Broccoli Cheddar Soup
This Broccoli Cheddar Soup recipe is a bowl of pure deliciousness that warms my soul every time I make it. The combination of the tender broccoli florets and the creamy, melted cheddar is simply perfect.
To make it even more flavorful, I add aromatic herbs and spices like garlic and thyme. It’s a simple yet satisfying recipe that is loved by both kids and adults. Just picture yourself cozying up with a bowl of this comforting soup on a chilly day – it’s pure heaven!
Ingredients Needed for This Recipe
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 4 cups broccoli florets, chopped into bite-sized pieces
- 1 carrot, julienned or grated
- 8 ounces sharp cheddar cheese, grated
- Salt and pepper, to taste
- Optional: 1/4 teaspoon nutmeg, for added flavor
Instructions for Making Broccoli Cheddar Soup
- Prepare the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Make the Roux: Sprinkle the flour over the cooked onions and garlic, stirring to combine. Cook for a couple of minutes, stirring constantly, to cook off the raw flour taste. This will help thicken the soup.
- Add Liquids: Slowly add the chicken or vegetable broth to the pot, whisking constantly to incorporate the flour and prevent lumps. Once the broth is fully added, stir in the half-and-half or milk. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer.
- Cook the Broccoli and Carrots: Add the broccoli florets and julienned carrot to the pot. Cook over low heat for about 20 minutes, or until the vegetables are tender.
- Blend (Optional): For a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can blend it completely smooth or leave some chunks for texture, depending on your preference.
- Add Cheese: Turn off the heat and stir in the grated cheddar cheese until melted and smooth. Season with salt, pepper, and optional nutmeg to taste.
- Serve: Once the cheese is fully melted and the soup is well seasoned, ladle it into bowls. Serve hot, garnished with extra cheese or fresh herbs if desired.
Tips for Perfecting the Recipe
Choose Quality Ingredients: The flavor of your soup heavily depends on the quality of ingredients used. Fresh, vibrant broccoli and high-quality cheddar cheese will yield the best taste. Sharp or extra sharp cheddar is recommended for its strong flavor, which stands out beautifully against the creamy backdrop.
Properly Prep Your Veggies: Cut the broccoli into small, uniform pieces to ensure they cook evenly and are easy to eat. Grating the carrot adds a subtle sweetness and color without overpowering the dish.
Roux is Key: The roux (butter and flour mixture) is critical for thickening the soup. Cook it for a couple of minutes to eliminate the raw flour taste, ensuring it blends smoothly into the broth without clumping.
Simmer Gently: Once you add your dairy (half-and-half or milk), it’s important to simmer the soup gently. Boiling can cause the dairy to curdle, affecting the soup’s texture and appearance.
Blend to Your Liking: Whether you prefer a chunky texture or a smooth consistency, an immersion blender can be your best friend. Just be careful if you decide to transfer the soup to a stand blender – do it in batches and be mindful of the steam.
Season Well: Don’t forget to season your soup adequately with salt and pepper. The nutmeg is optional but can add a hint of warmth and depth to the flavor profile. Always taste as you go and adjust the seasoning to your preference.
Cheese Matters: Add the cheese off the heat to avoid it becoming grainy or oily. Gradually stir in the cheese until melted and smooth for a velvety finish.
Serving Suggestions
Crusty Bread: A slice of warm, crusty bread is the perfect companion to Broccoli Cheddar Soup. It’s ideal for dipping and adds a satisfying crunch to your meal.
Garnishes: Elevate your soup with simple garnishes. A sprinkle of extra shredded cheddar, fresh cracked black pepper, or a pinch of paprika can add color and flavor. Fresh herbs like parsley or chives also add a fresh touch.
Salad: Pair your soup with a light, crisp salad for a balanced meal. A simple green salad or a Caesar salad complements the richness of the soup wonderfully.
Sandwiches: For a heartier meal, serve your Broccoli Cheddar Soup with a grilled cheese sandwich or a turkey and avocado wrap. The combination makes for a comforting and fulfilling lunch or dinner.
Roasted Vegetables: A side of roasted vegetables, such as Brussels sprouts or cauliflower, can add an extra dose of veggies to your meal, enhancing the nutritional value and introducing varied textures.
Frequently Asked Questions
Can I make this soup vegetarian? Yes, simply use vegetable broth instead of chicken broth to make it vegetarian. The rest of the ingredients are already vegetarian-friendly.
Can I use frozen broccoli? Yes, frozen broccoli can be used in a pinch. There’s no need to thaw it first; you can add it directly to the pot, though cooking times may slightly increase.
How can I thicken the soup if it’s too thin? If your soup is too thin, you can make a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) and stir it into the simmering soup until it reaches your desired thickness.
How do I fix a curdled soup? Curdling can happen if the dairy is boiled or added to an overly hot mixture. If this happens, an immersion blender can help smooth it out somewhat, but prevention is key – always simmer gently after adding dairy.
Can I freeze Broccoli Cheddar Soup? While you can freeze it, the texture might change due to the dairy and cheese. It’s best enjoyed fresh, but if you do freeze it, let it thaw in the fridge and reheat gently, stirring frequently.
How can I make this soup healthier? For a lighter version, use low-fat milk instead of half-and-half and reduce the amount of cheese. You can also add more vegetables like spinach or kale for added nutrients.
Can I add meat to this soup? Yes, for a heartier version, you can add cooked, diced chicken, ham, or bacon. Add these at the end of the cooking process to heat through.
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 4 cups broccoli florets chopped into bite-sized pieces
- 1 carrot julienned or grated
- 8 ounces sharp cheddar cheese grated
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg for added flavor
Instructions
- Prepare the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
- Make the Roux: Sprinkle the flour over the cooked onions and garlic, stirring to combine. Cook for a couple of minutes, stirring constantly, to cook off the raw flour taste. This will help thicken the soup.
- Add Liquids: Slowly add the chicken or vegetable broth to the pot, whisking constantly to incorporate the flour and prevent lumps. Once the broth is fully added, stir in the half-and-half or milk. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer.
- Cook the Broccoli and Carrots: Add the broccoli florets and julienned carrot to the pot. Cook over low heat for about 20 minutes, or until the vegetables are tender.
- Blend (Optional): For a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can blend it completely smooth or leave some chunks for texture, depending on your preference.
- Add Cheese: Turn off the heat and stir in the grated cheddar cheese until melted and smooth. Season with salt, pepper, and optional nutmeg to taste.
- Serve: Once the cheese is fully melted and the soup is well seasoned, ladle it into bowls. Serve hot, garnished with extra cheese or fresh herbs if desired.
