mcalisters broccoli cheddar soup recipe
The Best mcalisters broccoli cheddar soup recipe
This soup is one of those meals that works for just about any occasion. It’s cozy enough for a lazy Sunday at home but still nice enough to serve when we have friends over for lunch. I usually pair it with a crusty bread or a simple side salad, and suddenly, it feels like a full meal. Plus, it reheats beautifully, so I always make extra for leftovers. The broccoli gives it a good dose of fiber and vitamins, and while it’s not the lightest soup out there, it’s a great way to get some veggies into picky eaters without a fight.
What really sells it for me, though, is how much my family loves it. My youngest will eat it straight from the bowl with a spoon, and my husband always goes back for seconds. It’s one of those rare recipes that feels indulgent but still has some nutritional value, which is a win in my book. If you’re looking for a soup that’s comforting, crowd-pleasing, and actually worth making from scratch, this is the one.
McAlister’s Broccoli Cheddar Soup
A creamy and comforting broccoli cheddar soup with a rich, velvety texture and sharp cheddar flavor. Perfect for chilly days or as a hearty lunch option.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1/4 tsp cayenne pepper (optional)
- 3 cups fresh broccoli florets, chopped into small pieces
- 1 large carrot, finely diced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. -
2
Add the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. -
4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer. -
5
Stir in the milk, heavy cream, salt, black pepper, nutmeg, and cayenne pepper (if using). Simmer for 5 minutes, stirring occasionally. -
6
Add the chopped broccoli and diced carrot to the pot. Simmer for 10-12 minutes, or until the vegetables are tender. -
7
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheeses until fully melted and smooth. -
8
Taste and adjust seasoning if needed. Serve hot with crusty bread or a sprinkle of extra cheese on top.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How McAlister’s Broccoli Cheddar Soup Works
❓ Frequently Asked Questions About McAlister’s Broccoli Cheddar Soup
1. Can I make McAlister’s Broccoli Cheddar Soup ahead of time?
Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3–4 days. When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to thin it out if it thickens too much.
2. What’s the best way to thicken the soup if it’s too thin?
If your soup is thinner than you’d like, you can thicken it in a few ways:
– Simmer longer: Let it cook uncovered to evaporate excess liquid.
– Add a roux: Melt 1–2 tbsp of butter, whisk in 1–2 tbsp of flour, and cook for 1–2 minutes before stirring into the soup.
– Blend a portion: Remove 1–2 cups of the soup, blend until smooth, and stir it back in.
3. Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well—just thaw and drain it first to avoid excess water in the soup. Add it toward the end of cooking to prevent it from becoming mushy. For best texture, chop the florets into small, even pieces before adding.
4. Is there a dairy-free or vegan substitute for the cheese and cream?
Yes! For a dairy-free version:
– Cheese: Use a sharp vegan cheddar (like Daiya or Violife) or nutritional yeast for a cheesy flavor.
– Cream: Substitute with coconut milk, cashew cream, or unsweetened almond milk. For extra richness, blend silken tofu into the soup.
– Butter: Swap for olive oil or vegan butter.
5. Why does my soup sometimes turn grainy or separate?
Graininess or separation usually happens when the cheese is overheated or added too quickly. To prevent this:
– Shred your own cheese (pre-shredded often contains anti-caking agents that cause graininess).
– Melt cheese slowly: Remove the pot from heat, then gradually whisk in the cheese until fully melted.
– Avoid boiling: Keep the soup at a gentle simmer after adding dairy to prevent curdling.
