Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Create the Roux
- Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste-like consistency.
- Cook the roux for 1-2 minutes to remove the raw flour taste, but avoid browning it.
Step 3: Add the Liquid
- Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
- Pour in the milk (or cream) and continue whisking until the mixture is smooth.
- Increase the heat slightly and bring the liquid to a gentle simmer, allowing it to thicken.
Step 4: Incorporate the Vegetables
- Add the grated carrot and chopped broccoli florets to the pot. Stir well to combine.
- Reduce the heat to low, cover the pot, and let the vegetables simmer for 15-20 minutes, or until the broccoli is tender.
Step 5: Blend the Soup (Optional)
- For a smooth texture, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- If you prefer a chunkier soup, skip this step and leave the vegetables intact.
Step 6: Add the Cheese
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese, one handful at a time. This prevents clumping and ensures a silky texture.
- If using Parmesan cheese, stir it in now for an extra layer of flavor.
- Season the soup with salt, pepper, and optional nutmeg or smoked paprika.
Step 7: Serve and Enjoy
- Ladle the hot soup into bowls and serve with crusty bread, bread bowls, or crackers.
- Garnish with extra shredded cheese, a drizzle of cream, or a sprinkle of fresh parsley for added presentation.
Tips for Success
- Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese provide the best flavor. Pre-shredded cheese can have additives that prevent it from melting smoothly, so shredding your own is ideal.
- Adjust Consistency: If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
- Avoid Overcooking the Cheese: Always remove the soup from heat before adding the cheese to prevent it from curdling.
- Make It Vegetarian: Swap chicken broth for vegetable broth to make this soup vegetarian-friendly.
Variations
- Add Protein: Stir in cooked chicken, bacon bits, or diced ham for a heartier soup.
- Spice It Up: Add a pinch of cayenne pepper or chili flakes for a bit of heat.
- Gluten-Free Option: Use cornstarch or gluten-free flour as a thickener instead of all-purpose flour.
Storage and Reheating
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the soup (without the cheese) for up to 3 months. Add the cheese after reheating to maintain its texture.
- Reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally to prevent the cheese from separating.
Why You’ll Love This Soup
- Rich and Creamy: The velvety texture and cheesy flavor make this soup irresistible.
- Nutritious: Packed with broccoli and carrots, it’s a delicious way to enjoy your veggies.
- Quick and Easy: Ready in under an hour, it’s perfect for busy weeknights.
- Family-Friendly: Even picky eaters will enjoy this cheesy, comforting dish.
Conclusion
Broccoli cheddar soup is a classic recipe that delivers both flavor and comfort in every spoonful. Whether you’re serving it as a starter or a main course, this creamy soup is sure to become a staple in your kitchen. With its simple ingredients and easy preparation, it’s a dish you’ll want to make again and again. Try it today and savor the deliciousness!