Broccoli cheddar soup is a comforting and delicious dish that combines the goodness of fresh broccoli with creamy cheddar cheese. This hearty soup is perfect for cozy evenings or when you need a comforting meal to warm you up. With simple ingredients and easy-to-follow instructions, you can whip up a batch of this flavorful soup in no time.
Ingredients:
- 1 large head of broccoli, chopped into florets
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth or vegetable broth
- 2 cups of shredded cheddar cheese
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Directions:
- Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the heavy cream and cheddar cheese until the cheese is melted.
- Season with salt and pepper to taste.
Tips:
- Be careful when blending hot liquids. Allow the soup to cool slightly before blending, and work in batches if using a regular blender.
- For added flavor, you can sprinkle some additional shredded cheddar cheese on top of each serving before serving.
- Adjust the consistency of the soup by adding more broth if it’s too thick or more cheese if you prefer a thicker consistency.
Conclusion:
Broccoli cheddar soup is a delightful dish that combines the wholesome goodness of broccoli with the richness of cheddar cheese. With its creamy texture and comforting flavors, it’s sure to become a favorite in your household. Whether enjoyed as a starter or a main course, this soup is bound to warm your soul and satisfy your taste buds. Give this recipe a try and enjoy a bowl of homemade goodness today!
1. Can I use frozen broccoli instead of fresh broccoli for this soup?
- Yes, you can use frozen broccoli if fresh broccoli is not available. However, keep in mind that the texture and flavor may vary slightly. Make sure to thaw the frozen broccoli before adding it to the soup, and adjust the cooking time accordingly. Fresh broccoli tends to retain more of its nutrients and may offer a slightly crisper texture in the finished soup.
2. How can I make this soup healthier without sacrificing flavor?
- To make the broccoli cheddar soup healthier, you can consider a few modifications. Firstly, you can opt for low-fat or reduced-fat versions of the cheese and cream. Additionally, you can use a blend of cauliflower and broccoli to increase the vegetable content and reduce the overall calorie count. Another option is to use vegetable broth instead of chicken broth to make the soup vegetarian-friendly. Lastly, you can experiment with adding herbs and spices like thyme, oregano, or paprika to enhance flavor without adding extra calories or sodium.
3. Can I make this soup ahead of time and reheat it later?
- Yes, broccoli cheddar soup can be made ahead of time and reheated later. After preparing the soup according to the recipe, allow it to cool completely before transferring it to an airtight container. Store the soup in the refrigerator for up to 3-4 days. When ready to serve, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking or burning. You may need to add a splash of broth or cream to adjust the consistency as the soup thickens upon cooling.
4. Is it possible to make this soup dairy-free or vegan?
- Yes, you can make a dairy-free or vegan version of broccoli cheddar soup by making a few substitutions. Instead of using cheddar cheese and heavy cream, you can opt for dairy-free alternatives such as nutritional yeast, cashew cream, or coconut milk. Nutritional yeast can provide a cheesy flavor without the use of dairy, while cashew cream or coconut milk adds richness and creaminess to the soup. Additionally, you can use vegan butter or olive oil instead of butter for sautéing the onions and garlic. Ensure that the broth you use is also vegan-friendly, such as vegetable broth, to maintain the soup’s plant-based status.
Broccoli cheddar soup recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Broccoli Cheddar Soup is a creamy and flavorful blend of fresh broccoli, sharp cheddar cheese, and aromatic vegetables. It’s perfect for a cozy lunch or dinner, especially when served with crusty bread.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 3 cups broccoli florets, chopped into bite-sized pieces
- 1 large carrot, peeled and grated
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
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Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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Create Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste.
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Add Liquids: Gradually whisk in the chicken broth until smooth, followed by the milk. Continue to whisk to ensure there are no lumps.
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Incorporate Vegetables: Add the chopped broccoli florets and grated carrot to the pot. Bring the mixture to a gentle simmer and cook until the vegetables are tender, about 15-20 minutes.
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Blend Soup (Optional): For a smoother consistency, use an immersion blender to puree the soup to your desired texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
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Add Cheese: Reduce the heat to low and gradually stir in the grated cheddar cheese until fully melted and the soup is creamy. Avoid boiling the soup after adding the cheese to prevent curdling.
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Season: Stir in the salt, black pepper, and a pinch of nutmeg, if using. Taste and adjust seasoning as needed.
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Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or chives, if desired. Serve warm with crusty bread on the side.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- To add a touch of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain the soup’s creamy texture.