, or a drizzle of cream
Kitchen Equipment
Before you get started, make sure you have these tools ready:
- A large pot or Dutch oven
- A skillet (for caramelizing onions)
- Wooden spoon or spatula
- Immersion blender or regular blender
- Cutting board and sharp knife
Step-by-Step Directions
1. Caramelize the Onions
- Heat olive oil or butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, for 25–30 minutes until the onions are golden brown and caramelized. For faster caramelization, sprinkle the onions with 1 tsp of sugar.
- Once done, set aside.
2. Cook the Broccoli and Garlic
- In a large pot, heat 1 tbsp olive oil or butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Add the broccoli florets and cook for another 3–4 minutes, stirring occasionally.
3. Make the Soup Base
- Sprinkle the flour over the broccoli and garlic, stirring to coat the vegetables evenly. Cook for 1–2 minutes to eliminate the raw taste of the flour.
- Gradually pour in the broth, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 10–12 minutes, or until the broccoli is tender.
4. Blend the Soup
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup. If using a standard blender, work in batches and return the blended soup to the pot.
5. Add Milk and Cheese
- Stir in the milk or cream, followed by the grated cheddar cheese and Parmesan (if using). Mix until the cheese is fully melted and the soup is velvety.
- Season with nutmeg, salt, and pepper to taste.
6. Incorporate the Caramelized Onions
- Stir the caramelized onions into the soup, reserving a few for garnish if desired. Let the soup simmer gently for another 5 minutes to allow the flavors to meld.
7. Serve and Garnish
- Ladle the soup into bowls and garnish with additional cheese, croutons, or a drizzle of cream for an elegant touch.
Tips for Success
- Cheese Tip: Use freshly grated cheddar for the smoothest texture, as pre-shredded cheese can contain additives that prevent melting.
- Caramelization Shortcut: If you’re short on time, cook the onions over medium heat and add a splash of balsamic vinegar to mimic the sweet, rich flavor.
- Dairy-Free Option: Substitute plant-based milk and cheese to make the soup vegan. A cashew cream base works wonderfully for creaminess.
- Texture Variation: Leave some broccoli florets unblended for added texture, or add a handful of roasted broccoli on top as a garnish.
Storing & Reheating
- Refrigeration: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well, though the texture may change slightly due to the dairy. Freeze in individual portions for up to 3 months.
- Reheating: Gently reheat on the stovetop or in the microwave, stirring frequently to avoid separating.
Pairing Suggestions
This soup pairs beautifully with a variety of sides:
- Bread: Serve with crusty sourdough, garlic bread, or warm dinner rolls for dipping.
- Salad: A light, crisp green salad with a tangy vinaigrette balances the richness of the soup.
- Drinks: Pair with a dry white wine like Sauvignon Blanc or a malty beer for a comforting meal.
FAQ
Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well and requires no extra prep. Simply add it directly to the soup during cooking.
What’s the best cheese for this recipe?
Sharp cheddar is the classic choice, but feel free to experiment with Gruyere, Fontina, or a smoky Gouda for added complexity.
Can I make this soup gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch).
How can I lighten this recipe?
Swap the heavy cream for whole milk or a plant-based milk alternative, and reduce the amount of cheese slightly without sacrificing flavor.
A Bowl of Comfort Awaits
This Broccoli and Cheddar Soup with Caramelized Onions is the perfect marriage of hearty, cheesy goodness and elegant, sweet-savory notes. It’s a dish you’ll want to make time and time again, whether for a cozy family dinner or an elevated starter for entertaining.
If you love this recipe, please share it with friends and family, and don’t forget to subscribe to our blog for more mouthwatering creations. Let us know in the comments how it turned out, and happy cooking! 🥦🧀